title: Properties of lotus seed starch-glycerin monostearin complexes formed by high pressure homogenization.
abstract: Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high pressure homogenization (HPH) process, and the effect of HPH on the physicochemical properties of LS-GMS complexes was investigated. The results of Fourier transform infrared spectroscopy and complex index analysis showed that LS-GMS complexes were formed at 40MPa by HPH and the complex index increased with the increase of homogenization pressure. Scanning electron microscopy displayed LS-GMS complexes present more nest-shape structure with increasing homogenization pressure. X-ray diffraction and differential scanning calorimetry results revealed that V-type crystalline polymorph was formed between LS and GMS, with higher homogenization pressure producing an increasingly stable complex. LS-GMS complex inhibited starch granules swelling, solubility and pasting development, which further reduced peak and breakdown viscosity. During storage, LS-GMS complexes prepared by 70-100MPa had higher Avrami exponent values and lower recrystallization rates compared with native starch, which suggested a lower retrogradation trendency.
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 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: Bingyan
authors.initials: B
authors.lastname: Chen
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 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; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 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; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 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; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 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: D005989:Glycerides / Q000737:chemistry*; D008055:Lipids / Q000737:chemistry; D000070116:Lotus / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D005989:Glycerides; D008055:Lipids; C048159:glyceryl monostearate; D013213:Starch
keywords: Complex formation; Glycerin monostearate; High pressure homogenization; Lotus seed starch; Physicochemical properties