Relationship between structure and physicochemical properties of ginkgo starches from seven cultivars

Yan Lu; Xiaomin Zhang; Yong Yang; Yan Qi; Weizhuo Hao; Li Wang; Qiaoquan Liu; Yuping Ling; Changquan Zhang

doi:10.1016/j.foodchem.2019.125082

Relationship between structure and physicochemical properties of ginkgo starches from seven cultivars

Food Chem. 2020 Jun 1:314:125082. doi: 10.1016/j.foodchem.2019.125082. Epub 2019 Jun 26.

Authors

Yan Lu¹, Xiaomin Zhang², Yong Yang³, Yan Qi², Weizhuo Hao³, Li Wang⁴, Qiaoquan Liu⁵, Yuping Ling⁶, Changquan Zhang⁷

Affiliations

¹ Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China. Electronic address: luyan@yzu.edu.cn.
² Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China; College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.
³ Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
⁴ College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China. Electronic address: liwang@yzu.edu.cn.
⁵ Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China. Electronic address: qqliu@yzu.edu.cn.
⁶ College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China. Electronic address: ypling@yzu.edu.cn.
⁷ Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China. Electronic address: cqzhang@yzu.edu.cn.

PMID: 31982853
DOI: 10.1016/j.foodchem.2019.125082

Abstract

The structures and physicochemical properties of ginkgo starches from seven cultivars were investigated and their relationships analyzed. The ginkgo starches had oval or irregular shapes, size distributions with a unimodal peak, and an A-type crystal pattern. The fine structures, crystalline structures, and physicochemical properties varied significantly among these ginkgo starches. Pearson correlation analysis and a PCA loading plot indicated that amylopectin A-chains and amylose had negative effects on the IR ratio, I_max, and D, while amylopectin B-chains had a clear positive effect on the relative crystallinity. Furthermore, the amylopectin short B1-chains and long B-chains contributed amorphous and single-helix structures, respectively. The thermal properties of the ginkgo starches were mainly influenced by the amylopectin B-chains and I_max, while the pasting properties were mainly influenced by amylopectin B-chains and helical structures. These results indicated that the starch fine structures and crystalline structures had significant effects on the physicochemical properties.

Keywords: Ginkgo; Pasting properties; Starch; Structures; Thermal properties.

MeSH terms

Amylopectin / chemistry
Amylose / chemistry
Crystallography, X-Ray
Ginkgo biloba / chemistry*
Species Specificity
Starch / chemistry*
Starch / ultrastructure

Substances

Starch
Amylose
Amylopectin