Liu Sidi, Chen Wenyu, Zhang Changyu, Wu Tong, Zheng Baodong, Guo Zebin
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Foods. 2022 Sep 20;11(19):2933. doi: 10.3390/foods11192933.
The interactions between starch and protein, the essential components of lotus seed, strongly influence the quality of lotus seed processing by-products. This study investigated the effects of lotus seed starch-protein (LS-LP) interactions on the structural, thermal and gelatinization properties of LS-LP mixtures, using LS/LP ratios of 6:1, 6:2, 6:3, 6:4, 6:5, or 1:1, after heat treatment (95 °C, 30 min). Fourier transform infrared peaks at 1540 cm and 3000-3600 cm revealed the major interactions (electrostatic and hydrogen bonding) between LS and LP. The UV-visible absorption intensities (200-240 nm) of LS-LP mixtures increased with increased protein content. X-ray diffraction and electron microscopy revealed that LS-LP consists of crystalline starch granules encapsulated by protein aggregates. Increasing the addition of protein to the mixtures restricted the swelling of the starch granules, based on their solubility, swelling properties and thermal properties. Viscometric analysis indicated that the formation of LS-LP mixtures improved structural and storage stability. These findings provide a practicable way to control the thermal and gelatinization properties of lotus seed starch-protein mixtures, by changing the proportions of the two components, and provide a theoretical basis for developing novel and functional lotus-seed-based foods.
淀粉和蛋白质作为莲子的主要成分，它们之间的相互作用对莲子加工副产物的品质有很大影响。本研究以6:1、6:2、6:3、6:4、6:5或1:1的莲子淀粉-蛋白质（LS-LP）比例，在热处理（95℃，30分钟）后，研究了LS-LP相互作用对LS-LP混合物结构、热性能和糊化特性的影响。1540 cm和3000 - 3600 cm处的傅里叶变换红外峰揭示了LS和LP之间的主要相互作用（静电和氢键）。LS-LP混合物的紫外可见吸收强度（200 - 240 nm）随蛋白质含量的增加而增加。X射线衍射和电子显微镜显示，LS-LP由被蛋白质聚集体包裹的结晶淀粉颗粒组成。基于淀粉颗粒的溶解性、膨胀特性和热性能，增加混合物中蛋白质的添加量会限制淀粉颗粒的膨胀。粘度分析表明，LS-LP混合物的形成改善了结构和储存稳定性。这些发现为通过改变两种成分的比例来控制莲子淀粉-蛋白质混合物的热性能和糊化特性提供了一种可行的方法，并为开发新型功能性莲子基食品提供了理论依据。
