Unveiling lotus root processing under vacuum microwave: starch-malic acid interactions based on moisture, structure, and in vitro digestibility

文献类型： 外文期刊

第一作者： Yu, Yiyang

作者： Yu, Yiyang;Su, Dianbin;Xu, Huihui;Li, Falan;Zhao, Wenping;Sun, Xia;Guo, Yemin;Lv, Weiqiao;Song, Hualu

作者机构：

关键词： Dielectric properties; Lotus root starch; Esterification; In vitro digestion

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 471 卷

页码：

收录情况： SCI

摘要： This study evaluated the effects of malic acid vacuum microwave preconditioning (MVMP) on lotus root (LR) by examining its moisture content, dielectric properties, microstructure, and starch characteristics, including modifications in starch structure and composition. Dielectric properties and LF-NMR indicated that the dielectric constant (epsilon') was closely associated to moisture content and state, while changes in water migration depended on microwave power and the dielectric loss factor (epsilon ''). Increased microwave power and malic acid concentration resulted in microstructural damage (indentation and breakage of starch granules) and starch hydrolysis into smaller particles. MVMP preserved higher levels of phenolic and flavonoid compounds. FT-IR analysis revealed an additional absorption peak at 1740 cm-1. The maximum degree of substitution was 0.131. Starch from MVMP-treated LR exhibited higher crystallinity, with a maximum resistant starch (RS) content of 68.3 %. In addition, microwave power considerably influenced amylose content, solubility, swelling power, and thermal enthalpy.

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