Abstract：
:Three varieties of golden kiwifruit (Actinidia chinensis) (Gold3, Gold9 and Hort16A) were collected at the commercial harvesting time, and physicochemical properties of starches from core and outer pericarp were studied. Starch contents (dry weight basis) in outer pericarp and core tissues ranged from 38.6 to 51.8% and 34.6 to 40.7%, respectively. All the kiwifruit starches showed B-type polymorph. Compared to the outer pericarp starches, amylose content and enzyme susceptibility of core starches were higher, and the degree of crystallinity, granule size and gelatinization parameters of core starches were somewhat lower. This suggests different biosynthetic properties between these two starches. The enthalpy changes of gelatinization of outer pericarp starches were high (∼21J/g). Rheological properties of outer pericarp starches were compared with normal maize and potato starches showed high yield stress of flow properties. This study revealed the unique properties of kiwifruit starch among various types of starches.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li D,Zhu Fdoi
10.1016/j.foodchem.2016.09.192subject
Has Abstractpub_date
2017-04-01 00:00:00pages
129-136eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31592-8journal_volume
220pub_type
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