Study On Physical And Chemical Properties Of Micronized Lotus Seed Starch

Lotus seed contains plenty of protein, fat and calcium, phosphor and iron and etc, it has very high restorative and medicinal value. As one of the main nutrition component of lotus seed, the characteristic of lotus seed starch has great effect on the process and quality of lotus seed products. But in the recent research of lotus seed, it is lack of deep understand of various change orderliness and its effect of the product quality, and it will result the quality of product can not be improved and kept and in certain extent it will limit the development and utilize of the lotus seed resource. So, the purpose of this research is to carry out the research for the physical and chemical characteristic of micronized lotus seed, it can provide theoretical basis for development and utilization of lotus seed resource and development of new products and the quality of deep process for lotus seed starch.This study will crush the lotus seed in two ways through the impact smashing and the ball milling, comparing the influence on smashing time, the moisture content and the smashing way in the result, then analysing the micronized starch's microscopic structure change, then studying on the physical and chemical properties of micronized lotus seed starch.In the impact smashing, adopting uniform experimental design, carrying on the multiple regression analysis to the test result, obtaining the regression equation: Y=17.635-0.146X₁+0.068X₂-2.214X₃The analysis shows that the regression equation is extremely remarkable. The result indicates the order of the three factor influences on particle diameter distribution is the rotational speed＞crush time＞the moisture content. In the experiment of ball mill, we can obtain the optimal process for micronizing of lotus seed from the orthogonal experiment programme. From the analysis, we can get that the major minor sorting order of each factor which can effect the result specification of ball mill experiment is ball mill time＞rotational speed＞the moisture content.With the granularity of starch decreasing, BV, hygroscopic moisturet content, diaphaneity, solubility, dilatability, gel consistent degree and stability of starch paste are all increased; It can also decrease the retrogradation properties and the paste temperature.Lotus seed starch paste was pseudoplastic fluid. With the granularity decreaseing, viscous coefficient decreased, while theologic index gradually increased and approached to the characteristic of Newtonian fluid. It can also improve the thermal stability. Concentration, temperature has evidently effect on the rheological properties of lotus seed, but the rheological properties of lotus seed starch paste which has been micronized to a certain extent has less dependence on concentration and temperature.