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Published on: March 20, 2019
Investigating the fine structures of ginkgo starch during kernel development and their correlations with thermal
Yan Lu1, Lian Zhou1, Cai-Yun Zhang1
1Jiangsu Key Laboratory for Crop Genetics and Physiology / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China.
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, RCNMR, RCXRD, IR, and Imax. 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.
