Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours
| العنوان: | Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours |
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| المؤلفون: | Qing Liu, Qiaoquan Liu, Yue Zhao, Yang Xu, Jixun Luo, Yan Lu, Li Wang, Changquan Zhang, Weizhuo Hao, Xiaomin Zhang |
| المصدر: | Foods, Vol 10, Iss 1721, p 1721 (2021) Foods Volume 10 Issue 8 |
| بيانات النشر: | MDPI AG, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Health (social science), Morphology (linguistics), Starch, Plant Science, physicochemical properties, TP1-1185, 01 natural sciences, Health Professions (miscellaneous), Microbiology, Article, chemistry.chemical_compound, 0404 agricultural biotechnology, Amylose, Ginkgo biloba L, Cultivar, Food science, biology, Ginkgo biloba, Ginkgo, starch, Chemical technology, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 0104 chemical sciences, chemistry, Starch granule, protein, Kernel (category theory), kernel flours, Food Science |
| الوصف: | Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars were investigated, and their relationships were analyzed. The kernels were oval or spherical in shape, with variable sizes. The starch granules exhibited both regular and irregular Maltese cross patterns. Amylose was mainly distributed in amorphous growth rings. A spatial variation in the 865/942 cm−1 ratio was observed within individual starch granules. Variations in total starch content, apparent amylose content (AAC), crude protein content (CPC), total amino acid content (TAAC), starch fine structure, and thermal and pasting properties were observed among the seven kernel flours. Pearson correlation coefficients and principle component analyses showed that the thermal properties were affected by kernel CPC, TAAC, AAC, and starch fine structure, while the pasting properties were affected by AAC and starch fine structure. Furthermore, experiments showed that the seed protein structure and α-amylase activity affected the pasting properties of ginkgo kernel flours. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2304-8158 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c236e71a43af2f2a4dfa7508d5557b28Test https://www.mdpi.com/2304-8158/10/8/1721Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....c236e71a43af2f2a4dfa7508d5557b28 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
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