Structural and physicochemical properties of ginger (Rhizoma curcumae longae) starch and resistant starch: A comparative study

被引：33
作者：
Li, Xin [1 ,2 ]
Chen, Wei [1 ,2 ]
Chang, Qing [1 ]
Zhang, Yi [1 ,2 ,3 ]
Zheng, Baodong [1 ,2 ]
Zeng, Hongliang [1 ,2 ,3 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China
[2] Fujian Agr & Forestry Univ, Fujian Prov Key Lab Qual Sci & Proc Technol Speci, Fuzhou 350002, Peoples R China
[3] Fujian Agr & Forestry Univ, China Ireland Int Cooperat Ctr Food Mat Sci & Str, Fuzhou 350002, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2020年 / 144卷
基金：
中国国家自然科学基金;
关键词：
Ginger starch; Resistant starch; Structural characteristics; Physicochemical properties; POLYSACCHARIDES; WHEAT; OAT;
D O I：
10.1016/j.ijbiomac.2019.12.047
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The objectives of this study were to investigate and compare the structural and physicochemical properties of native ginger starch (NGS) and ginger resistant starch (GRS). NGS had oblate and compact granules, whereas GRS exhibited fissures. Compared to GRS, NGS had a narrower molar mass distribution and a higher molecular weight (M-w). According to X-ray diffraction measurements, Fourier transform infrared spectroscopy, and C-13 CP/MAS NMR spectroscopy, NGS sample had an A-type crystalline pattern with high relative crystallinity and short-range order structure, and GRS had a B-type crystalline pattern. Furthermore, NGS exhibited significantly higher gelatinization enthalpy than GRS. NGS displayed lower peak viscosity and final viscosity, whereas GRS had higher through viscosity and final viscosity, presumably due to the content and type of resistant starch. The pasting and gelatinization properties of NGS and GRS might be related to relative crystallinity and short-range order structure. The information obtained from this study can be used by manufacturers and researchers in the production of ginger-containing products. (C) 2019 Elsevier B.V. All rights reserved.
引用
收藏
页码：67 / 75
页数：9
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