title: Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods.
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.
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
authors.forename: Shaoxiao
authors.initials: S
authors.lastname: Zeng
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
authors.forename: Xiaoting
authors.initials: X
authors.lastname: Wu
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
authors.forename: Shan
authors.initials: S
authors.lastname: Lin
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
authors.forename: Hongliang
authors.initials: H
authors.lastname: Zeng
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
authors.forename: Xu
authors.initials: X
authors.lastname: Lu
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: zyifst@163.com.
authors.forename: Yi
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: zbdfst@163.com.
authors.forename: Baodong
authors.initials: B
authors.lastname: Zheng
mesh_terms: D055598:Chemical Phenomena; D005511:Food Handling / Q000379:methods; D000070116:Lotus; D009682:Magnetic Resonance Spectroscopy; D008855:Microscopy, Electron, Scanning; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000032:analysis / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D013213:Starch
keywords: Lotus seed; Physicochemical properties; Preparation method; Resistant starch; Structural characteristics