Abstract：
:Our objective was to investigate the correlation between processing conditions and structural properties of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization and explore the formation mechanism. The complexes formed with 5% lecithin at 90 MPa had the highest complex index among samples, thus protecting the integrity of the particles. The complexes inhibited the degradation of amylopectin and retrogradation of amylose, and displayed different V6II-, V6I- and A-type crystalline patterns. Additionally, the double helix structure was enhanced with increasing pressure, and the addition of lecithin contributed to the formation of single-helix amylose-lecithin complexes. These complexes prevented the single helix structure of starch to further form double helix structures, as demonstrated by visual correlation analysis. Moreover, a formation mechanism was established, and lotus seed starch-lecithin complexes with V6I-type crystalline were formed under appropriate conditions, but a homogenization pressure either too low or too high was not conducive to complex formation.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zheng Y,Guo Z,Zheng B,Zeng S,Zeng Hdoi
10.1016/j.foodchem.2020.126245subject
Has Abstractpub_date
2020-06-15 00:00:00pages
126245eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30093-5journal_volume
315pub_type
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