Investigating the fine structures of ginkgo starch during kernel development and their correlations with thermal properties

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-03-11 DOI:10.1016/j.foodchem.2025.143730

Yan Lu, Lian Zhou, Cai-Yun Zhang, Yan Qi, Xiao-Min Zhang, Zhang Pan, Hong-Jia Zhang, Yu-Ping Ling, Qing Liu, Chang-Quan Zhang, Li Wang

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引用次数: 0

Abstract

Ginkgo seeds are abundant in starch, known for their significant edible and medicinal values. This study explores the structural and thermal properties of ginkgo starch during kernel development. Starch granules evolved from irregular to regular shapes with increasing size ranging from 2 to 24 μm, exhibiting a Maltese cross pattern and A-type crystal structure. The amylopectin intermediate chains (DP 13–24 and DP 25–36), and amylose increased, while the amylopectin long chains (AP2, and DP ≥37 chains), and gelatinization temperatures decreased during the kernel development. Pearson correlation analysis revealed that AM, AP2, DP 6–12, and DP ≥37 positively correlated with Amo, SH, D, and thermal properties. Conversely, AP1, DP 13–24 and DP 25–36 positively correlated with DH, RC_NMR, RC_XRD, IR, and I_max. This study provides novel insights into the structural changes of starch during ginkgo kernel development, offering a theoretical foundation for the industrial applications of starch.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.