|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5132496||1492052||2018||9 صفحه PDF||سفارش دهید||دانلود رایگان|
- There are structural differences between core and outer pericarp starches.
- Kiwifruit amylopectins are similar to potato amylopectin in internal structure.
- Amylose composition has no connection with starch polymorph type.
- Starch structures between golden and green kiwifruits are different.
In this report, the amylose composition and molecular structure of starches from the core and outer pericarp of 3 golden kiwifruit varieties were characterised, using enzymatic and chromatographic techniques. Starches from the core tissues of kiwifruit tend to have higher amylose contents (by â¼3-5%) and longer unit chains of both amylopectins and their Ï, Î²-limit dextrins (LDs) than those of the outer pericarp starches. The contents of short B-chains of the Ï, Î²-LDs of amylopectins from the outer pericarp were higher (by â¼3%) than those of Ï, Î²-LDs of the core amylopectins. Overall, the composition and structure of starches from the outer pericarp and core tissues of a golden kiwifruit were different. This study provides a structural basis to further investigate the starch degradation in kiwifruit, which may be of importance for the storage and eating quality of the fruit.
Journal: Food Chemistry - Volume 240, 1 February 2018, Pages 579-587