Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization

作者：Cai Canhui; Cai Jinwen; Man Jianmin; Yang Yang; Wang Zhifeng; Wei Cunxu^*

来源：Food Chemistry, 2014, 142: 408-415.

DOI：10.1016/j.foodchem.2013.07.091

• Lotus rhizome
• C-type starch
• Gelatinization
• Allomorph distribution
• Granule structure

The allomorph distribution and granule structure of C-type starch from lotus rhizomes were investigated using a combination of techniques during gelatinization. The disruption of crystallinity during gelatinization began from the end distant from the eccentric hilum and then propagated into the center of granule. The periphery of hilum end was finally gelatinized, accompanied by high swelling. The crystallinity changed from C-type to A-type via C-A-type during gelatinization, and finally became amorphous structure. The amylose content, crystal degree, helix content, ratio of 1045/1022 cm(-1), and peak intensity of crystalline lamellae of gelatinizing starch significantly decreased after 70 degrees C. The amorphous content and ratio of 10221995 cm(-1) increased after 70 degrees C. This study elucidated that B-type allomorph was mainly arranged in the distal region of eccentric hilum, A-type allomorph was mainly located in the periphery of hilum end, and the center of granule was a mixed distribution of A- and B-type allomorphs.

• 出版日期2014-1-1
• 单位扬州大学