Enzymatic digestion characteristics and structure analysis of ginkgo (Ginkgo biloba L.) starch noodles

Abstract

The physicochemical properties and molecular structure of ginkgo and mung bean starch were investigated. Results showed that ginkgo starch (GBS) prepared in the laboratory had a good purity and displayed smaller granule particle size, higher gelatinization temperatures and lower average molecule weight (Mw) than mung bean starch (MBS). Ginkgo starch noodles (GBSN) and mung bean starch noodles (MBSN) were prepared and the quality evaluation among GBSN, MBSN, commercial mung bean and sweet potato starch noodles (c-MBSN and c-SPSN, respectively) revealed that cooking quality, and partial textural properties of GBSN were close to those of commercial products. The enzymatic digestion analysis of GBSN and MBSN conducted with α-amylase and β-amylase + pullulanase systems suggested that starch noodles were more resistant to β-amylase + pullulanase than α-amylase, and the starch in noodles might be composed of two parts: one part with relatively loose structure could be easily degraded, and the other with compact structure would be degraded more slowly.