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  • Title: Effects of freeze-thaw pretreatment on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes.
    Author: Zheng Y, Zhang C, Tian Y, Zhang Y, Zheng B, Zeng H, Zeng S.
    Journal: Food Chem; 2021 Jul 15; 350():129231. PubMed ID: 33618092.
    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 V6I-type complexes with high microcrystalline proportion. This contributed to the high stability of crystalline region and order arrangement of molecular structure. Moreover, V6I-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.
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