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

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-07-01 Epub 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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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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研究银杏淀粉在籽粒发育过程中的精细结构及其与热性质的关系

银杏种子富含淀粉，以其重要的食用和药用价值而闻名。研究了银杏淀粉在籽粒发育过程中的结构和热特性。淀粉颗粒由不规则形状演变为规则形状，粒径在2 ~ 24 μm之间，呈马耳他十字状，呈a型晶体结构。在籽粒发育过程中，支链淀粉中间链（DP 13-24和DP 25-36）和直链淀粉增加，支链淀粉长链（AP2和DP≥37链）和糊化温度降低。Pearson相关分析显示，AM、AP2、DP 6-12和DP≥37与Amo、SH、D和热性能呈正相关。相反，AP1、DP 13-24和DP 25-36与DH、RCNMR、RCXRD、IR和Imax呈正相关。本研究对银杏籽粒发育过程中淀粉的结构变化提供了新的认识，为淀粉的工业应用提供了理论基础。

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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.