Work

Variations in structural and physicochemical properties of lotus seed starch–protein blends under various HHP treatment conditions

Year: 2025

Type: article

Abstract: The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1–600 MPa, 10 min) and holding times (400 MPa, 10–60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch–protein (LS–LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV–visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS–LP blends. The improved water absorption capacity of LS–LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS–LP blends and provides insights into physicochemical properties to facilitate processing of LS–based food. • The relationship between high hydrostatic pressure (HHP) and changes of LS-LP blends properties was explored. • The optimal the HHP conditions for preparation of LS-LP blends were selected. • High-water absorption capacity of the LS-LP blends were improved by HHP treatment.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102281

Authors: Sidi Liu, Ru Jia, Wenjing Chen, Wenyu Chen, Baodong Zheng, Zebin Guo

Institutions: China Agricultural University, Fujian Agriculture and Forestry University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330