Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours
Yan Lu,
Weizhuo Hao,
Xiaomin Zhang,
Yue Zhao,
Yang Xu,
Jixun Luo,
Qing Liu,
Qiaoquan Liu,
Li Wang,
Changquan Zhang
Affiliations
Yan Lu
Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China
Weizhuo Hao
Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China
Xiaomin Zhang
College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
Yue Zhao
Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China
Yang Xu
Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China
Jixun Luo
CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia
Qing Liu
CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia
Qiaoquan Liu
Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China
Li Wang
College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
Changquan Zhang
Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China
Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars were investigated, and their relationships were analyzed. The kernels were oval or spherical in shape, with variable sizes. The starch granules exhibited both regular and irregular Maltese cross patterns. Amylose was mainly distributed in amorphous growth rings. A spatial variation in the 865/942 cm−1 ratio was observed within individual starch granules. Variations in total starch content, apparent amylose content (AAC), crude protein content (CPC), total amino acid content (TAAC), starch fine structure, and thermal and pasting properties were observed among the seven kernel flours. Pearson correlation coefficients and principle component analyses showed that the thermal properties were affected by kernel CPC, TAAC, AAC, and starch fine structure, while the pasting properties were affected by AAC and starch fine structure. Furthermore, experiments showed that the seed protein structure and α-amylase activity affected the pasting properties of ginkgo kernel flours.
