Morphology and Physicochemical Properties of 3 Lilium Bulb Starches

Abstract

Lilium (Liliaceae) is an important wild plant and is used as food and traditional medicine worldwide. One Lilium cultivar (Lilium lancifolium) and 2 wild types (Lilium leucanthum and Lilium rosthornii) that are commonly distributed in Western China were investigated to completely utilize Lilium resources. The morphology of the flowers, bulbs, and scales and soluble sugar, total starch and amylose contents was remarkably different among the 3 Lilium species. Starches from the 3 Lilium species presented different granule size and shape. The starch of L. lancifolium exhibited higher swelling power and solubility than that of L. leucanthum and L. rosthornii. The starches from the 3 Lilium bulbs presented similar X-ray diffraction patterns and Fourier transform infrared spectroscopy. Among the 3 Lilium species, L. lancifolium showed the lowest crystallinity and the largest proportion of ordered structures in granule external region. Gelatinization temperatures and retrogradation percentage were significantly lower, but gelatinization enthalpy was significantly higher in L. lancifolium than those in L. leucanthum and L. rosthornii. Pasting properties of starch were different among the 3 Lilium species. Starch from L. lancifolium showed the highest degree of amylopectin branching, followed by L. leucanthum and L. rosthornii. Starches from L. leucanthum and L. rosthornii showed higher resistance to porcine pancreatic α-amylase hydrolysis compared to that of L. lancifolium. These results indicated that 3 Lilium bulbs exhibited remarkable differences in morphological, crystal, thermal, pasting, and hydrolysis properties of starches.

Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

“…These XRB results implied that the native starches of the lily bulbs exhibited a B‐type crystalline pattern. Similar results were also obtained in starches separated from the bulbs of lily cultivars (Li et al, ; Yu, Zhang, Li, et al, ) and bulb and bulbil of L. lancifolium (Yu, Zhang, Shao, et al, ). The crystal type did not change and remained B‐type crystalline after the samples were dried at 50 and 70°C with or without blanching except BWAD70.…”

“…The total starch contents of the lily flours varied between 61.04% and 69.25% (Table 1). The starch contents ranged from 62.33% to 69.07% in 3 kinds of cultivar lily flours (Yu, Zhang, Li, et al, 2015) and from 51.63% to 65.47% in L. lancifolium bulb and bulbil (Yu, Zhang, Shao, et al, 2015). The total starch content of the air-dried samples with or without blanching was significantly lower than that of FD which is in agreement with the previous report for three kinds of lily cultivars (Li et al, 2012).…”

“…Effects of blanching and drying temperatures on the thermodynamic parameters of lily bulb flours are shown in Table . T o of the FD samples was in the range of those previously reported for lily bulb and bulbil starch dried at 40°C (Li et al, ; Yu, Zhang, Shao, et al, ) but was higher than that of lily starch originated from three lily cultivars (Yu, Zhang, Li, et al, ). This difference could be due to the significantly intensified competition for water in the system because of the presence of proteins and fibers in lily flour, thus decreasing the amount of water available for starch gelatinization and increasing the starch endothermic transition temperatures.…”

“…The total starch contents of the lily flours varied between 61.04% and 69.25% (Table ). The starch contents ranged from 62.33% to 69.07% in 3 kinds of cultivar lily flours (Yu, Zhang, Li, et al, ) and from 51.63% to 65.47% in L. lancifolium bulb and bulbil (Yu, Zhang, Shao, et al, ). The total starch content of the air‐dried samples with or without blanching was significantly lower than that of FD ( p < .05), and this parameter decreased as the drying temperature increased (Table ) possibly because blanching treatments, especially blanching with boiling water, could cause the gelatinization and dissolving of starch.…”

“…Corretia and Beirão-da-Costa (2012) found that drying temperature was positively correlated with the amylose content, resistant starch, and viscoamylographic properties of chestnut flours, and an increase in drying temperature could cause decrease in transition temperatures and enthalpy. Lily bulbs are good sources of starches, and its content accounted for 62.33% to 69.07% of the dry weight (Yu, Zhang, Li, Wang, & Xiong, 2015). The starch physicochemical properties, including morphology, amylose, crystal, and thermal properties, were affected by growth periods and cultivars (Li, Gao, Jiang, & Xia, 2012;Li et al, 2014;Takeda, Takeda, & Hizukuri, 1983;Wu, Wu, Jiao, Zhang, & Lv, 2012;Yu, Zhang, Shao, et al, 2015).…”