title: Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure.
abstract: Aqueous lotus seed starch suspensions (15%, w/w) were subjected to ultra-high pressure treatment (UHP, 100-600 MPa) for 30 min. The effects of UHP treatment on the structural and physicochemical properties of starch were investigated. The SEM and laser diffraction particle size analysis revealed that UHP treatment affected the shape and size distribution of starch granules. The morphological structure of starch was completely destroyed at 600 MPa, indicating complete gelatinization. Analysis of HPSEC-MALLS-RI suggested that the dispersity index of UHP-treated starch were decreased from 1.28 to 1.11. According to XRD analyses, UHP treatment converted native starch (C-type) into a B-type pattern. The swelling power and solubility presented a significant decrease at 85 and 95 °C, but opposite trends were found at 55-75 °C. The DSC results indicated a reduction in gelatinization temperatures and enthalpy with increasing pressure treatment. The RVA viscograms revealed that UHP-treated starch showed a decreased breakdown and setback viscosity, reflecting lower retrogradation tendency compared to native starch.
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, Fuzhou 350002, China.
authors.forename: Zebin
authors.initials: Z
authors.lastname: Guo
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, 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; 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, Fuzhou 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.
authors.forename: Meiling
authors.initials: M
authors.lastname: Zhou
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
authors.forename: Mingjing
authors.initials: M
authors.lastname: Zheng
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, 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; D005782:Gels / Q000737:chemistry; D000070116:Lotus; D008855:Microscopy, Electron, Scanning; D010316:Particle Size; D011312:Pressure; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity
chemical_list: D005782:Gels; D013213:Starch
keywords: Lotus seed starch; Physicochemical properties; Structural characteristics; Ultra-high pressure