title: Morphology, structural and physicochemical properties of starch from the root of Cynanchum auriculatum Royle ex Wight.
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 CB-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.
authors: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: junliu@yzu.edu.cn.
authors: Jun
authors: J
authors: Liu
authors: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors: Xingchi
authors: X
authors: Wang
authors: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors: Fanting
authors: F
authors: Wen
authors: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors: Shurong
authors: S
authors: Zhang
authors: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors: Ruru
authors: R
authors: Shen
authors: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors: Wei
authors: W
authors: Jiang
authors: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors: Juan
authors: J
authors: Kan
authors: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: chjin@yzu.edu.cn.
authors: Changhai
authors: C
authors: Jin
mesh_terms: D000688:Amylose / Q000737:chemistry; D002236:Carbohydrate Conformation; D031105:Cynanchum / Q000737:chemistry*; D006358:Hot Temperature; D018517:Plant Roots / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch; D000688:Amylose
keywords: Cynanchum auriculatum Royle ex Wight; Morphology; Physicochemical property; Starch; Structure