Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment

Abstract

The effect of microwave treatment on the long-term retrogradation behavior of lotus seed starch (LS)-chlorogenic acid (CA) binary mixtures (LS-CA) was evaluated. The dielectric properties of LS-CA enhanced its microwave energy conversion capacity and the related heating effect, compared with LS. Changes in the chain length distribution (CLD) induced by microwave treatment revealed that the cleavage of internal B2 and B3 amylopectin chains was greater in LS-CA. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that CA increased the water-holding capacity and stability of starch gels. Moreover, differential scanning calorimetry (DSC) and analysis of long- and short-range ordered structures indicated that CA inhibits the alignment of disordered starch polymers during retrogradation, especially the re-formation of the helical conformation. These findings significantly increase our understanding of the mechanism by which polyphenols inhibit starch retrogradation after microwave treatment. This understanding should facilitate the development of starchy foods with tailored retrogradation rates and properties.