Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods

Published Date
1 November 2015, Vol.186:213–222, doi:10.1016/j.foodchem.2015.03.143

ISPMF 2015: International Symposium on Phytochemicals in Medicine and Food (Shanghai, China, June 26th –29th, 2015)

Title 

Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods

• Author 

• Shaoxiao Zeng ^a,b,c
• Xiaoting Wu ^a
• Shan Lin ^a
• Hongliang Zeng ^a
• Xu Lu ^a
• Yi Zhang ^a,b,c,,
• Baodong Zheng ^a,b,c,,

• aCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
• bInstitute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
• cFujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Received 24 December 2014. Revised 23 March 2015. Accepted 25 March 2015. Available online 3 April 2015.

Highlights

• •
  The structural properties of GP-LRS3, MP-LRS3 and UP-LRS3 were characterized.
• •
  The physicochemical properties of GP-LRS3, MP-LRS3 and UP-LRS3 were investigated.
• •
  The structural difference of LRS3 was attributed to the preparation methods.
• •
  The physicochemical properties of LRS3 were affected by their structural properties.

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 × 10⁴–2 × 10⁴ 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.

Abbreviations

• RS, resistant starch
• RS3, resistant starch type 3
• LRS3, lotus seed resistant starch
• GP-LRS3, autoclaving treatment purified lotus seed resistant starch
• MP-LRS3, microwave-moisture treatment purified lotus seed resistant starch
• UP-LRS3, ultrasonic-autoclaving treatment purified lotus seed resistant starch
• SEC-MALLS–RI, size exclusion chromatography coupled with multi-angle light scattering and refractive index detector
• ESEM, scanning electron microscopy
• XRD, X-ray diffraction
• FT-IR, fourier transform infrared spectroscopy
• ¹³C NMR, solid state ¹³C nuclear magnetic resonance spectroscopy
• DSC, differential scanning calorimetry
• DP, degree of polymerization
• DD, degree of double helical structure
• DO, degree of ordered structure

Keywords

• Lotus seed
• Resistant starch
• Preparation method
• Structural characteristics
• Physicochemical properties

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Fig. 1.

 Table 1

Table 1.

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Fig. 4.

 Table 2

Table 2.

• ⁎ 
  Corresponding authors at: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Tel.: +86 591 83736738; fax: +86 591 83739118.

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