title: Effect of acid hydrolysis on morphology, structure and digestion property of starch from Cynanchum auriculatum Royle ex Wight.
abstract: Effect of acid hydrolysis on the morphology, structure and digestion property of starch from Cynanchum auriculatum Royle ex Wight was investigated in this study. The hydrolysis degree of C. auriculatum starch rapidly increased to 63.69% after 4days and reached 78.67% at the end of 9days. Morphology observation showed that the starch granules remained intact during the first 4days of hydrolysis. However, serious erosion phenomenon was observed after 5days and starch granules completely fell into pieces after 7days. During acid hydrolysis process, the crystal type of hydrolyzed starch changed from original CB-type to final A-type. Small-angle X-ray scattering patterns showed the semi-crystalline growth rings started to be hydrolyzed after 4days. The proportions of single helix and amorphous components as well as amylose content in starch gradually decreased, whereas the proportion of double helix components continuously increased during acid hydrolysis. However, the contents of rapidly digestible starch, slowly digestible starch and resistant starch were almost constant during acid hydrolysis process, indicating the in vitro digestion property of C. auriculatum starch was not affected by acid hydrolysis. Our results provided novel information on the inner structure of C. auriculatum starch granules.
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors.forename: Xingchi
authors.initials: X
authors.lastname: Wang
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors.forename: Fanting
authors.initials: F
authors.lastname: Wen
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors.forename: Shurong
authors.initials: S
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors.forename: Ruru
authors.initials: R
authors.lastname: Shen
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Jiang
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: junliu@yzu.edu.cn.
authors.forename: Jun
authors.initials: J
authors.lastname: Liu
mesh_terms: D000143:Acids / Q000737:chemistry; D000688:Amylose / Q000032:analysis; D031105:Cynanchum / Q000737:chemistry*; D004063:Digestion; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D013213:Starch / Q000737:chemistry* / Q000378:metabolism*
chemical_list: D000143:Acids; D013213:Starch; D000688:Amylose
keywords: Cynanchum auriculatum Royle ex Wight; Digestion property; Morphology; Starch; Structure