Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch

Mingjing Zheng; Yan Lin; Hongqiang Wu; Shaoxiao Zeng; Baodong Zheng; Yi Zhang; Hongliang Zeng

doi:10.1016/j.foodchem.2020.126240

Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch

Food Chem. 2020 Jun 15:315:126240. doi: 10.1016/j.foodchem.2020.126240. Epub 2020 Jan 20.

Authors

Mingjing Zheng¹, Yan Lin², Hongqiang Wu², Shaoxiao Zeng³, Baodong Zheng³, Yi Zhang⁴, Hongliang Zeng⁵

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Province 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 Province 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, Fujian 350002, China.
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Province 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, Fujian 350002, China. Electronic address: zyifst@163.com.
⁵ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Province 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, Fujian 350002, China. Electronic address: zhlfst@fafu.edu.cn.

PMID: 31991255
DOI: 10.1016/j.foodchem.2020.126240

Abstract

Water migration was used to depict the effect of hydrocolloids on the structural and textural properties of lotus seed starch (LS) during long-term retrogradation. The results showed that chitosan (CS) increased water migration and starch retrogradation of LS gel, causing the water molecules to easily diffuse as higher mobility free water (T₂₄), which was strongly related to the higher short-range ordered and greater hardness of LS-CS gels. The addition of guar gum (GG) and xanthan (XN) interfered with water exudation, and thus increased the tightly bound water fraction (A₂₁) of LS-GG blends and decreased the higher mobility free water fraction (A₂₄) of LS-XN blends. This retarded the formation of ordered structures of LS gels, consequently, softening LS gel. GG performed better than XN in the above-mentioned effects due to their different molecular characteristics. Water migration can thus effectively depict the effect of hydrocolloids on the properties of LS.

Keywords: Hydrocolloids; Lotus seed starch; Retrogradation; Water migration.

MeSH terms

Chitosan / chemistry
Colloids / chemistry*
Galactans / chemistry
Gels / chemistry
Lotus / chemistry*
Mannans / chemistry
Plant Gums / chemistry
Polysaccharides, Bacterial / chemistry
Seeds / chemistry
Spectroscopy, Fourier Transform Infrared
Spectrum Analysis, Raman
Starch / chemistry*
Water / chemistry*
X-Ray Diffraction

Substances

Colloids
Galactans
Gels
Mannans
Plant Gums
Polysaccharides, Bacterial
Water
Starch
Chitosan
guar gum
xanthan gum