title: Effect of granule size on the properties of lotus rhizome C-type starch.
abstract: Lotus rhizome C-type starch was separated into different size fractions. Starch morphologies changed from irregular to elongated, ellipsoid, oval, and spherical with decreasing granule size. The small- and very-small-sized fractions had a centric hilum, and the other size fractions had an eccentric hilum. The different size fractions all showed C-type crystallinity, pseudoplasticity and shear-thinning rheological properties. The range of amylose content was 25.6 to 26.6%, that of relative crystallinity was 23.9 to 25.8%, that of swelling power was 29.0 to 31.4 g/g, and that of gelatinization enthalpy was 12.4 to 14.2J/g. The very-small-sized fraction had a significantly lower short-range ordered degree and flow behavior index and higher scattering peak intensity, water solubility, gelatinization peak temperature, gelatinization conclusion temperature, consistency coefficient, hydrolysis degrees, and digestion rate than the large-sized fraction. Granule size significantly positively influenced short-range ordered structure and swelling power and negatively influenced scattering peak intensity, water solubility, hydrolysis and digestion of starch (p<0.01).
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China. Electronic address: 316735094@qq.com.
authors.forename: Lingshang
authors.initials: L
authors.lastname: Lin
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China. Electronic address: 245424697@qq.com.
authors.forename: Jun
authors.initials: J
authors.lastname: Huang
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China. Electronic address: 1010354750@qq.com.
authors.forename: Lingxiao
authors.initials: L
authors.lastname: Zhao
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China. Electronic address: 1292895253@qq.com.
authors.forename: Juan
authors.initials: J
authors.lastname: Wang
authors.affiliation: Testing Center, Yangzhou University, Yangzhou 225009, China. Electronic address: zfwang@yzu.edu.cn.
authors.forename: Zhifeng
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China. Electronic address: cxwei@yzu.edu.cn.
authors.forename: Cunxu
authors.initials: C
authors.lastname: Wei
mesh_terms: D000688:Amylose / Q000032:analysis; D005087:Glucan 1,4-alpha-Glucosidase / Q000378:metabolism; D007700:Kinetics; D000070116:Lotus / Q000737:chemistry*; D012212:Rheology; D027343:Rhizome / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D014867:Water / Q000737:chemistry; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D014867:Water; D013213:Starch; D000688:Amylose; D000516:alpha-Amylases; D005087:Glucan 1,4-alpha-Glucosidase
keywords: C-type crystallinity; Different size fractions; Functional properties; Lotus rhizome starch; Structural properties