Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization.

Zebin Guo,Baodong Zheng,Liding Chen,Beibei Zhao

doi:10.3390/nu11020371

Zebin Guo, Baodong Zheng + Show 2 more

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https://doi.org/10.3390/nu11020371

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Journal: Nutrients	Publication Date: Feb 11, 2019
Citations: 29	License type: CC BY 4.0

Affiliation: Fujian Agriculture and Forestry University

Abstract

Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected by HPH to various extents, depending on the pressure. These influences can be explained by the destruction of the crystalline and amorphous regions of pressurized LS. The short-range order of LS was reduced by HPH and starch structure C-type was transformed into B-type, exhibiting lower transition temperatures and enthalpy. The LS absorbed a great deal of water under HPH and rapidly swelled, resulting in increased swelling power, solubility and size distribution. It then showed “broken porcelain-like” morphology with reduced pasting properties. Digestion of pressurized LS complex investigated by a dynamic in vitro rat stomach–duodenum model showed higher digestion efficiency and the residues exhibited gradual damage in morphology.

Highlights

Starch is a macromolecule compound composed of glucose
Lotus seed starch (LS) is commercially available in China and it is consumed as a traditional confectionery and food additive
LS has a poor utilization rate because native starch has a high tendency toward retrogradation and inadequate storage stability at low temperatures [4]

Summary

Introduction

Starch is a macromolecule compound composed of glucose. It can be extracted from starchy substances such as corn, lotus seed and sweet potato [1,2,3]. Lotus seed starch (LS) is commercially available in China and it is consumed as a traditional confectionery and food additive. Production of LS is rising year by year because of market demand. LS has a poor utilization rate because native starch has a high tendency toward retrogradation and inadequate storage stability at low temperatures [4]. With altered physicochemical properties to improve its functional characteristics, is used to tailor starch to specific food applications [5]

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