Moisture distribution model describes the effect of water content on the structural properties of lotus seed resistant starch

Chuanjie Chen; Weiqing Fu; Qing Chang; Baodong Zheng; Yi Zhang; Hongliang Zeng

doi:10.1016/j.foodchem.2019.01.214

Moisture distribution model describes the effect of water content on the structural properties of lotus seed resistant starch

Food Chem. 2019 Jul 15:286:449-458. doi: 10.1016/j.foodchem.2019.01.214. Epub 2019 Feb 12.

Authors

Chuanjie Chen¹, Weiqing Fu², Qing Chang², Baodong Zheng³, Yi Zhang³, Hongliang Zeng⁴

Affiliations

¹ 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.
² College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
³ 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; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
⁴ 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; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: zhlfst@fafu.edu.cn.

PMID: 30827632
DOI: 10.1016/j.foodchem.2019.01.214

Abstract

The objective was to utilize a moisture distribution model to summarize the influence of water content on the structural properties of lotus seed resistant starch. The result showed that water content affected the composition of resistant starch. The compact structure was observed on the surface of resistant starch prepared with 50% water content; other samples displayed a flake structure. Compared with samples prepared with insufficient (50% and 60%) or excess water (95% and 90%), resistant starches prepared with 70% and 80% water content were composed of higher-molecular-weight chains and consisted of more double helix and crystal. Two corresponding relationships between the structural properties of resistant starch and the water distribution in them were found. Bound water was related to the hydrated starch chains, while channel water in B-type crystal represented the micro-crystalline structure. Therefore, moisture distribution model can be feasibly used to depict the structural properties of resistant starch.

Keywords: Lotus seed resistant starch; Moisture distribution; Structure properties; Water content.

MeSH terms

Magnetic Resonance Spectroscopy
Models, Theoretical*
Nelumbo / chemistry*
Seeds / chemistry
Spectroscopy, Fourier Transform Infrared
Starch / chemistry*
Water / analysis*
X-Ray Diffraction

Substances

Water
Starch