Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours
<i>Ginkgo biloba</i> 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 cul...
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1721 |
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| author | Yan Lu Weizhuo Hao Xiaomin Zhang Yue Zhao Yang Xu Jixun Luo Qing Liu Qiaoquan Liu Li Wang Changquan Zhang |
| author_facet | Yan Lu Weizhuo Hao Xiaomin Zhang Yue Zhao Yang Xu Jixun Luo Qing Liu Qiaoquan Liu Li Wang Changquan Zhang |
| author_sort | Yan Lu |
| collection | DOAJ |
| description | <i>Ginkgo biloba</i> 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<sup>−1</sup> 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. |
| first_indexed | 2024-03-10T08:49:37Z |
| format | Article |
| id | doaj.art-4ba54ae2645646f2a8583cb8369e0885 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:37Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4ba54ae2645646f2a8583cb8369e08852023-11-22T07:37:49ZengMDPI AGFoods2304-81582021-07-01108172110.3390/foods10081721Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel FloursYan Lu0Weizhuo Hao1Xiaomin Zhang2Yue Zhao3Yang Xu4Jixun Luo5Qing Liu6Qiaoquan Liu7Li Wang8Changquan Zhang9Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaCollege of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaCSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, AustraliaCSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, AustraliaKey Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, ChinaCollege of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China<i>Ginkgo biloba</i> 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<sup>−1</sup> 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.https://www.mdpi.com/2304-8158/10/8/1721<i>Ginkgo biloba</i> L.kernel floursstarchproteinphysicochemical properties |
| spellingShingle | Yan Lu Weizhuo Hao Xiaomin Zhang Yue Zhao Yang Xu Jixun Luo Qing Liu Qiaoquan Liu Li Wang Changquan Zhang Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours Foods <i>Ginkgo biloba</i> L. kernel flours starch protein physicochemical properties |
| title | Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours |
| title_full | Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours |
| title_fullStr | Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours |
| title_full_unstemmed | Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours |
| title_short | Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours |
| title_sort | comparative study of physicochemical properties and starch granule structure in seven ginkgo kernel flours |
| topic | <i>Ginkgo biloba</i> L. kernel flours starch protein physicochemical properties |
| url | https://www.mdpi.com/2304-8158/10/8/1721 |
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