Gelatinization Characteristics of Lotus Root Starch

doi:10.7506/spkx1002-6630-200911005

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 29-32.doi: 10.7506/spkx1002-6630-200911005

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Gelatinization Characteristics of Lotus Root Starch

TIAN Cui-hua1,2，YAN Shou-lei1，LI Jie1,*，PENG Guang-hua1，WANG Qing-zhang1

(1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070,China；
2.Department of Life Science, Huizhou University, Huizhou 516007, China)

Received:2008-08-13 Revised:2008-12-26 Online:2009-06-01 Published:2010-12-29
Contact: LI Jie1,*， E-mail:lijie1976@mail.hzau.edu.cn

Abstract

Abstract:

Gelatinization characteristics of lotus root starch were studied using X-ray diffractometer and dynamic rheometer. Alterations in swelling properties, blue value, enzyme hydrolyzability and crystal properties of lotus root starch paste were analyzed during gelatinization. Swelling of starch granule and crystal melting were observed as well as the release of amylose during gelatinization. A multiphase system was formed through gelatinization of starch in the presence of excessive water in which amylose functioned as continuous phase and amylopectin as dispersed phase.

Key words: lotus root, starch, gelatinization properties

CLC Number:

TS235

TIAN Cui-hua1,2，YAN Shou-lei1，LI Jie1,*，PENG Guang-hua1，WANG Qing-zhang1. Gelatinization Characteristics of Lotus Root Starch[J]. FOOD SCIENCE, 2009, 30(11): 29-32.

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Gelatinization Characteristics of Lotus Root Starch

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