Thermal Gravimetric, Gel Texture and Water Mobility of Lotus Root Starch in Different Growth Periods

doi:10.7506/spkx1002-6300-200923022

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 105-109.doi: 10.7506/spkx1002-6300-200923022

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Thermal Gravimetric, Gel Texture and Water Mobility of Lotus Root Starch in Different Growth Periods

SONG Zhe1，WANG Lan2，HE Hui1，XIE Bi-xiu1，XIE Bi-jun1，SUN Zhi-da1,*

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Hubei Academy of Agricultural Sciences, Wuhan 430064, China

Received:2009-01-08 Revised:2009-06-19 Online:2009-12-01 Published:2010-12-29
Contact: SUN Zhi-da E-mail:sunzhida@mail.hzau.edu.cn

Abstract

Abstract:

Starch from lotus root with different growth periods were prepared, and their thermal characters, water mobility and gel forming capacity were compared. Thermal characters of the starch were analyzed using a thermal gravimetric analyzer (TGA), and the water mobility in the starch were determined according to the relaxation time T2 in NMR analysis, while the texture of the starch gel was analyzed using a texture profile analyzer (TPA). Results showed that the thermal decomposition rate of lotus root starch increase with the growth periods of lotus root, while its rupture force and fracture energy decreased, and the gel property of lotus root starch differed, and water mobility in the starch were also different.

Key words: different growth periods, thermal gravimetric analysis (TGA), texture profile analysis (TPA), NMR

CLC Number:

TS235.9

SONG Zhe1，WANG Lan2，HE Hui1，XIE Bi-xiu1，XIE Bi-jun1，SUN Zhi-da1,*. Thermal Gravimetric, Gel Texture and Water Mobility of Lotus Root Starch in Different Growth Periods[J]. FOOD SCIENCE, 2009, 30(23): 105-109.

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Thermal Gravimetric, Gel Texture and Water Mobility of Lotus Root Starch in Different Growth Periods

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