Effect of acid hydrolysis on morphology, structure and digestion property of starch from Cynanchum auriculatum Royle ex Wight

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• 作者：Xingchi Wang¹ ; Fanting Wen¹ ; Shurong Zhang ; Ruru Shen ; Wei Jiang ; Jun Liu ; ^{junliu@yzu.edu.cn}
• 关键词：Cynanchum auriculatum Royle ex Wight ; Morphology ; Digestion property ; Starch ; Structure
• 刊名：International Journal of Biological Macromolecules
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：96
• 期：Complete
• 页码：807-816
• 全文大小：2242 K
• 卷排序：96

文摘

A typical two-stage hydrolysis process was observed for C. auriculatum starch. Amorphous regions were degraded rapidly at the early stage of hydrolysis. The semi-crystalline growth rings were gradually hydrolyzed after 4 days. The crystal type of acid hydrolyzed starch changed from CB-type to final A-type. Acid hydrolysis caused RDS and SDS contents increased but RS content decreased.