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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Liu, Jun Wang, Xingchi Wen, Fanting Zhang, Shurong Shen, Ruru Jiang, Wei Kan, Juan Jin, Changhai |
| Description | Author Affiliation: Liu J ( College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: junliu@yzu.edu.cn.); Wang X ( College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.); Wen F ( College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.); Zhang S ( College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.); Shen R ( College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.); Jiang W ( College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.); Kan J ( College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.); Jin C ( College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: chjin@yzu.edu.cn.) |
| Abstract | The root of Cynanchum auriculatum Royle ex Wight is a traditional Chinese herbal medicine and healthy food. Although C. auriculatum has already been processed into starch for human consumption in China, the structural characterizations of C. auriculatum starch is still unknown. Therefore, the morphology, structural and physicochemical properties of C. auriculatum starch were investigated in this study. C. auriculatum starch exhibited both spherical and polygonal shapes with granule size ranging from 2 to 12µm. Some void cavities and serpentine channels were observed in the inner of starch granules. X-ray powder diffraction pattern revealed that C. auriculatum starch was a C -type with relative crystallinity of 25.19%. Small-angle X-ray scattering spectrum indicated C. auriculatum starch had a lamellar repeat distance of 9.21nm. The proportions of single helix, double helix and amorphous components in C. auriculatum starch were 3.42%, 27.11% and 69.47%, respectively. The amylose content of C. auriculatum starch was 28.0% with the gelatinization temperature ranging from 59.3 to 70.1°C. The maximum weight loss rate of C. auriculatum starch appeared at 309°C. In addition, C. auriculatum starch showed higher swelling power than other starches tested. Our results suggest C. auriculatum starch will have wide applications in food industry. |
| File Format | HTM / HTML |
| ISSN | 01418130 |
| Issue Number | Pt A |
| Journal | International Journal of Biological Macromolecules |
| Volume Number | 93 |
| e-ISSN | 18790003 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-12-01 |
| Publisher Place | Netherlands |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Structural Biology Molecular Biology Biochemistry |
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