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  • Title: Properties of lotus seed starch-glycerin monostearin V-complexes after long-term retrogradation.
    Author: Zheng Y, Wang B, Guo Z, Zhang Y, Zheng B, Zeng S, Zeng H.
    Journal: Food Chem; 2020 May 01; 311():125887. PubMed ID: 31818515.
    Abstract:
    The properties of lotus seed starch-glycerin monostearin with V6II and V6I-complexes formed at 50 MPa and 100 MPa after long-term retrogradation (named as LS-GMS-50 and LS-GMS-100, respectively) were investigated. The results indicated LS-GMS-50 and LS-GMS-100 were conducive to the formation of crystallinity and an ordered structure of starch compared to lotus seed, lotus seed at 50 MPa and 100 MPa (LS, LS-50 and LS-100), especially V6I-complexes. The presence of V6I-complexes had the superior ability to enhance water retention of starch gel compared to V6II-complexes. V-complexes inhibited the aggregation of molecular chain and changed the molecular chain to nanoscale, especially V6I-complexes. Moreover, physicochemical properties demonstrated V-complexes lowered thermal enthalpy value and heat sensitivity compared to other samples. Rheological measurement showed V-complexes improved the flow behavior and viscoelasticity of retrograded starch. Thus, a formation mechanism was that V-complexes improved the internal network structure and freed up space to store water molecules.
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