Progress in C-type starches from different plant sources

被引：141
作者：
He, Wei [1 ,2 ]
Wei, Cunxu [1 ,2 ]
机构：
[1] Yangzhou Univ, Jiangsu Key Lab Crop Genet & Physiol, Coinnovat Ctr Modern Prod Technol Grain Crops, Yangzhou 225009, Jiangsu, Peoples R China
[2] Yangzhou Univ, Joint Int Res Lab Agr & Agriprod Safety, Yangzhou 225009, Jiangsu, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2017年 / 73卷
基金：
中国国家自然科学基金;
关键词：
C-type starch; Plant source; Morphology and size; Molecular structure; Allomorph distribution; Physicochemical properties; ANTISENSE RNA INHIBITION; NELUMBO-NUCIFERA GAERTN; HEAT-MOISTURE TREATMENTS; IN-VITRO DIGESTIBILITY; CHINESE YAM STARCH; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; MOLECULAR-STRUCTURE; STRUCTURAL-PROPERTIES; SWEET-POTATO;
D O I：
10.1016/j.foodhyd.2017.07.003
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Amylopectin forms A-and B-type crystallinity in native starch. Starches in higher plants are classified into A-, B-, and C-type starches according to their crystalline types. A-and B-type starches contain only A-and B-type crystallinity, respectively, but C-type starch contains both A-and B-type crystallinity. Therefore, C-type starch is more complex than A-and B-type starch, and has special properties according to the distribution and the proportion of A-and B-type polymorphs. Compared with A-and B-type starches, which have been widely studied and utilized, C-type starch is little reported, especially in allomorph distribution. This review summarizes the progress of C-type starch, including plant source, morphology and size, molecular structure, allomorph distribution, physicochemical property, environment effect, and modification of C-type starch. Some plant seeds, tubers, rhizomes, roots, and fruits contain C-type starches. Their morphology and size, molecular structure, allomorph distribution, and properties are significantly different due to their different plant sources. Environment has obvious effects on the proportion of A-and B-type polymorphs and the physicochemical properties of C-type starch. Some modifications of C-type starch have been summarized. Future research directions on how to better understand and utilize C-type starches are suggested. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：162 / 175
页数：14
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