In this study, starch was isolated from 13 genotypes of 12 Lycoris species, and the morphology, granule size distribution and physicochemical properties, including apparent amylose content (AAC), Rapid Visco Analyzer (RVA) pasting properties, textural properties, thermal and retrogradation properties were characterized. The majority of starch granules of the 13 Lycoris genotypes were oval in shape, and granule size followed a normal distribution with a mean diameter of 20-30 μm. Contrary to previously published findings, the XRD results revealed that lycoris starches had either C-type or CA-type crystallinity. All lycoris starches showed high AAC varying from 25.6% to 32.7%, and low gelatinization temperature (GT) ranging from 58.8 to 69.7℃. Inter-relationships among 18 starch quality traits were analyzed based on correlation analysis. The present study provides information on lycoris starch characteristics which should serve as a useful guide for later studies on lycoris starch utilization in food and non-food industries.

中文翻译：

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从12个石蒜属植物中分离出的天然淀粉的形态和理化特性的表征。

在这项研究中，淀粉是从12个石蒜属的13个基因型中分离出来的，其形态，颗粒大小分布和理化特性包括表观直链淀粉含量（AAC），快速粘度分析仪（RVA）的糊化特性，质地特性，热和回生特性。被表征。13个Lycoris基因型的大多数淀粉颗粒为椭圆形，颗粒大小呈正态分布，平均直径为20-30μm。与先前发表的发现相反，XRD结果显示石蒜淀粉具有C型或CA型结晶度。所有石蒜淀粉均显示出较高的AAC，范围从25.6％至32.7％，并且较低的糊化温度（GT）在58.8至69.7℃之间。在相关分析的基础上，分析了18个淀粉品质性状之间的相互关系。