A Novel Acetylated Lotus Seed Starch: Preparation, Structural, and Physicochemical Properties
Yongjie Lin
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
Search for more papers by this authorYan Lin
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
Search for more papers by this authorZhiyun Wang
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
Search for more papers by this authorYanbo Wang
School of Food and Health, Beijing Technology and Business University, Beijing, 100048 China
Search for more papers by this authorYi Zhang
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
Search for more papers by this authorBaodong Zheng
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
Search for more papers by this authorCorresponding Author
Hongliang Zeng
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
E-mail: [email protected]
Search for more papers by this authorYongjie Lin
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
Search for more papers by this authorYan Lin
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
Search for more papers by this authorZhiyun Wang
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
Search for more papers by this authorYanbo Wang
School of Food and Health, Beijing Technology and Business University, Beijing, 100048 China
Search for more papers by this authorYi Zhang
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
Search for more papers by this authorBaodong Zheng
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
Search for more papers by this authorCorresponding Author
Hongliang Zeng
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
E-mail: [email protected]
Search for more papers by this authorAbstract
The objectives of this study are to investigate the structural and physicochemical properties of a novel acetylated lotus seed starch (LSA). LSA is successfully prepared using an aqueous phase method. Fourier transform infrared spectroscopy (FTIR) proves that a carbonyl C=O vibration at 1737 cm−1 are due to the introduced acetyl groups. X-ray diffraction (XRD) indicates that the acetylation treatment does not change the crystal structure, but reduces the relative crystallinity of starch. Scanning electron microscopy (SEM) shows that the surface of LSA with 12% of acetic anhydride (LS-12A) becomes the roughest. Moreover, compared with lotus seed starch (LS), the particle size, transparency, swelling power, and solubility of LSA are increased to 18.01 ± 0.66 µm, 15.30% ± 0.30%, 9.59 ± 1.78 g g−1, and 6.06% ± 0.99% at 55 °C with the additional content of acetic anhydride. However, differential scanning calorimetry (DSC) shows that the melting enthalpy of LSA decreases compared with LS. This work provides some theoretical basis for the study and development of acetylated starch.
Conflict of Interest
The authors declare no conflict of interest.
Open Research
Data Availability Statement
Research data are not shared.
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