Structure and physicochemical properties of starches in lotus (Nelumbo nucifera Gaertn.) rhizome.
Structure and physicochemical properties of starches in lotus (Nelumbo nucifera Gaertn.) rhizome.
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莲(Nelumbo nucifera Gaertn.)根茎中淀粉的结构和理化性质
DOI：
10.1002/fsn3.37
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发表时间：
2013-07
影响因子：
3.9
通讯作者：
Li, Liangjun
中科院分区：
文献类型：
--
作者：
Yu, Huaguang;Cheng, Libao;Yin, Jingjing;Yan, Shunjun;Liu, Kejun;Zhang, Fengmin;Xu, Bin;Li, Liangjun
淀粉的种类和含量是决定莲藕贮藏和加工品质的最关键因素，本研究采用X射线粉末衍射、固体核磁共振、衰减全反射-傅立叶变换红外光谱、透射电镜和透射电镜等技术，对两种莲藕根茎淀粉的结构和性质进行了研究，扫描电子显微镜、差示扫描量热法和快速粘度分析仪（RVA）。品种美人红根茎中淀粉的X射线衍射图谱为C型，品种娃娃莲根茎中淀粉的X射线衍射图谱为A型。13 C交叉极化魔角旋转核磁共振（13 C CP-MAS NMR）也证实了多晶型。用两种方法定量测定了两种淀粉的相对结晶度，并进行了比较。衰减全反射-傅里叶变换红外光谱（ATR-FTIR）分析结果表明，淀粉颗粒的外部区域具有高度的有序结构。美人红的淀粉颗粒呈椭圆形，娃娃莲的淀粉颗粒细长，呈椭圆形，颗粒较大。美人红和娃娃莲淀粉的糊化温度分别为330.5和342.4K，美人红的糊化温度范围明显大于娃娃莲。在淀粉浓度为6%时，美人红根茎淀粉的糊化温度、热粘度和冷粘度均低于娃娃莲，消减值低于娃娃莲，峰值粘度和崩解值高于娃娃莲。
The type and content of starch are believed to be the most critical factors in determining the storage and processing quality of lotus rhizome species, and the intention of this study is to survey the structure and properties of starches isolated from rhizomes of two lotus cultivars using X-ray powder diffraction, solid-state nuclear magnetic resonance spectroscopy, attenuated total reflectance-Fourier transform infrared spectroscopy, scanning electron microscope, differential scanning calorimetry, and rapid viscosity analyzer (RVA). Starch in rhizome of cultivar Meirenhong exhibited C-type X-ray diffraction pattern, while starch in rhizome of cultivar Wawalian showed A-type pattern. 13C cross-polarization magic-angle spinning nuclear magnetic resonance (13C CP-MAS NMR) also confirmed the polymorphs. The relative crystallinity of two starches was quantitatively estimated from two methods and compared. Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) results indicated that the external regions of the starch granules had a great level of ordered structure. Starch granules in Meirenhong showed oval-shaped granules, while starch granules in Wawalian were elongated and oval in shape with relatively large size. Gelatinization temperatures of starch in Meirenhong and Wawalian were 330.5 and 342.4 K, respectively, and the gelatinization temperature range of Meirenhong was significantly wider than that of Wawalian. Starch in rhizome of cultivar Meirenhong showed lower pasting temperature, lower hot and cool viscosities, lower setback, and higher peak viscosity and breakdown than those of Wawalian in RVA pasting profiles at 6% starch concentration.