Effect of Physical and Chemical Properties of Lotus Seed Starch by Microwave Treatment
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Abstract:
In this study, physical and chemical properties of lotus seed starch by microwave treatment was investigated. Lotus seed starch paste (30%) was heated in a microwave station and changes in starch particle shape, the amount of dissolution, and rheological properties of amylose during gelatinization were observed. The result showed that after treatment with different microwave intensities, no apparent change in the shape of starch particles was observed, where the granules remained smooth and oval. However, apparent aggregation of starch particles was observed with the increase in microwave intensity, with maximum average particle diameter at 26.37 μm, which was 2.15 times that of untreated starch. Additionally, the proportion of crystalline starch particles increased and the 995/1024 absorption peak ratio increased as well, from 0.89 to 0.99. Lotus seed starch treated by microwaves showed a decrease in amylose dissolution from 120 to 87.89 mg/g. Moreover, the thixotropic, rheology viscosity, and elasticity modulus of the starch paste also decreased. These indicate that microwave treatment could encourage tighter crystalline regions in the lotus seed starch and shows certain inhibition of swelling of the starch particles during subsequent gelatinization. This leads to a reduction in the amount of dissolution of amylose and changes in the rheological properties of starch.
