ArticleFood science & nutrition2013
Structure and physicochemical properties of starches in lotus (Nelumbo nucifera Gaertn.) rhizome.
Article in Food science & nutrition, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Proteomic Analysis of Lotus-DerivedPlants (Basel, Switzerland) · 2026Article
- Effects ofFood science and biotechnology · 2025Article
- Comparative Analysis of Soil Microbial Community Structures in Rhizosphere of Two Texture-Differentiated Lotus Root Varieties.Microorganisms · 2025Article
- Potential of Process-Induced Modification of Potato Starch to Modulate Starch Digestibility and Levels of Resistant Starch Type III.Foods (Basel, Switzerland) · 2025Article
- Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Food chemistry: X · 2025Article
- Study on Quality and Starch Characteristics of Powdery and Crispy Lotus Roots.Foods (Basel, Switzerland) · 2024Article
- Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics.Foods (Basel, Switzerland) · 2023Article
- Effects ofFoods (Basel, Switzerland) · 2023Article
- Effects of Slow-Release Fertilizer on Lotus Rhizome Yield and Starch Quality under Different Fertilization Periods.Plants (Basel, Switzerland) · 2023Article
- Growth and Yield of Purple Kculli Corn Plants under Different Fertilization Schemes.Journal of fungi (Basel, Switzerland) · 2022Article
- Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches.Molecules (Basel, Switzerland) · 2021Article
- Lotus seeds (Food science & nutrition · 2021Review
- Antiserum Preparation of Recombinant Sweet Potato Latent Virus-Lotus (SPLV-Lotus) Coat Protein and Application for Virus-Infected Lotus Plant Detection.The plant pathology journal · 2020Article
- Crystalline morphology of thermoplastic starch/talc nanocomposites induced by thermal processing.Heliyon · 2019Article
- Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization.Nutrients · 2019Article
- Factorial analysis of the binding properties of acetylated ginger starch in metronidazole tablet formulations.International journal of pharmaceutical investigationArticle
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8 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The type and content of starch are believed to be the most critical factors in determining the storage and processing quality of lotus rhizome species, and the intention of this study is to survey the structure and properties of starches isolated from rhizomes of two lotus cultivars using X-ray powder diffraction, solid-state nuclear magnetic resonance spectroscopy, attenuated total reflectance-Fourier transform infrared spectroscopy, scanning electron microscope, differential scanning calorimetry, and rapid viscosity analyzer (RVA). Starch in rhizome of cultivar Meirenhong exhibited C-type X-ray diffraction pattern, while starch in rhizome of cultivar Wawalian showed A-type pattern. (13)C cross-polarization magic-angle spinning nuclear magnetic resonance ((13)C CP-MAS NMR) also confirmed the polymorphs. The relative crystallinity of two starches was quantitatively estimated from two methods and compared. Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) results indicated that the external regions of the starch granules had a great level of ordered structure. Starch granules in Meirenhong showed oval-shaped granules, while starch granules in Wawalian were elongated and oval in shape with relatively large size. Gelatinization temperatures of starch in Meirenhong and Wawalian were 330.5 and 342.4 K, respectively, and the gelatinization temperature range of Meirenhong was significantly wider than that of Wawalian. Starch in rhizome of cultivar Meirenhong showed lower pasting temperature, lower hot and cool viscosities, lower setback, and higher peak viscosity and breakdown than those of Wawalian in RVA pasting profiles at 6% starch concentration.
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