Effects of freeze-thaw pretreatment on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes

Yixin Zheng; Chong Zhang; Yuting Tian; Yi Zhang; Baodong Zheng; Hongliang Zeng; Shaoxiao Zeng

doi:10.1016/j.foodchem.2021.129231

Effects of freeze-thaw pretreatment on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes

Food Chem. 2021 Jul 15:350:129231. doi: 10.1016/j.foodchem.2021.129231. Epub 2021 Feb 9.

Authors

Yixin Zheng¹, Chong Zhang², Yuting Tian³, Yi Zhang³, Baodong Zheng³, Hongliang Zeng⁴, Shaoxiao Zeng⁵

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
² College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
³ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: zsxfst@163.com.
⁵ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: zhlfst@fafu.edu.cn.

PMID: 33618092
DOI: 10.1016/j.foodchem.2021.129231

Abstract

To investigate the effects of freeze-thaw cycle pretreatment (in one cycle, frozen samples were reheated to 50 °C and then frozen at -20 °C) on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes, their complex index, crystal structure, molecular structure, micro-morphology, and digestibility were analyzed. The results showed that an appropriate number of freeze-thaw cycles facilitated the helical assembly of lotus seed starch and glycerin monostearin. Specifically, six cycles of freeze-thaw pretreatment were favorable for forming V_6I-type complexes with high microcrystalline proportion. This contributed to the high stability of crystalline region and order arrangement of molecular structure. Moreover, V_6I-complexes were in the form of lamellar debris in micro-morphology, and their total digestion and digestion rates were lower than those of other samples. These results were of significance for developing slowly digesting lotus seed starch-based food.

Keywords: Digestibility; Freeze–thaw pretreatment; Glycerin monostearin; Lotus seed starch; Structural properties.

MeSH terms

Digestion*
Freezing*
Glycerides / chemistry*
Lotus / chemistry*
Seeds / chemistry*
Starch / chemistry*
Starch / metabolism

Substances

Glycerides
glyceryl monostearate
Starch