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dc.contributor.authorChen, Bingyan
dc.contributor.authorGuo, Zebin
dc.contributor.authorMiao, Song
dc.contributor.authorZeng, Shaoxiao
dc.contributor.authorJia, Xiangze
dc.contributor.authorZhang, Yi
dc.contributor.authorZheng, Baodong
dc.date.accessioned2020-06-18T13:00:59Z
dc.date.available2020-06-18T13:00:59Z
dc.date.issued2018-05-22
dc.identifier.citationChen, B., Guo, Z., Miao, S., Zeng, S., Jia, X., Zhang, Y. and Zheng, B. Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization. Journal of Food Engineering, 2018, 237, 52-59. doi: https://dx.doi.org/10.1016/j.jfoodeng.2018.05.020en_US
dc.identifier.urihttp://hdl.handle.net/11019/2022
dc.descriptionpeer-revieweden_US
dc.description.abstractUsing dynamic high pressure microfluidization, we prepared starch-lipid complexes from lotus seed starch (LS) and six saturated fatty acids (FAs) of different carbon chain length and analyzed their semi-crystalline structure and digestibility. Iodine blue value analysis showed the highest complex index (86.3%) was observed between LS and octanoic acid (C8). X-ray diffraction analysis showed crystal structure changed from V6II to V6I type with decreasing FA chain length. Small angle x-ray scattering and differential scanning calorimetry analyses confirmed the presence of a strong V6I-type mass fractal structure with a Bragg distance of 12.3 nm in LS-C8, which can be considered to be a type-II complex with high melting temperature (Tp = 123.98 °C). Scanning electron microscopy results showed the complexes had more spherocrystals with decreasing FA chain length. Compared to other FAs, C8 significantly reduced the LS susceptibility to digestive enzymes, increased slowly digestion starch content (26.06%) and decreased digestion rate (3.59 × 10−2).en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Food Engineering;Vol. 237
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectlotus seedsen_US
dc.subjectfatty acidsen_US
dc.subjectCarbon chain lengthen_US
dc.subjectHigh pressure homogenizationen_US
dc.subjectCrystalline structureen_US
dc.subjectStarch digestion in vitroen_US
dc.titlePreparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidizationen_US
dc.typeArticleen_US
dc.embargo.terms2019-05-22en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.jfoodeng.2018.05.020
dc.contributor.sponsorNational Natural Science Foundation of Chinaen_US
dc.contributor.sponsorScientific and Technological Innovation Team Support Plan of Institution of Higher Learning in Fujian Provinceen_US
dc.contributor.sponsorConstruction Projects of Top Universityen_US
dc.contributor.sponsorFujian Agriculture and Forestry Universityen_US
dc.contributor.sponsorGrantNumber31501485en_US
dc.contributor.sponsorGrantNumber[2012]03en_US
dc.contributor.sponsorGrantNumber612014042en_US
dc.contributor.sponsorGrantNumber324-112110075en_US
refterms.dateFOA2019-05-18T00:00:00Z


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