School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Institute for Advanced Study, Shenzhen University, Shenzhen, China.
Carbohydr Polym. 2023 Apr 1;305:120515. doi: 10.1016/j.carbpol.2022.120515. Epub 2022 Dec 30.
Current understanding of physicochemical properties of lotus seed starch (LS) is scarce partly due to its largely unknown molecular structure. This study compared the physicochemical and molecular characteristics of LSs of a wide collection to those of conventional starches (potato (PS) and maize starches (MS)). Variations were found in the chemical composition, physicochemical properties, and molecular structure of LSs. Amylose content and weight-based ratio of short to long chains of amylopectin (APS:APL) were principal factors affecting the physicochemical properties of LSs from different origins. Compared with PS and MS, LSs had higher gelatinization temperatures, lower amylose leaching, and faster retrogradation. These unique properties of LSs were related to their molecular structure and chemical composition. LSs had higher amylose contents than PS and MS as evaluated by various methods. A majority of amylose chains in LS were longer than those in MS but were shorter than those in PS. The APS:APL of LSs were higher than that of MS but lower than that of PS. The results provided a structural basis for understanding the properties of LS and suggested that this unconventional starch may be complementary to conventional starches for industrial applications.
目前对莲子淀粉（LS）的物理化学性质的了解甚少，部分原因是其分子结构尚不清楚。本研究比较了广泛收集的 LS 与常规淀粉（马铃薯（PS）和玉米淀粉（MS））的理化和分子特性。发现 LS 的化学成分、物理化学性质和分子结构存在差异。直链淀粉含量和支链淀粉中短链与长链的重量比（APS：APL）是影响不同来源 LS 理化性质的主要因素。与 PS 和 MS 相比，LS 的胶凝温度较高，直链淀粉浸出率较低，回生速度较快。LS 具有这些独特的性质与其分子结构和化学组成有关。通过各种方法评价，LS 的直链淀粉含量高于 PS 和 MS。LS 中大多数直链淀粉链比 MS 长，但比 PS 短。LS 的 APS：APL 高于 MS，但低于 PS。研究结果为了解 LS 的性质提供了结构基础，并表明这种非传统淀粉可能与常规淀粉在工业应用中具有互补性。
