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| Structure and digestion property in vitro of Camellia oleifera starch |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240033 |
| KeyWord:Camellia oleifera seed meal Camellia oleifera starch starch property resistant starch |
| FundProject:湖南省自然科学基金青年基金项目（2024JJ6018）；长沙市自然科学基金项目（kq2402011）；2024年湖南省油茶产业科研示范项目（2024LYCY0009） |
| Author Name | Affiliation | | XIANG Min1,HAN Xiaomiao1,2,WU Suxi1,2，
LI Wanyuan2,PENG Shaofeng3 | （1.College of Food and Bio-Engineering, Changsha University of Science & Technology, Changsha
410114, China
2.Shennongguo Oil Eco-Agriculture Development Co. , Ltd. , Hengyang
421800, Hunan, China
3.Hunan Academy of Forestry, Changsha 410114, China) |
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| Abstract: |
| To promote the utilization of starch resources from Camellia oleifera seed, the extraction of starch was conducted using alkaline and enzymatic methods on Camellia oleifera seed meal, and its structure and digestive property in vitro were compared with commercially available corn starch and potato starch. The results indicated that a high extraction yield of 64.25% and a purity of 92.66% for Camellia oleifera starch were obtained by this method, and the morphology of the starch exhibited spherical or ellipsoidal particles of smaller size compared to commercially available corn starch and potato starch. Camellia oleifera starch exhibited type A starch, with an unstable long-range structure and a lower relative crystallinity. The short-range order degree of Camellia oleifera starch was similar to that of commercially available corn starch and potato starch, but the degree of double helix was lower. The resistant starch content was significantly higher at 16.91% of Camellia oleifera starch. In conclusion, Camellia oleifera starch can be used as a new resistant starch resource. |
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