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. 2022 Sep 13;11(18):2821.
doi: 10.3390/foods11182821.

Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties

Xin Zhang  1   2 , Lei Zhao  1   2 , Wanxia Zhou  1   3 , Xuwei Liu  1   2 , Zhuoyan Hu  1   2 , Kai Wang  1   2
Affiliations

Variations in the Multilevel Structure, Gelatinization and Digestibility of Litchi Seed Starches from Different Varieties

Xin Zhang et al. Foods. .

Abstract

Litchi seed starches from six varieties, as compared with maize starch, were studied for their multilevel structures, thermal and digestion properties to understand the distinct feather of each variety and provide guidance for their utilization in multi-industries. The results showed different varieties of litchi seed starch shared similar appearances with granules in oval shape and with a smooth surface. Starch granules of all the varieties exhibited typical bimodal size distributions consisting of small (<40 μm) and large granules (40−110 μm), although their relative proportions were largely dependent on variety. Huaizhi had the largest D50 value, whilst Guiwei showed the lowest. All the litchi seed starches had A-type crystalline with relative crystallinity varying from 20.67% (Huaizhi) to 26.76% (Guiwei). Similarly, the semi-crystalline structure varied apparently with variety. As to the chain-length distribution, only slight differences were observed among varieties, except Huaizhi displayed apparently higher amylose content (34.3%) and Guiwei showed the lowest (23.6%). Significant differences were also present in the gelatinization properties. Huaizhi seed starch showed significantly higher gelatinization temperatures and lower enthalpy change than the others. The digestibility of cooked litchi seed starches was only slightly different among varieties, suggesting variety is not the most critical factor regulating the digestibility of cooked litchi seed starch.

Keywords: digestibility; litchi seed; starch; structure; thermal properties.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
SEM images of litchi seed starches from different litchi varieties as compared with maize starch. GW, Guiwei; JGHN, Jingganghongnuo; JZL, Jizuili; LZH, Lizhihuang; HZ, Huaizhi; SJYHB, Shuangjianyuhebao.
Figure 2
Figure 2
Particle size distributions (A), D50 values (B) and relative proportions of small and large particles (C) of litchi seed starches as compared with normal maize starch. Different letters in panel B indicate values are significantly different at p < 0.05.
Figure 3
Figure 3
XRD patterns and relative crystallinity (RC) of litchi seed starches and maize starch.
Figure 4
Figure 4
SAXS spectra of litchi seed starches and maize starch.
Figure 5
Figure 5
Chain length distribution (CLD) (A) and amylose content (AC) (B) of litchi seed starches as compared with maize starch. Different letters in panel B indicate values are significantly different at p < 0.05.
Figure 6
Figure 6
Starch digestion patterns of completely gelatinized litchi seed starches and maize starch.
See this image and copyright information in PMC

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