Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods

被引：130
作者：
Zeng, Shaoxiao [1 ,2 ,3 ]
Wu, Xiaoting [1 ]
Lin, Shan [1 ]
Zeng, Hongliang [1 ]
Lu, Xu [1 ]
Zhang, Yi [1 ,2 ,3 ]
Zheng, Baodong [1 ,2 ,3 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China
[2] Fujian Agr & Forestry Univ, Inst Food Sci & Technol, Fuzhou 350002, Peoples R China
[3] Fujian Agr & Forestry Univ, Fujian Prov Key Lab Qual Sci & Proc Technol Speci, Fuzhou 350002, Peoples R China
来源：
FOOD CHEMISTRY | 2015年 / 186卷
关键词：
Lotus seed; Resistant starch; Preparation method; Structural characteristics; Physicochemical properties; HEAT-MOISTURE TREATMENT; CORN; CRYSTALLINE; AMYLOSE; MAIZE; GELATINIZATION; AMYLOPECTIN; AMYLASE; WHEAT; RICE;
D O I：
10.1016/j.foodchem.2015.03.143
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Lotus seed resistant starch (LRS) is commonly known as resistant starch type 3 (LRS3). The objective of this study was to investigate the effect of different preparation methods on the structural characteristics and physicochemical properties of LRS3. The molar mass of LRS3 prepared by autoclaving method (GP-LRS3) and ultrasonic-autoclaving method (UP-LRS3) was mainly distributed in the range 1.0 x 10(4) 2 x 10(4) g/mol while a decrease of LRS3 prepared by microwave-moisture method (MP-LRS3) was observed. The particle of MP-LRS3 was smaller and relatively smoother while UP-LRS3 was bigger and rougher compared to GP-LRS3. Among these samples, GP-LRS3 exhibited the highest degree of ordered structure and crystallinity, the amorphous region of MP-LRS3 was the biggest and UP-LRS3 displayed the highest degree of double helical structure. Additionally, MP-LRS3 displayed the strongest solubility and swelling power while UP-LRS3 exhibited the strongest iodine absorption ability and thermostability, which were affected by their structural characteristics. (C) 2015 Elsevier Ltd. All rights reserved.
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页码：213 / 222
页数：10
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