Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt.
Food Chem. 2023 Mar 30;405(Pt A):134837. doi: 10.1016/j.foodchem.2022.134837. Epub 2022 Nov 3.
Lotus root starch was treated with single and combined microwave (300 and 700 W) and cold plasma (60, 90, and 120 s) treatments. Effects of treatments on multi-structural, physicochemical, and digestive properties of lotus root starch were investigated. The results revealed that a combination of cold plasma and microwave treatments significantly affected the morphology of starch granules and reduced the relative crystallinity of starch compared with a single treatment. However, no changes were found in the chemical functional groups of starch after single or combined treatments. Additionally, the amylose content, amylopectin branch chain length distribution, solubility, and swelling power of the starch significantly varied depending on cold plasma treatment duration and microwave power. Furthermore, the treated starch showed lower peak viscosity and higher pasting temperature than the native one. Moreover, the resistant starch content significantly decreased as cold plasma treatment was prolonged and microwave power increased.
莲藕淀粉分别经微波（300 和 700 W）单处理和冷等离子体（60、90 和 120 s）单处理，以及微波和冷等离子体联合处理，考察处理对莲藕淀粉多结构、理化和消化特性的影响。结果表明，与单一处理相比，冷等离子体和微波联合处理显著影响淀粉颗粒的形态，降低淀粉的相对结晶度。然而，单一或联合处理后，淀粉的化学官能团并未发生变化。此外，淀粉的直链淀粉含量、支链淀粉分支链长分布、溶解度和膨胀力随冷等离子体处理时间和微波功率的变化而显著变化。此外，与天然淀粉相比，处理后的淀粉的峰值黏度较低，糊化温度较高。而且，随着冷等离子体处理时间的延长和微波功率的增加，抗性淀粉的含量显著降低。
