Structural Characteristics and Gelatinization Properties of Starch from Ginkgo biloba L. Cultivars
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Abstract:
In this paper, the crystal structure, thermodynamic properties, structure character, and paste properties of starch from Fozhi Ginkgo biloba L. cultivars were investigated by X-ray diffraction, differential scanning calorimetry, infrared spectrum and other modern analytical methods. The starch was attributed to C-type crystal structure and owned α - D-pyranose ring structure with hydroxyl group of primary alcohol and secondary alcohol. The gelatinization temperature was higher than 80 ℃.
