Effects of starch multiscale structure on the physicochemical properties and digestibility of Radix Cynanchi bungei starch.

Starch / chemistry Amylose / chemistry Amylopectin / chemistry Viscosity Molecular Weight
Digestibility Multiscale structure Physicochemical properties Radix Cynanchi bunge starch Relationship

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
31 Dec 2023
Historique:
received: 05 05 2023
revised: 18 08 2023
accepted: 10 09 2023
medline: 24 11 2023
pubmed: 17 9 2023
entrez: 16 9 2023
Statut: ppublish

Résumé

Radix Cynanchi bungei (RCb) contains 40-70 % starch, yet little is known about the structure and properties of RCb starch. In this study, the multiscale structure of two cultivars of RCb starch (YW201501 and BW201001) were characterized, and the effects of starch structure on its physicochemical properties were investigated. The differences in physicochemical properties of RCb starch were influenced by its multiscale structure. The starch granules were round and irregular polygon, with sizes ranging between 2 and 14 μm. YW201501 had a higher amylose (21.81 %) and lipid (0.96 %) content, molecular weight (59.5 × 10

Identifiants

DOI: 10.1016/j.ijbiomac.2023.126873 PMID: 37716663
pubmed: 37716663
pii: S0141-8130(23)03770-4
doi: 10.1016/j.ijbiomac.2023.126873
pii:
doi:

Substances chimiques

Starch 9005-25-8
Amylose 9005-82-7
Amylopectin 9037-22-3

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126873

Informations de copyright

Copyright © 2023 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest Authors declared that there are no conflicts of interest to this work.

Auteurs

Changyue Deng (C)

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.

Baixue Wang (B)

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.

Yongqing Jin (Y)

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.

Yiyang Yu (Y)

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.

Yingying Zhang (Y)

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.

Sanxu Shi (S)

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.

Yifan Wang (Y)

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.

Mingming Zheng (M)

Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.

Zhenyu Yu (Z)

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China. Electronic address: yuzhenyuHF@163.com.

Yibin Zhou (Y)

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China. Electronic address: zhouyibin@ahau.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Effects of starch multiscale structure on the...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Amylose › Effects of starch multiscale structure on the...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Amylopectine › Effects of starch multiscale structure on the...
questionsmedicales.fr › Phénomènes chimiques › Viscosité › Effects of starch multiscale structure on the...
questionsmedicales.fr › Phénomènes chimiques › Masse moléculaire › Effects of starch multiscale structure on the...