Abstract
Lotus seed is the fruit or seed of Nelumbo nucifera Gaertn. in the Nymphaeaceae family. Lotus seeds are rich in starch (~64%, w/w (dry basis)) and belong to the C-crystal structure of natural high-amylose specific starch (~40%, w/w), which can be further modified to develop its potential application value. Studies have shown that, based on understanding the natural structure and functional properties of lotus seed starch (LSS), physical modification (such as microwave radiation, autoclaving treatment, and ultrasonic-autoclaving), chemical modification (such as starch acetylation, esterification, and starch cross-linking), and combined enzymatic methods can improve the anti-digestive properties of LSS, enhance its probiotic effect, and expand the application of LSS in the fields of food nutrition, food processing, and material science. In this chapter, physical and chemical modification methods of LSS, as well as structural characteristics and physiological effects of modified starch, are reviewed.
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