Structural and Spectroscopic Characterization of Saffron Starches at Different Growth Stages
Structural and Spectroscopic Characterization of Saffron Starches at Different Growth Stages
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不同生长阶段藏红花淀粉的结构和光谱表征
DOI：
10.1002/star.202200119
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发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Itoh Hiromichi
中科院分区：
文献类型：
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作者：
Nakajima Shusaku;Yamamoto Masaki;Kuroki Shinichiro;Itoh Hiromichi
为了研究蒲公英淀粉的结构和光谱特性，在不同生长阶段培养了蒲公英鳞茎和分离的三种淀粉。所有的淀粉都表现出细小的颗粒（8.38-13.15 µm）和C型X射线衍射图。此外，在生长和发育过程中，特别是在芽形成时，淀粉的颗粒大小、直链淀粉含量、含水量和结晶度发生变化。与玉米、马铃薯和香蕉淀粉相比，藏红花淀粉具有独特的特性;尽管颗粒很细，但直链淀粉含量很高。拉曼光谱分析表明，在473 cm-1处的主要淀粉带强度在高粱中较强。这一结果可归因于淀粉的细颗粒。这些数据表明，球茎具有独特的淀粉，表明它们作为食品和工业应用的新淀粉来源的潜力。
To investigate the structural and spectroscopic properties of saffron starches, saffron bulbs and isolated three types of starch are cultivated at different growth stages. All saffron starches exhibit fine particles (8.38–13.15 µm) and a C‐type X‐ray diffraction pattern. Furthermore, the particle size, amylose content, water content, and crystallinity of the saffron starch change during the growth and development, in particular, at bud formation. Saffron starches have unique characteristics compared with corn, potato, and banana starches; the amylose content is high in spite of the fine particles. Raman spectroscopy indicates that the intensity of the main starch band at 473 cm–1is stronger in saffron than that in other botanical sources. This result can be attributed to the fine particles of saffron starches. The data demonstrate that saffron bulbs have unique starches, suggesting their potential as a new starch source for food and industrial applications.