Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment

被引：63

作者：

Ali, N. Afzal ^{[1
]}

Dash, Kshirod K. ^{[1
,2
]}

Routray, Winny ^{[3
]}

机构：

[1] Tezpur Univ, Dept Food Engn & Technol, Tezpur 784028, Assam, India

[2] GKCIET, Dept Food Proc Technol, Malda 732141, W Bengal, India

[3] CSIR Cent Leather Res Inst, Dept Biochem & Biotechnol, Chennai 600020, Tamil Nadu, India

来源：

FOOD CHEMISTRY | 2020年 / 319卷

关键词：

Lotus seed starch; Heat moisture treatment; Citric acid treatment; Pasting property; Thermal property; LIPID-COMPLEXED AMYLOSE; MORPHOLOGICAL PROPERTIES; PASTING PROPERTIES; CEREAL STARCHES; POTATO STARCH; TREATED CORN; RICE; GELATINIZATION; HYDROLYSIS; IMPACT;

D O I：

10.1016/j.foodchem.2020.126513

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Native Lotus seed (NLS) starch was independently subjected to two different modifications such as heat-moisture treatment (HMT) and citric acid treatment (CAT). The effect of the treatment on physical, chemical, morphological, thermal, pasting and gelling properties of native and modified starches were evaluated during the study. The results showed that the enthalpies of the HMT and the CAT samples along with the onset, peak, and conclusion temperatures of gelatinization were increased. The FTIR analysis revealed that HMT and CAT increased the degree of order and the degree of the double helix of the NLS. The gel elasticity and the adhesiveness of the HMT and the CAT starches were also greater than the NLS starch samples. The developed modified starches could be used for enhancement of different functional properties for applying as gelling, thickening, stabilizing and filling agents for developing starch-based food formulations.

引用

页数：10

共 54 条

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