Physicochemical Properties of Ginkgo Kernal Starch

被引：21

作者：

Cai, Jinwen ^{[1
,2
]}

Cai, Canhui ^{[1
,2
]}

Man, Jianmin ^{[1
,2
]}

Xu, Bin ^{[3
]}

Wei, Cunxu ^{[1
,2
]}

机构：

[1] Yangzhou Univ, Minist Educ, Key Lab Crop Genet & Physiol Jiangsu Prov, Yangzhou 225009, Peoples R China

[2] Yangzhou Univ, Minist Educ, Key Lab Plant Funct Genom, Yangzhou 225009, Peoples R China

[3] Yangzhou Univ, Testing Ctr, Yangzhou 225009, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2015年 / 18卷 / 02期

关键词：

Starch; Kernel; Functional property; Structural property; Ginkgo; ANTISENSE RNA INHIBITION; CRYSTALLINE PROPERTIES; FUNCTIONAL-PROPERTIES; THERMAL-PROPERTIES; BRANCHING ENZYME; BILOBA; RICE; HYDROLYSIS; GRANULES; POTATO;

D O I：

10.1080/10942912.2013.831443

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Native starch was isolated from ginkgo kernels, its physicochemical properties were investigated using some physical methods. Ginkgo starch granules were mostly oval in shape with a central Maltese cross and average long axis of 11 mu m. Ginkgo starch contained 29.9% amylose content and exhibited an A-type crystallinity with 27.2% crystalline degree. Ginkgo starch had significantly higher gelatinization conclusion temperature, temperature range, and enthalpy than potato and rice starches. Ginkgo starch showed lower hot viscosity and higher breakdown viscosity than potato and rice starches. Ginkgo starch possessed markedly higher swelling power and resistance to alpha-amylase and amyloglucosidase hydrolysis than rice starch.

引用

页码：380 / 391

页数：12

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