Effect of chitosan on the digestibility and molecular structural properties of lotus seed starch

Mingjing Zheng; Suzhen Lei; Hongqiang Wu; Baodong Zheng; Yi Zhang; Hongliang Zeng

doi:10.1016/j.fct.2019.110731

Effect of chitosan on the digestibility and molecular structural properties of lotus seed starch

Food Chem Toxicol. 2019 Nov:133:110731. doi: 10.1016/j.fct.2019.110731. Epub 2019 Jul 29.

Authors

Mingjing Zheng¹, Suzhen Lei², Hongqiang Wu², Baodong Zheng¹, Yi Zhang³, Hongliang Zeng⁴

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China; Fujian Province 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 Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: zyifst@163.com.
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: zhlfst@163.com.

PMID: 31369851
DOI: 10.1016/j.fct.2019.110731

Abstract

The effect of chitosan (CS) on the in vitro digestibility and molecular structural properties of lotus seed starch (LS), and the correlation matrix was studied. The addition of CS could delay the hydrolysis of LS due to a increased level of slowly digestible starch (SDS). LS-CS blends exhibited lower pasting viscosity, greater amylose content and higher ordered structure than LS alone. A significant correlation was found between the digestibility and molecular structural properties of LS-CS blends. Rapidly digestible starch content was positively correlated with viscosity and full width at half-maximum height (FWHH) at 480 cm^-1; whereas, SDS content was negatively correlated with setback and FWHH. Moreover, CS concentration was positively related to absorbances at 1047 and 1035 cm^-1and amylose content. The results indicated that the addition of CS could be beneficial to the formation of an ordered molecular structure in LS-CS blends and decreased digestibility in vitro.

Keywords: Chitosan; Digestibility; Lotus seed starch; Structural properties.

MeSH terms

Amylose / analysis
Amylose / chemistry*
Chitosan / chemistry*
Heating
Hydrolysis / drug effects
Lotus / chemistry
Molecular Structure
Seeds / chemistry
Viscosity

Substances

Amylose
Chitosan