Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties
Litchi seed starches from six varieties, as compared with maize starch, were studied for their multilevel structures, thermal and digestion properties to understand the distinct feather of each variety and provide guidance for their utilization in multi-industries. The results showed different varie...
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2821 |
| _version_ | 1797488425695182848 |
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| author | Xin Zhang Lei Zhao Wanxia Zhou Xuwei Liu Zhuoyan Hu Kai Wang |
| author_facet | Xin Zhang Lei Zhao Wanxia Zhou Xuwei Liu Zhuoyan Hu Kai Wang |
| author_sort | Xin Zhang |
| collection | DOAJ |
| description | Litchi seed starches from six varieties, as compared with maize starch, were studied for their multilevel structures, thermal and digestion properties to understand the distinct feather of each variety and provide guidance for their utilization in multi-industries. The results showed different varieties of litchi seed starch shared similar appearances with granules in oval shape and with a smooth surface. Starch granules of all the varieties exhibited typical bimodal size distributions consisting of small (<40 μm) and large granules (40–110 μm), although their relative proportions were largely dependent on variety. Huaizhi had the largest D50 value, whilst Guiwei showed the lowest. All the litchi seed starches had A-type crystalline with relative crystallinity varying from 20.67% (Huaizhi) to 26.76% (Guiwei). Similarly, the semi-crystalline structure varied apparently with variety. As to the chain-length distribution, only slight differences were observed among varieties, except Huaizhi displayed apparently higher amylose content (34.3%) and Guiwei showed the lowest (23.6%). Significant differences were also present in the gelatinization properties. Huaizhi seed starch showed significantly higher gelatinization temperatures and lower enthalpy change than the others. The digestibility of cooked litchi seed starches was only slightly different among varieties, suggesting variety is not the most critical factor regulating the digestibility of cooked litchi seed starch. |
| first_indexed | 2024-03-10T00:02:01Z |
| format | Article |
| id | doaj.art-1bc8ca34efb44688a732366cd64e2032 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:02:01Z |
| publishDate | 2022-09-01 |
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| series | Foods |
| spelling | doaj.art-1bc8ca34efb44688a732366cd64e20322023-11-23T16:13:43ZengMDPI AGFoods2304-81582022-09-011118282110.3390/foods11182821Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different VarietiesXin Zhang0Lei Zhao1Wanxia Zhou2Xuwei Liu3Zhuoyan Hu4Kai Wang5College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaLitchi seed starches from six varieties, as compared with maize starch, were studied for their multilevel structures, thermal and digestion properties to understand the distinct feather of each variety and provide guidance for their utilization in multi-industries. The results showed different varieties of litchi seed starch shared similar appearances with granules in oval shape and with a smooth surface. Starch granules of all the varieties exhibited typical bimodal size distributions consisting of small (<40 μm) and large granules (40–110 μm), although their relative proportions were largely dependent on variety. Huaizhi had the largest D50 value, whilst Guiwei showed the lowest. All the litchi seed starches had A-type crystalline with relative crystallinity varying from 20.67% (Huaizhi) to 26.76% (Guiwei). Similarly, the semi-crystalline structure varied apparently with variety. As to the chain-length distribution, only slight differences were observed among varieties, except Huaizhi displayed apparently higher amylose content (34.3%) and Guiwei showed the lowest (23.6%). Significant differences were also present in the gelatinization properties. Huaizhi seed starch showed significantly higher gelatinization temperatures and lower enthalpy change than the others. The digestibility of cooked litchi seed starches was only slightly different among varieties, suggesting variety is not the most critical factor regulating the digestibility of cooked litchi seed starch.https://www.mdpi.com/2304-8158/11/18/2821litchi seedstarchstructurethermal propertiesdigestibility |
| spellingShingle | Xin Zhang Lei Zhao Wanxia Zhou Xuwei Liu Zhuoyan Hu Kai Wang Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties Foods litchi seed starch structure thermal properties digestibility |
| title | Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties |
| title_full | Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties |
| title_fullStr | Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties |
| title_full_unstemmed | Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties |
| title_short | Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties |
| title_sort | variations in the multilevel structure gelatinization and digestibility of litchi seed starches from different varieties |
| topic | litchi seed starch structure thermal properties digestibility |
| url | https://www.mdpi.com/2304-8158/11/18/2821 |
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