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Effect of maturity on the drying characteristics of lotus seed and molecular structure, gelation and digestive properties of its starch.
Sun, Zhixia; Chen, Jun; Dai, Taotao; Lv, Chengliang; Liang, Ruihong; Liu, Wei; Liu, Chengmei; Deng, Lizhen.
Afiliación
  • Sun Z; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China.
  • Chen J; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China; International Institute for Food Innovation, Nanchang University, Nanchang, Jiangxi 330200, PR China.
  • Dai T; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China; International Institute for Food Innovation, Nanchang University, Nanchang, Jiangxi 330200, PR China.
  • Lv C; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China; International Institute for Food Innovation, Nanchang University, Nanchang, Jiangxi 330200, PR China.
  • Liang R; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China.
  • Liu W; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China; International Institute for Food Innovation, Nanchang University, Nanchang, Jiangxi 330200, PR China.
  • Liu C; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China; International Institute for Food Innovation, Nanchang University, Nanchang, Jiangxi 330200, PR China.
  • Deng L; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China; International Institute for Food Innovation, Nanchang University, Nanchang, Jiangxi 330200, PR China. Electronic address: lzdeng@ncu.edu.cn.
Carbohydr Polym ; 345: 122589, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39227113
ABSTRACT
Maturity and drying treatment are important factors affecting the processing characteristics of lotus seeds and its starch. This study aimed to investigate the effect of maturity (from low to high-M-1, M-2, M-3, M-4) on far-infrared drying kinetics of lotus seeds, and on the variation of structure, gelation and digestive properties of lotus seed starch (LSS) before and after drying. As the maturity increased, the drying time reduced from 5.8 to 1.0 h. The reduction of drying time was correlated with the decrease of initial moisture content, the increase of water freedom and the destruction of tissue structure during ripening. The increased maturity and drying process altered the multiscale structure of LSS, including an increase in amylose content, disruption of the short-range structure, and a decrease in relative crystallinity and molecular weight. The viscosity, pasting temperature and enthalpy of LSS decreased during ripening, and drying treatment caused the further decrease. The digestibility of LSS increased during ripening and drying. Lotus seeds at M-4 would be optimal for obtaining shorter drying time, lower pasting temperature and enthalpy, and higher digestibility. This study provided theoretical guidance for achieving effective drying process and screening LSS with suitable processing properties through maturity sorting.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Semillas / Almidón / Lotus Idioma: En Revista: Carbohydr Polym Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Semillas / Almidón / Lotus Idioma: En Revista: Carbohydr Polym Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido