Retrogradation Of Lotus Starch And Its Retardation

Starch foods will retrogradate during storage,which will have adverse effects on food quality and shelf life.It is instructive to understand the starch regenerative mechanism for later storage.Because of the rich starch content and high amylose content in lotus seeds,it is a high-quality material for studying starch retrogradation.Therefore,this paper takes Lotus seeds as the research material,and studies the retrogradation behavior of Lotus seeds starch under different storage time and different water content.This experiment investigated the effects of a series of water contents(50%,60%,67%,75%,83%,91%)on the retrogradation properties of lotus seed starch at different storage times(0h,12h,1d,3d,7d).Differential calorimetry scanning(DSC),X-ray diffractometry(XRD),attenuated total reflection-Fourier transform infrared(ATR-FTIR),laser confocal microscopy-Raman spectroscopy(LCM-Raman)results show that under the same moisture content,with the extension of the regeneration time,the order of starch structure increased continuously.Under certain conditions of regenerative time,the order of starch structure increased first and then decreased with the increase of water content,and the degree of rejuvenation reached the maximum under 67%water condition.The gelatinized lotus seed starch with 67%moisture content was used as the research object,and different concentrations(0%,2%,5%,10%,15%)of tea polyphenols and grape seed extract were added to the study at different times(1d,3d,7d).The effect of additives on starch retrogradation inhibition.The results showed that the addition of tea polyphenols(TP)could inhibit the retrogradate of lotus seed starch.With the increase of tea polyphenols(TP),the melting temperature of regenerated lotus seed starch moved forward and the gelation enthalpy decreased.The addition of grape seed extract(GSE)can slightly inhibit the regeneration of lotus seed starch.As the concentration of grape seed extract(GSE)increased,the gelation temperature of lotus seed starch shifts and the gelation enthalpy decreases.Therefore,the conclusion of this experiment is that for lotus seed starch,when the moisture content is 67%,the degree of rejuvenation is the largest,tea polyphenols and grape seed extract can be selected to regenerate lotus seed starch.Inhibition is carried out,and the inhibitory effect of tea polyphenols is stronger than that of grape seed extract.