Abstract:

In this paper, the solubility, turgidity, viscosity, transmittance, retrogradation, freeze-thaw stability of the lotus-seed starch pastes were studied, in order to provide theoretical basis of deep processing of lotus-seed. The results showed that the solubility of lotus starch was low, the turgidity was closed to sweet potato starch, accordingly was a restrictive swelling starch. A lower transparency (10.4%) was researched in the lotus-seed starch pastes, condensation speed was faster, but it decreased at acidic or alkaline condition. Stronger freeze-thaw stability and lower gel strength was researched in it. It can be from the Brabender viscosity that the lotus-seed starch has a higher gelatinization temperature (77.1℃), better thermostability, stronger retrogradation, weaker cold viscosity stability. The results accorded with its molecular characteristics.