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The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment.

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Τίτλος: The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment.
Συγγραφείς: Ma S; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China., Luo S; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China., Gao S; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China., Jiang X; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China., Qiu H; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China., Zhang Y; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China., Zheng B; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China. Electronic address: zbdfst@yeah.net., Lu X; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China. Electronic address: lxvfst@yeah.net.
Πηγή: Food chemistry [Food Chem] 2026 Aug 15; Vol. 520, pp. 149764. Date of Electronic Publication: 2026 May 22.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Imprint Name(s): Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
Ιατρικοί όροι (MeSH): Lotus*/chemistry , Lotus*/metabolism , Seeds*/chemistry , Seeds*/metabolism , Starch*/chemistry , Starch*/metabolism , Water*/analysis, Digestion ; Hot Temperature
Περίληψη: This study elucidated the influence of varying moisture content (50%, 67%, 83%, 91%, and 99%) on the structural, physicochemical, and digestive characteristics of moist-heat-treated lotus seed starch (MHLS). Treatment at 83% moisture content (MHLS-83) facilitated amylose chain dissolution and rearrangement into double helices. This process promoted the transformation of amorphous regions into crystalline domains through the transverse contraction and longitudinal elongation of crystallites, yielding well-developed amylose microcrystals with maximal relative crystallinity (23.00 ± 0.10%). Concurrently, dissolved proteins integrate with starch to form a continuous hydrocolloid gel network, which transforms bound water into an immobilized state. Consequently, MHLS-83 demonstrated superior digestive resistance, as evidenced by the conversion of slow-digesting starch (SDS) to resistant starch (RS), and exhibited high thermal stability and favorable rheological properties. However, in vitro analysis revealed that MHLS-83 also possessed the highest proportion of rapidly digestible starch (RDS), indicating that structural order is not the sole determinant of digestibility. These findings suggest that the digestive profile of MHLS is governed by a complex interplay between structural order, starch chain refinement during retrogradation, and endogenous component dissolution and distribution. This study offers new perspectives on the factors regulating starch digestibility and provides theoretical guidance for designing functional starch-based food products.
(Copyright © 2026 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest There is no professional or other personal interest of any nature or kind in any service or company that could be construed as influencing the position presented in the review of the manuscript entitled: “The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment.”
Contributed Indexing: Keywords: Digestibility; Lotus seed starch; Moist heat treatment; Moisture content; Multiscale structure
Substance Nomenclature: 9005-25-8 (Starch)
059QF0KO0R (Water)
Entry Date(s): Date Created: 20260601 Date Completed: 20260613 Latest Revision: 20260617
Update Code: 20260617
DOI: 10.1016/j.foodchem.2026.149764
PMID: 42225035
Βάση Δεδομένων: MEDLINE
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  Data: The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment.
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  Data: <searchLink fieldCode="AU" term="%22Ma+S%22">Ma S</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.<br /><searchLink fieldCode="AU" term="%22Luo+S%22">Luo S</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.<br /><searchLink fieldCode="AU" term="%22Gao+S%22">Gao S</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.<br /><searchLink fieldCode="AU" term="%22Jiang+X%22">Jiang X</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.<br /><searchLink fieldCode="AU" term="%22Qiu+H%22">Qiu H</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.<br /><searchLink fieldCode="AU" term="%22Zhang+Y%22">Zhang Y</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.<br /><searchLink fieldCode="AU" term="%22Zheng+B%22">Zheng B</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China. Electronic address: zbdfst@yeah.net.<br /><searchLink fieldCode="AU" term="%22Lu+X%22">Lu X</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China. Electronic address: lxvfst@yeah.net.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Aug 15; Vol. 520, pp. 149764. <i>Date of Electronic Publication: </i>2026 May 22.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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  Data: <searchLink fieldCode="MM" term="%22Lotus%22">Lotus*</searchLink>/<searchLink fieldCode="MM" term="%22Lotus+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Lotus%22">Lotus*</searchLink>/<searchLink fieldCode="MM" term="%22Lotus+metabolism%22">metabolism</searchLink> <br /><searchLink fieldCode="MM" term="%22Seeds%22">Seeds*</searchLink>/<searchLink fieldCode="MM" term="%22Seeds+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Seeds%22">Seeds*</searchLink>/<searchLink fieldCode="MM" term="%22Seeds+metabolism%22">metabolism</searchLink> <br /><searchLink fieldCode="MM" term="%22Starch%22">Starch*</searchLink>/<searchLink fieldCode="MM" term="%22Starch+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Starch%22">Starch*</searchLink>/<searchLink fieldCode="MM" term="%22Starch+metabolism%22">metabolism</searchLink> <br /><searchLink fieldCode="MM" term="%22Water%22">Water*</searchLink>/<searchLink fieldCode="MM" term="%22Water+analysis%22">analysis</searchLink><br /><searchLink fieldCode="MH" term="%22Digestion%22">Digestion</searchLink> ; <searchLink fieldCode="MH" term="%22Hot+Temperature%22">Hot Temperature</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: This study elucidated the influence of varying moisture content (50%, 67%, 83%, 91%, and 99%) on the structural, physicochemical, and digestive characteristics of moist-heat-treated lotus seed starch (MHLS). Treatment at 83% moisture content (MHLS-83) facilitated amylose chain dissolution and rearrangement into double helices. This process promoted the transformation of amorphous regions into crystalline domains through the transverse contraction and longitudinal elongation of crystallites, yielding well-developed amylose microcrystals with maximal relative crystallinity (23.00 ± 0.10%). Concurrently, dissolved proteins integrate with starch to form a continuous hydrocolloid gel network, which transforms bound water into an immobilized state. Consequently, MHLS-83 demonstrated superior digestive resistance, as evidenced by the conversion of slow-digesting starch (SDS) to resistant starch (RS), and exhibited high thermal stability and favorable rheological properties. However, in vitro analysis revealed that MHLS-83 also possessed the highest proportion of rapidly digestible starch (RDS), indicating that structural order is not the sole determinant of digestibility. These findings suggest that the digestive profile of MHLS is governed by a complex interplay between structural order, starch chain refinement during retrogradation, and endogenous component dissolution and distribution. This study offers new perspectives on the factors regulating starch digestibility and provides theoretical guidance for designing functional starch-based food products.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
– Name: Abstract
  Label: Competing Interests
  Group: Ab
  Data: Declaration of competing interest There is no professional or other personal interest of any nature or kind in any service or company that could be construed as influencing the position presented in the review of the manuscript entitled: “The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment.”
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  Data: <i>Keywords: </i>Digestibility; Lotus seed starch; Moist heat treatment; Moisture content; Multiscale structure
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  Data: 9005-25-8 (Starch)<br />059QF0KO0R (Water)
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