Study on Properties of Weishanhu Lake Wild Lotus Starch

Abstract

Abstract: Starch is the main composition of lotus seed. Its structure and character can influence the process of lotus seed. So some properties of the Weishanhu Lake wild lotus seed starch were studied, including the amylose content, paste clarity, solubility, swelling power and the free-thaw stability. Concentration, temperature, time and share rate, etc. affecting viscosity prperties of the lotus seed were studied. This study can provide theoretical basis for processing of lotus seed products.

Key words: lotus seed, starch, property

LIU Nan, QIAO Xu-Guang, ZHAO Yan-Yan. Study on Properties of Weishanhu Lake Wild Lotus Starch[J]. FOOD SCIENCE, 2008, 29(2): 151-154.

[1]	ZHANG Yurong, ZHOU Xianqing, PENG Chao. Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times [J]. FOOD SCIENCE, 2021, 42(9): 39-45.
[2]	QI Mingming, REN Zhishang, ZHANG Guangyao, HE Zhuangzhuang, WANG Chenjie, ZHANG Dongliang, MA Chengye. Effect of Extrusion Treatment on Rheological Properties and in Vitro Digestibility of Pea Starch [J]. FOOD SCIENCE, 2021, 42(9): 55-63.
[3]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[4]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[5]	ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu. Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review [J]. FOOD SCIENCE, 2021, 42(7): 319-328.
[6]	WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua. Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch [J]. FOOD SCIENCE, 2021, 42(6): 53-60.
[7]	LI Qixuan, CHEN Qian, WANG Hao, KONG Baohua. Effects of Different Packaging Methods on Microbial Community and Quality Properties of Starch-Meat Sausages with High Moisture Content [J]. FOOD SCIENCE, 2021, 42(5): 237-245.
[8]	LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng. Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends [J]. FOOD SCIENCE, 2021, 42(4): 58-64.
[9]	WANG Wentao, HAN Lina, ZHAI Xiaosong, LI Zisong, WANG Aiyue, WU Tianhao, HOU Hanxue. Etherification of Microcrystalline Cellulose for Application in Starch Films [J]. FOOD SCIENCE, 2021, 42(4): 65-71.
[10]	LI Xueqin, LÜ Yingguo, HUANG Yafei. Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough [J]. FOOD SCIENCE, 2021, 42(3): 98-103.
[11]	FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong. Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour [J]. FOOD SCIENCE, 2021, 42(15): 89-98.
[12]	CHENG Jiayu, GAO Li, TANG Xiaozhi. Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles [J]. FOOD SCIENCE, 2021, 42(15): 99-105.
[13]	ZHANG Xiaoyu, ZHANG Dandan, LI Rongfang, LUO Lei, LUO Denglin, ZHU Wenxue. Effects of Gleditsia sinensis Lam. Gum on the Retrogradation Properties of Corn Starch and Water Distribution in Mixture Systems [J]. FOOD SCIENCE, 2021, 42(12): 31-36.
[14]	FENG Tao, HU Zhongshan, ZENG Xiaolan, ZHANG Yu, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin. Preparation and Structure Characterization of Inclusion Complexes between Flavor Substances with Different Configurations and Octenyl Succinic Acid Debranched Starch [J]. FOOD SCIENCE, 2021, 42(12): 60-66.
[15]	QIAO Jinli, ZHANG Yan, LIU Pei, GUO Liangchuan, HUO Junwei. Polyphenol Composition and Antioxidant and Hypoglycemic Activities in Wild Blue Honeysuckle Fruit [J]. FOOD SCIENCE, 2021, 42(11): 47-55.

Study on Properties of Weishanhu Lake Wild Lotus Starch

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments