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

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102281

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

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引用次数: 0

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.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.