Li Kehu, Zhang Tongze, Ren Huanhuan, Zhao Wei, Hong Siqi, Ge Yongyi, Li Xiaoqiong, Corke Harold
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China.
Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China.
Front Nutr. 2023 Jun 20;10:1201357. doi: 10.3389/fnut.2023.1201357. eCollection 2023.
Bracken fern (Pteridium aquilinum) starch is a non-mainstream, litter-researched starch, thus the starch characteristics remain largely unknown.
The structural and physicochemical properties of two bracken starches were systematically investigated, by use of various techniques that routinely applied in starch analysis.
The starches had amylose contents of 22.6 and 24.7%, respectively. The starch granules possessed C-type polymorph with D (4,3) ranging from 18.6 to 24.5 μm. During gelatinization event, the bracken starches showed lower viscosity than typical for rice starch, and lower gelatinization temperature than typical for cereal starches. After gelatinization event, bracken starches formed much softer and sticky gel than rice and potato starch. The molecular weight and branching degree (indexed by Mw, Mn and Rz values) of bracken starches were much higher than starches of many other sources. The branch chain length distributions showed that the bracken starches were structurally similar to some rice varieties (e. g. BP033, Beihan 1#), as reflected by proportions of A, B1, B2, and B3 chains. Notable differences in some starch traits between the two bracken starches were recorded, e. g. amylose content, gel hardness, gelatinization temperature and traits of structural properties. This study provides useful information on the utilization of bracken starch in both food and non-food industries.
蕨菜（Pteridium aquilinum）淀粉是一种非主流的、研究较少的淀粉，因此其淀粉特性在很大程度上仍不为人知。
通过使用淀粉分析中常用的各种技术，系统地研究了两种蕨菜淀粉的结构和物理化学性质。
这些淀粉的直链淀粉含量分别为22.6%和24.7%。淀粉颗粒具有C型多晶型，D（4,3）范围为18.6至24.5μm。在糊化过程中，蕨菜淀粉的粘度低于典型的大米淀粉，糊化温度低于典型的谷物淀粉。糊化后，蕨菜淀粉形成的凝胶比大米和马铃薯淀粉更柔软、更粘稠。蕨菜淀粉的分子量和支化度（由Mw、Mn和Rz值表示）远高于许多其他来源的淀粉。支链长度分布表明，蕨菜淀粉在结构上与一些水稻品种（如BP033、北籼1号）相似，这从A、B1、B2和B3链的比例可以看出。记录了两种蕨菜淀粉在一些淀粉特性上的显著差异，如直链淀粉含量、凝胶硬度、糊化温度和结构特性。本研究为蕨菜淀粉在食品和非食品工业中的利用提供了有用信息。
