Granular architecture of lotus seed starch and its impact on physicochemical properties
文献类型：期刊论文
| 作者 | Chen, Chuanjie1; Li, Guantian1,4; Hemar, Yacine5; Corke, Harold2,3; Zhu, Fan1 |
| 刊名 | FOOD RESEARCH INTERNATIONAL
 |
| 出版日期 | 2023-12-01 |
| 卷号 | 174页码:9 |
| 关键词 | Lotus seed starch WAXS SAXS Lamellar structure Enzyme susceptibility Structure -property relationship C -type starch Amylopectin alignment |
| ISSN号 | 0963-9969 |
| DOI | 10.1016/j.foodres.2023.113564 |
| 通讯作者 | Zhu, Fan(fzhu5@yahoo.com) |
| 英文摘要 | Lotus seed starch has high apparent amylose content (AAM). A representative definition of its granular architecture (e.g., lamellar structure) remained absent. This study defined the granular shape, crystalline and lamellar structures, and digestibility of twenty-two samples of lotus seed starch (LS) by comparing with those of potato and maize starches. LS granules had more elongated shape and longer repeat distance of lamellae than potato and maize starch granules. The enzymatic susceptibility of LS granules was more affected by AAM than granular architecture. Using these LSs as a model system, the relationships between lamellar structure of starch granules and properties of their gelatinized counterparts were investigated. In LSs, thinner amorphous lamella and thicker crystalline lamella were associated with higher swelling power and yield stress. The relationships were found to be connected via certain structural characteristics of amylopectin. |
| WOS关键词 | AMYLOPECTIN MOLECULAR-STRUCTURE ; GELATINIZATION ; DIGESTIBILITY ; ORGANIZATION ; BEHAVIOR ; AMYLOSE ; QUINOA ; CHAINS |
| 资助项目 | Zhihong Li from Beijing Synchrotron Radiation Facility (BSRF) (Institute of High Energy Physics, Chinese Academy of Sciences, China) ; Chinese Scholarship Council |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001098422000001 |
| 出版者 | ELSEVIER |
| 源URL | [http://ir.qdio.ac.cn/handle/337002/183876]  |
| 专题 | 海洋研究所_实验海洋生物学重点实验室 |
| 通讯作者 | Zhu, Fan |
| 作者单位 | 1.Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand 2.Guangdong Technion Israel Inst Technol, Dept Biotechnol & Food Engn, 241 Daxue Rd, Shantou, Guangdong, Peoples R China 3.Technion Israel Inst Technol, Fac Biotechnol & Food Engn, IL-3200003 Hefa, Israel 4.Chinese Acad Sci, Key Lab Expt Marine Biol, Inst Oceanol, Qingdao, Peoples R China 5.Shenzhen Univ, Inst Adv Study, Shenzhen, Peoples R China |
| 推荐引用方式 GB/T 7714 | Chen, Chuanjie,Li, Guantian,Hemar, Yacine,et al. Granular architecture of lotus seed starch and its impact on physicochemical properties[J]. FOOD RESEARCH INTERNATIONAL,2023,174:9. |
| APA | Chen, Chuanjie,Li, Guantian,Hemar, Yacine,Corke, Harold,&Zhu, Fan.(2023).Granular architecture of lotus seed starch and its impact on physicochemical properties.FOOD RESEARCH INTERNATIONAL,174,9. |
| MLA | Chen, Chuanjie,et al."Granular architecture of lotus seed starch and its impact on physicochemical properties".FOOD RESEARCH INTERNATIONAL 174(2023):9. |
入库方式： OAI收割
来源：海洋研究所
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