Morphology and Physicochemical Properties of 3 Lilium Bulb Starches. Issue 8 (20th July 2015)

• Record Type: Journal Article
• Authors: Yu, Xurun; Zhang, Jing; Li, Aimin; Wang, Zhong; Xiong, Fei
• Is Part Of: Journal of food science. Volume 80:Issue 8(2015)
• Page Start: C1661
• Page End: C1669
• Publication Date: 2015-07-20
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12969
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p> <italic>Lilium</italic> (<italic>Liliaceae</italic>) is an important wild plant and is used as food and traditional medicine worldwide. One <italic>Lilium</italic> cultivar (<italic>Lilium lancifolium</italic>) and 2 wild types (<italic>Lilium leucanthum</italic> and <italic>Lilium rosthornii</italic>) that are commonly distributed in Western China were investigated to completely utilize <italic>Lilium</italic> resources. The morphology of the flowers, bulbs, and scales and soluble sugar, total starch and amylose contents was remarkably different among the 3 <italic>Lilium</italic> species. Starches from the 3 <italic>Lilium</italic> species presented different granule size and shape. The starch of <italic>L. lancifolium</italic> exhibited higher swelling power and solubility than that of <italic>L. leucanthum</italic> and <italic>L. rosthornii</italic>. The starches from the 3 <italic>Lilium</italic> bulbs presented similar X‐ray diffraction patterns and Fourier transform infrared spectroscopy. Among the 3 <italic>Lilium</italic> species, <italic>L. lancifolium</italic> showed the lowest crystallinity and the largest proportion of ordered structures in granule external region. Gelatinization temperatures and retrogradation percentage were significantly lower, but gelatinization enthalpy was significantly higher in <italic>L. lancifolium</italic> than those in <italic>L. leucanthum</italic> and <italic>L. rosthornii</italic>. Pasting properties of starch were different among the 3 <italic>Lilium</italic> species. Starch from <italic>L. lancifolium</italic> showed the highest degree of amylopectin branching, followed by <italic>L. leucanthum</italic> and <italic>L. rosthornii</italic>. Starches from <italic>L. leucanthum</italic> and <italic>L. rosthornii</italic> showed higher resistance to porcine pancreatic α‐amylase hydrolysis compared to that of <italic>L. lancifolium</italic>. These results indicated that 3 <italic>Lilium</italic> bulbs exhibited remarkable differences in morphological, crystal, thermal, pasting, and hydrolysis properties of starches.</p> </abstract>