Cai Zichen, Jiang Yaying, Wang Fei, Liu Jun, Kan Juan, Zhang Man, Qi Xiaohua, Li Liangjun, Zhao Shuping, Qian Chunlu
Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Department of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China.
Foods. 2024 Oct 21;13(20):3335. doi: 10.3390/foods13203335.
Nine varieties of lotus root (, , , , , , , , and ) were selected as the research materials to compare their differences in physical, chemical, and starch characteristics before and after boiling, frying, and microwaving. The results showed that , , , , and belong to the crispy lotus root type, while , , , and belong to the powdery lotus root type. Furthermore, the nine varieties were characterized for their starch by optical micrograph (OM), polarized micrograph (PM), scanning electron micrograph (SEM), attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), carbon-13 cross-polarization/magic angle spinning nuclear magnetic resonance (C CP/MAS NMR), and differential scanning calorimetry (DSC). The starch granule of powdery lotus root appeared to be larger than that of crispy lotus, and ATR-FTIR studies revealed that the outer layer of starch granules from nine different varieties of lotus root had a highly organized structure. Moreover, XRD and C CP/MAS NMR analyses revealed that starch from eight lotus varieties (, , , , , , , ) belong to the A-crystal type, while starch from belongs to the C-crystal type. The starch from powdery lotus root exhibited higher crystallinity, as well as increased gelatinization temperature and enthalpy, indicating that its crystal structure was relatively superior compared to that of crispy lotus starch. The short-range order degree, crystallinity, gelatinization temperature, and heat enthalpy of lotus starch decreased after boiling and frying but increased to varying extents after microwaving. Additionally, the heat resistance and stability of starch particles from crispy lotus root were improved after microwave treatment.
选取九个莲藕品种（、、、、、、、、）作为研究材料，比较其在水煮、油炸和微波处理前后的物理、化学及淀粉特性差异。结果表明，、、、、属于脆藕类型，而、、、属于粉藕类型。此外，通过光学显微镜（OM）、偏光显微镜（PM）、扫描电子显微镜（SEM）、衰减全反射傅里叶变换红外光谱（ATR-FTIR）、X射线衍射（XRD）、碳-13交叉极化/魔角旋转核磁共振（C CP/MAS NMR）和差示扫描量热法（DSC）对这九个品种的淀粉进行了表征。粉藕的淀粉颗粒似乎比脆藕的大，ATR-FTIR研究表明，九个不同莲藕品种的淀粉颗粒外层具有高度有序的结构。此外，XRD和C CP/MAS NMR分析表明，八个莲藕品种（、、、、、、、）的淀粉属于A型晶体，而的淀粉属于C型晶体。粉藕淀粉表现出更高的结晶度，以及更高的糊化温度和焓，表明其晶体结构相对于脆藕淀粉而言相对更优。莲藕淀粉经水煮和油炸后，其短程有序度、结晶度、糊化温度和热焓降低，但经微波处理后有不同程度的升高。此外，脆藕淀粉颗粒经微波处理后耐热性和稳定性提高。
