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Article: Crystallography, morphology and thermal properties of starches from four different medicinal plants of Fritillaria species
Title | Crystallography, morphology and thermal properties of starches from four different medicinal plants of Fritillaria species |
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Authors | |
Keywords | Crystallinity Crystallography Fritillaria Morphology Starch Thermal stability |
Issue Date | 2006 |
Citation | Food Chemistry, 2006, v. 96, n. 4, p. 591-596 How to Cite? |
Abstract | To fully understand the medicinal plant, Fritillaria, and its species, we investigated the physical properties of starch contained in four Fritillaria species, Fritillaria thunbergii Miq., Fritillaria ussurensis Maxim., Fritillaria pallidifloca Schrenk and Fritillaria cirrhosa D.Don, by means of various analytical methods. The crystal type of the former three kinds of Fritillaria starches was in characteristic B-type, which was in agreement with the crystal type of potato starch. However, the cirrhosa F. starch showed a typical C B-type pattern. The degrees of crystallining of the four Fritillaria starches were about 43.2%, 40.5%, 44.8% and 41.8%, corresponding to thunbergii F. starch, ussurensis F. starch, pallidifloca F. starch and cirrhosa F. starch. The granule sizes of the former two Fritillaria starches ranged from 5 to 40 μm, and were cycloidal or elliptic-shaped. However, the latter two Fritillaria starch granules had granule sizes ranging from 5 to 50 μm, and the granule shape varied from oval to irregular or cuboidal. From the thermogravimetric analysis, it was concluded that the thermal stabilities of the four kinds of starch differed from each other, due to their different structures. © 2005 Elsevier Ltd. All rights reserved. |
Persistent Identifier | http://hdl.handle.net/10722/342286 |
ISSN | 2023 Impact Factor: 8.5 2023 SCImago Journal Rankings: 1.745 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Shujun, Wang | - |
dc.contributor.author | Wenyuan, Gao | - |
dc.contributor.author | Wei, Jia | - |
dc.contributor.author | Peigen, Xiao | - |
dc.date.accessioned | 2024-04-17T07:02:41Z | - |
dc.date.available | 2024-04-17T07:02:41Z | - |
dc.date.issued | 2006 | - |
dc.identifier.citation | Food Chemistry, 2006, v. 96, n. 4, p. 591-596 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10722/342286 | - |
dc.description.abstract | To fully understand the medicinal plant, Fritillaria, and its species, we investigated the physical properties of starch contained in four Fritillaria species, Fritillaria thunbergii Miq., Fritillaria ussurensis Maxim., Fritillaria pallidifloca Schrenk and Fritillaria cirrhosa D.Don, by means of various analytical methods. The crystal type of the former three kinds of Fritillaria starches was in characteristic B-type, which was in agreement with the crystal type of potato starch. However, the cirrhosa F. starch showed a typical C B-type pattern. The degrees of crystallining of the four Fritillaria starches were about 43.2%, 40.5%, 44.8% and 41.8%, corresponding to thunbergii F. starch, ussurensis F. starch, pallidifloca F. starch and cirrhosa F. starch. The granule sizes of the former two Fritillaria starches ranged from 5 to 40 μm, and were cycloidal or elliptic-shaped. However, the latter two Fritillaria starch granules had granule sizes ranging from 5 to 50 μm, and the granule shape varied from oval to irregular or cuboidal. From the thermogravimetric analysis, it was concluded that the thermal stabilities of the four kinds of starch differed from each other, due to their different structures. © 2005 Elsevier Ltd. All rights reserved. | - |
dc.language | eng | - |
dc.relation.ispartof | Food Chemistry | - |
dc.subject | Crystallinity | - |
dc.subject | Crystallography | - |
dc.subject | Fritillaria | - |
dc.subject | Morphology | - |
dc.subject | Starch | - |
dc.subject | Thermal stability | - |
dc.title | Crystallography, morphology and thermal properties of starches from four different medicinal plants of Fritillaria species | - |
dc.type | Article | - |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1016/j.foodchem.2005.03.014 | - |
dc.identifier.scopus | eid_2-s2.0-28444493746 | - |
dc.identifier.volume | 96 | - |
dc.identifier.issue | 4 | - |
dc.identifier.spage | 591 | - |
dc.identifier.epage | 596 | - |
dc.identifier.isi | WOS:000234930600012 | - |