Insights into the formation and digestive properties of lotus seed starch–glycerin monostearate complexes formed by freeze–thaw pretreatment and microfluidization

Abstract

The objective of this paper was to investigate the formation and digestive properties of lotus seed starch–glycerin monostearate complexes (LSG) formed by freeze–thaw pretreatment and microfluidization. The results showed that the preparation of LSG with six freeze–thaw cycles at 60 MPa had the highest complex index (69.92%). The formation of LSG led to the conversion of the crystalline pattern of lotus seed starch from C-type to V-type and increased the proportion of the microcrystalline region. In addition, the digestive results indicated that LSG had a high resistance to digestive enzymes, which was conducive to increasing the content of resistant starch. Based on the above investigation, the formation and digestive properties showed that the appropriate number of freeze–thaw cycles of pretreatment could facilitate the complexation of starch and lipid under low-pressure microfluidization, which made for the directional regulation of helical conformation and anti-digestion.