Effect of monosaccharide on the retrogradation of lotus seed starch

Authors

CHEN Yue-yu, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China ；Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002 , China
OU Yu-jia, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China ；Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002 , China
ZENG Hong-liang, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China ；Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002 , China
ZHANG Yi, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China ；Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002 , China
ZHENG Bao-dong, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China ；Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002 , China

Abstract

Effects of monosaccharide (glucose and fructose) on the retrogradation of lotus seed starch were studied from the aspects of crystal structure, molecular structure and molecular weight. The results of X-ray diffraction, nuclear magnetic resonance and infrared spectrum showed that glucose and fructose could inhibit the recrystallization of lotus seed starch. The crystallinity, double helix structure and short-range ordered structure decreased, and the proportion of amorphous area increased in the composite system, indicating that glucose and fructose might inhibit the retrogradation of starch. The inhibition of glucose on starch retrogradation was more significant than fructose, which might be related to the enhancement of glucose-water interaction. Gel permeation chromatography analysis showed that the molecular weight Mn and Mw of glucose and lotus seed starch composite system increased significantly when compared with lotus seed starch alone, while the Mn and Mw of fructose system decreased significantly.

Publication Date

3-28-2020

First Page

7

Last Page

13

DOI

10.13652/j.issn.1003-5788.2020.03.002

Recommended Citation

Yue-yu, CHEN; Yu-jia, OU; Hong-liang, ZENG; Yi, ZHANG; and Bao-dong, ZHENG (2020) "Effect of monosaccharide on the retrogradation of lotus seed starch," Food and Machinery: Vol. 36: Iss. 3, Article 2.
DOI: 10.13652/j.issn.1003-5788.2020.03.002
Available at: https://www.ifoodmm.cn/journal/vol36/iss3/2

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