Exploring the Potential and Properties of Lotus (Nelumbo nucifera G.) Starches in Comparison With Conventional Starches for Food and Non-Food Applications
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley and Sons Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the present study, a comparative characterization of starch isolated from lotus seeds and lotus rhizomes was compared with mung bean starch (MBS) and potato starch (PS). The characterization of isolated starches was done based on physicochemical, pasting, morphological, structural, thermal, and rheological properties. Amylose content (AC) was observed the highest for lotus seed starch (LS) while it was the lowest for lotus rhizome starch (LRS). At 90°C, the swelling power was observed the highest for PS, that is, 26.86 g/g whereas it was the lowest for MBS, that is, 12.75 g/g. MBS starch showed the highest solubility (20.7%). The scanning electron micrographs of starches showed granules varying in shape and size from round to irregular, oval to elliptical shapes, and small to large sizes. The x-ray diffraction polymorph of LRS, LS, and MBS demonstrated A-type, whereas PS exhibited B-type. Peak, trough, and breakdown viscosities were observed to be the highest for PS. PS had the lowest pasting temperature, while the highest was observed for LS. MBS and PS showed higher transition temperatures than LS and LRS. Therefore, MBS and PS can be exploited further for applications involving high processing temperatures. The enthalpy of gelatinization is highest for MBS and the lowest for LS. Frequency sweep measurement of starch pastes showed G′ and G″ values varying between 216 - 2749 Pa and 86.6–228.2 Pa, respectively. This study indicated that starches of lotus have good AC, small granular size, and have potential to promote the development of products in food and non-food industries. Overall, the present finding will encourage the utilization of starches extracted from the seed and rhizome of lotus for food and non-food industries and potentially guide future studies on starch modifications and novel utilization. © 2025 Wiley-VCH GmbH.
Açıklama
Anahtar Kelimeler
functional properties, lotus, morphology, rheological properties, starch, thermal properties
Kaynak
Starch/Staerke
WoS Q Değeri
Scopus Q Değeri
Q2
