title: Effect of Microwave Irradiation on the Physicochemical and Digestive Properties of Lotus Seed Starch.
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.
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China.|Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China.
authors.forename: Shaoxiao
authors.initials: S
authors.lastname: Zeng
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China.
authors.forename: Bingyan
authors.initials: B
authors.lastname: Chen
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China.
authors.forename: Hongliang
authors.initials: H
authors.lastname: Zeng
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China.
authors.forename: Zebin
authors.initials: Z
authors.lastname: Guo
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China.
authors.forename: Xu
authors.initials: X
authors.lastname: Lu
authors.affiliation: Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China.
authors.forename: Baodong
authors.initials: B
authors.lastname: Zheng
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000032:analysis / Q000737:chemistry; D004063:Digestion; D038321:Glycemic Index; D000070116:Lotus / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D008872:Microwaves; D008956:Models, Chemical; D015394:Molecular Structure; D019906:Nuclear Magnetic Resonance, Biomolecular; D012639:Seeds / Q000737:chemistry; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch; D000688:Amylose; D000687:Amylopectin
keywords: digestive properties; lotus seed starch; microwave irradiation; physicochemical properties