Experiment reveals α-amylase hydrolysis and SGAP removal improve viscoelasticity in lotus rhizome starch, indicating effective retrogradation mitigation.
The objective of this study was to investigate the impact of α‐amylase hydrolysis and the removal of starch granule‐associated proteins (SGAPs) on the retrogradation behavior of lotus rhizome starch (LS). The results showed that α‐amylase hydrolysis of starch (eLS) caused cracks in the granules and reduced viscoelasticity. Removing SGAPs decreased the starch outer shell and inner amylose content and slightly increased viscosity and crystallinity (from 21.2% to 31.6%). DSC and low‐field nuclear magnetic resonance (LF‐NMR) analysis indicated that LS after SGAPs removal (LSP) exhibited the lowest migration of water and the least degree of retrogradation. Rheological experiments demonstrated that the viscoelasticity of LSP remained stable both before and after retrogradation, whereas the viscoelasticity of eLS increased significantly. LSP exhibited no change in turbidity, whereas the turbidity and viscosity of eLS increased significantly. In conclusion, the removal of SGAPs served as an effective strategy for mitigating LS retrogradation while preserving viscoelastic properties.
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Duan et al. (2025) studied this question.
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