.2018 Jul 1:113:219-226.

doi: 10.1016/j.ijbiomac.2018.02.125. Epub 2018 Feb 22.

Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour

Haq Nawaz¹, Muhammad Aslam Shad², Sadia Saleem³, Muhammad Umar Aslam Khan², Umar Nishan⁴, Tahir Rasheed⁵, Muhammad Bilal⁶, Hafiz M N Iqbal⁷

Affiliations

¹ Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan. Electronic address: haqnawaz@bzu.edu.pk.
² Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
³ Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan.
⁴ Department of Chemistry, Kohat University of Science and Technology, Kohat, Pakistan.
⁵ The School of Chemistry & Chemical Engineering, State Key Laboratory of Metal Matrix Composites, Shanghai Jiao Tong University, Shanghai 200240, China.
⁶ State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China.
⁷ Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico.

PMID:29476856
DOI: 10.1016/j.ijbiomac.2018.02.125

Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour

Haq Nawaz et al. Int J Biol Macromol.2018.

.2018 Jul 1:113:219-226.

doi: 10.1016/j.ijbiomac.2018.02.125. Epub 2018 Feb 22.

Authors

Haq Nawaz¹, Muhammad Aslam Shad², Sadia Saleem³, Muhammad Umar Aslam Khan², Umar Nishan⁴, Tahir Rasheed⁵, Muhammad Bilal⁶, Hafiz M N Iqbal⁷

Affiliations

¹ Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan. Electronic address: haqnawaz@bzu.edu.pk.
² Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
³ Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan.
⁴ Department of Chemistry, Kohat University of Science and Technology, Kohat, Pakistan.
⁵ The School of Chemistry & Chemical Engineering, State Key Laboratory of Metal Matrix Composites, Shanghai Jiao Tong University, Shanghai 200240, China.
⁶ State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China.
⁷ Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico.

PMID:29476856
DOI: 10.1016/j.ijbiomac.2018.02.125

Abstract

The present study aimed to investigate the influence of microwave irradiation on the physical and functional properties of starch extracted from Nelumbo nucifera seed flour. The seed flour was obtained by manual grinding of seeds and irradiated at different microwave treatment time, i.e., 1, 2, 3, 4 and 5min at the low-medium intensity. The starch was extracted in distilled water and dried at room temperature using a vacuum desiccator. The morphology, crystal structure, and surface parameters of starch granules were analyzed using scanning electron microscopy, X-ray diffraction, Fourier transform infra-red spectroscopy and Brunauer, Emmett and Teller surface analysis techniques. The functional properties of starch were also determined in terms of water and oil holding capacity, swelling capacity, emulsifying activity and gelling ability. Evidently, crystallinity, surface area and pore volume of starch granules were found to be increased, while particle size and average pore size were decreased as a function of microwave treatment time. The microwave-induced variations in physical parameters significantly affected the functional properties of starch. A significant (p>0.05) exponential decrease in extraction yield and gelling ability, while an exponential increase in the functional properties of starch with increase in the microwave treatment time (R²=0.915-0.985) was recorded.

Keywords: Functional properties; Microwave irradiation; Nelumbo nucifera Seed starch; Physical characteristics; Regression analysis.

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Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour

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Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour

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