TY - JOUR
T1 - Study on physicochemical and in-vitro enzymatic hydrolysis properties of ginkgo (Ginkgo biloba) starch
AU - Zheng, Yi
AU - Zhang, Huanxin
AU - Yao, Cheng
AU - Hu, Lanlan
AU - Peng, Yujiao
AU - Shen, Jie
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015/6/1
Y1 - 2015/6/1
N2 - Ginkgo biloba seed starch was isolated and its morphological, compositional, physicochemical, and structural characteristics, and in-vitro enzymatic hydrolysis, were investigated. Ginkgo starch granules were oval or spherical (5-20μm) with a smooth surface. Compared with normal maize and potato starches, ginkgo starch had a significantly higher amylose content of 33.26%, a CA-type crystal pattern and a significantly higher crystallinity degree (40.2%). Because of its different chemical composition and structural characteristics, ginkgo starch exhibited a higher pasting temperature (80.95°C), setback viscosity (1463cP), gelatinization temperature (69.23°C), lower swelling factor and gelatinization enthalpy (4.34J/g). Moreover, ginkgo starch showed the lowest hydrolysis degree of the three starches invitro, indicating its higher resistance to α-amylase digestibility in the case of retrogradation. The present study demonstrated that ginkgo starch is a robust and potentially useful nutritional source of enzyme-resistant starch, and provides useful information for food industries using ginkgo seeds.
AB - Ginkgo biloba seed starch was isolated and its morphological, compositional, physicochemical, and structural characteristics, and in-vitro enzymatic hydrolysis, were investigated. Ginkgo starch granules were oval or spherical (5-20μm) with a smooth surface. Compared with normal maize and potato starches, ginkgo starch had a significantly higher amylose content of 33.26%, a CA-type crystal pattern and a significantly higher crystallinity degree (40.2%). Because of its different chemical composition and structural characteristics, ginkgo starch exhibited a higher pasting temperature (80.95°C), setback viscosity (1463cP), gelatinization temperature (69.23°C), lower swelling factor and gelatinization enthalpy (4.34J/g). Moreover, ginkgo starch showed the lowest hydrolysis degree of the three starches invitro, indicating its higher resistance to α-amylase digestibility in the case of retrogradation. The present study demonstrated that ginkgo starch is a robust and potentially useful nutritional source of enzyme-resistant starch, and provides useful information for food industries using ginkgo seeds.
KW - Enzymatic hydrolysis
KW - Ginkgo starch
KW - Morphology
KW - Physicochemical properties
UR - http://www.scopus.com/inward/record.url?scp=84925364266&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2015.02.036
DO - 10.1016/j.foodhyd.2015.02.036
M3 - 文章
AN - SCOPUS:84925364266
SN - 0268-005X
VL - 48
SP - 312
EP - 319
JO - Food Hydrocolloids
JF - Food Hydrocolloids
ER -