| Literature DB >> 25976813 |
Shaoxiao Zeng1, Xiaoting Wu2, Shan Lin2, Hongliang Zeng2, Xu Lu2, Yi Zhang3, Baodong Zheng4.
Abstract
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 × 10(4)-2 × 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.Entities:
Keywords: Lotus seed; Physicochemical properties; Preparation method; Resistant starch; Structural characteristics
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Year: 2015 PMID： 25976813 DOI： 10.1016/j.foodchem.2015.03.143
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514