Physicochemical properties of lotus (<i>Nelumbo nucifera</i> Gaertn.) and kudzu (<i>Pueraria hirsute</i> Matsum.) starches
Geng Zhong, Chen Zong-dao, We Yimin
International Journal of Food Science & Technology
Abstract
Summary Lotus and kudzu starches have been used as functional foods in East Asia for thousands of years. The objective of this work is to investigate the starches’ basic physicochemical properties. The amylose content was the highest (30.61%) in lotus starch. The average particle size (diameters) was 50.27, 24.08 and 38.97 μ m for lotus, kudzu and corn starches, respectively. Lotus starch exhibited a B‐type X‐ray diffraction pattern and kudzu starch exhibited a C‐type pattern. Kudzu starch was characterised by a maximum viscosity immediately followed by a sharp decrease in viscosity, while the lotus starch was characterised by a plateau when the maximum viscosity was reached.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
lotus starch has B-type X-ray diffraction pattern
“Lotus starch exhibited a B‐type X‐ray diffraction pattern.”
kudzu starch has C-type X-ray diffraction pattern
“Kudzu starch exhibited a C‐type pattern.”
lotus starch has highest amylose content
“The amylose content was the highest (30.61%) in lotus starch.”