Abstract
The present research aimed to explore the effects of endogenous proteins and lipids on the physicochemical properties of adlay seed starch. Endogenous proteins and lipids were selectively removed. Morphological images indicated that protein bodies closely surrounded starch granules and served as a “robust rampart” toward starch gelatinization. Removal of protein led to increases in swelling power, crystallinity, gelatinization enthalpy, peak viscosity, breakdown viscosity and the starch hydrolysis degree and caused decreases in gelatinization temperature, setback viscosity, apparent viscosity and viscoelastic moduli. In addition, removal of lipids contributed to increases in gelatinization enthalpy, peak viscosity, setback viscosity, apparent viscosity, viscoelastic moduli and the starch hydrolysis degree and a decrease in gelatinization temperature. After the removal of proteins and lipids, adlay seed flour exhibited its lowest thermal stability. Overall, the role of endogenous proteins in physicochemical changes is more crucial than that of endogenous lipids. This study will be helpful to understand the interaction between starch and proteins/lipids in the adlay seed matrix and to facilitate the development of more palatable and healthier adlay seed foods.
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