Properties of butyrylated lotus seed starch with butyryl groups at different carbon positions

Xin Li; Wei Chen; David Mahoudjro Bodjrenou; Meihua Huang; Yi Zhang; Baodong Zheng; Hongliang Zeng

doi:10.1016/j.carbpol.2022.119766

Properties of butyrylated lotus seed starch with butyryl groups at different carbon positions

Carbohydr Polym. 2022 Oct 15:294:119766. doi: 10.1016/j.carbpol.2022.119766. Epub 2022 Jun 23.

Authors

Xin Li¹, Wei Chen¹, David Mahoudjro Bodjrenou¹, Meihua Huang², Yi Zhang³, Baodong Zheng⁴, Hongliang Zeng⁵

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. Electronic address: zbdfst@163.com.
⁵ 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: 35868788
DOI: 10.1016/j.carbpol.2022.119766

Abstract

The objectives of this study were to investigate the properties of butyrylated lotus seed starch (LSB). LSB was prepared using an aqueous phase method and the substitution occurred at C2, C3, and C6. The surface of starch esters with high DS became rougher and more broken. Fourier transform infrared spectroscopy proved that the carbonyl group was successfully incorporated into the starch. The degree of crystallinity and molecular weight decreased as DS increased. Moreover, the thermal analysis and viscosity showed a lower gelatinization enthalpy and final viscosity of LSB compared with the unbutyrylated starch (LSB-0). The in vitro digestion characteristics showed that with different distributions at C2, C3, and C6, the content of resistant starch increased, indicating that LSB with higher DS had stronger resistance to digestion. This study revealed that the distribution of butyryl groups at different carbon positions was related to the properties.

Keywords: Butyrylated lotus seed starch; Carbon position distribution; Distribution of butyryl groups; Resistance to digestion; Starch esters.

MeSH terms

Carbon* / analysis
Seeds / chemistry
Spectroscopy, Fourier Transform Infrared
Starch* / chemistry
Viscosity

Substances

Carbon
Starch