Abstract
ABSTRACTStarches were isolated from bulbs of seven lily cultivars grown in China and their morphological, structural, and physicochemical properties were investigated. All the isolated starch samples showed triangular, elliptical, less scalloped, round, and irregular shaped granules. The starch of different lily cultivars exhibited B-type crystalline pattern. The median diameters (D50) were found to be in range from 17.79 μm to 45.06 μm and the amylose content in range from 23.63 to 30.38 g/100 g starch. The weight average molar mass (Mw) of amylopectin ranged from 4.03 × 107 g/mol to 11.00 × 107 g/mol and root-mean-square rotation radius (Rz) ranged from 203.90 nm to 264.20 nm. HPAEC-PAD chain distribution analysis revealed that the average chain length of amylopectin ranged from DP 23.19–25.29. Starch samples of different lily cultivars showed peak viscosity ranging from 1699.7 cP to 2963.0 cP, and pasting temperature varying from 63.83°C to 71.00°C. Furthermore, the transition temperatures of the starch samples isolated from different lily cultivars were found to be in range from 50.76°C to 57.59°C for onset temperature (To), 54.57°C to 64.30°C for peak temperature (Tp), and 68.07°C to 77.16°C for conclusion temperature (Tc). The gelatinization temperature range (ΔTr) was found to be from 16.66°C to 21.65°C and enthalpy (ΔH) was in range from 11.46 J/g to 16.29 J/g. These results indicated that lily starch properties were significantly different depending on lily variety, which could help in understanding the convenience of these starches for the application in different food and non-food industries.
Highlights
Belongs to the genus Lilium of the family Liliaceae, including approximately 100 species, which are distributed throughout cold and temperate regions in the northern hemisphere
The amylose content of starch is an important indicator since it affects the structure and functional properties of starch such as swelling, solubility, viscosity, gelatinization, and retrogradation
Wu et al.[25] found that the number of starch granules and lipid droplets of lily bulb increased dramatically after flowering, and the cells were filled with the above molecules
Summary
Belongs to the genus Lilium of the family Liliaceae, including approximately 100 species, which are distributed throughout cold and temperate regions in the northern hemisphere. China is known as an important distribution center for the genus Lilium.[1] Lily bulbs are rich in nutrients and contain varying bioactive compounds, including phenolics, polysaccharides, steroidal saponins, and alkaloids with multiple health-promoting properties, such as antioxidant effect, anti-inflammatory effect, and immune-enhancing effect.[2,3,4,5,6] Because of its high nutritional value and health benefits, lily bulbs are commonly consumed as a vegetable and used as a Chinese traditional medicine.[7].
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