| Literature DB >> 26912092 |
Shaoxiao Zeng1,2, Bingyan Chen1, Hongliang Zeng1, Zebin Guo1, Xu Lu1, Yi Zhang2, Baodong Zheng2.
Abstract
The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch. The physicochemical properties of lotus seed starch were characterized by light microscopy, (1)H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch-water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of lotus seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of lotus seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose-amylose interaction.Entities:
Keywords: digestive properties; lotus seed starch; microwave irradiation; physicochemical properties
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Year: 2016 PMID： 26912092 DOI： 10.1021/acs.jafc.5b05809
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279