Effects of freeze–thaw pretreatment on the structural properties and digestibility of lotus seed starch–glycerin monostearin complexes. (15th July 2021)

• Record Type: Journal Article
• Authors: Zheng, Yixin; Zhang, Chong; Tian, Yuting; Zhang, Yi; Zheng, Baodong; Zeng, Hongliang; Zeng, Shaoxiao
• Is Part Of: Food chemistry. Volume 350(2021)
• Publication Date: 2021-07-15
• Subjects: Freeze–thaw pretreatment -- Lotus seed starch -- Glycerin monostearin -- Structural properties -- Digestibility; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129231
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Six cycles of freeze–thaw pretreatment contributed to the formation of V6I -complexes. V6I -complexes promoted the growth of microcrystalline region and ordered arrangement. An excessive number of freeze–thaw cycles resulted in the retrogradation of starch. Highly microcrystalline V6I -complexes had a lower total digestion and digestion rate. V6I complexes can be a new V-type of resistant starch in slow digestion starchy food. Abstract: To investigate the effects of freeze–thaw cycle pretreatment (in one cycle, frozen samples were reheated to 50 °C and then frozen at −20 °C) on the structural properties and digestibility of lotus seed starch–glycerin monostearin complexes, their complex index, crystal structure, molecular structure, micro-morphology, and digestibility were analyzed. The results showed that an appropriate number of freeze–thaw cycles facilitated the helical assembly of lotus seed starch and glycerin monostearin. Specifically, six cycles of freeze–thaw pretreatment were favorable for forming V6I -type complexes with high microcrystalline proportion. This contributed to the high stability of crystalline region and order arrangement of molecular structure. Moreover, V6I -complexes were in the form of lamellar debris in micro-morphology, and their total digestion and digestion rates were lower than those of other samples. These results were of significance for developing slowly digesting lotus seed starch-based food.