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Chemical Deterioration of Lotus Seeds During Storage.

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Title: Chemical Deterioration of Lotus Seeds During Storage.
Authors: Luo, Huo-Lin1, Liu, Xing-Xing1, Huang, Xue-Yong1, Dai, Xi-Mo1, Zhang, Min1, Fang, Fei-Fei1, Luo, Li-Ping1
Source: Journal of Food Quality. Oct2016, Vol. 39 Issue 5, p496-503. 8p.
Subjects: Seed sterilization technology (Agriculture), Proteins, Starch, Lipids, Gelation
Abstract: Starch, protein and lipids, the major components in lotus seeds, affected taste and cooking properties of the food. The chemical compositions, gelatinization properties, crystal structure of the starch, compositions of fatty acids and soluble protein of lotus seeds, stored for 24 months, 12 months and as fresh were studied. The overall starch, protein and lipid contents in lotus seeds remained unchanged during storage, but structural changes occurred. The contents of amylose and free fatty acid increased significantly during prolonged storage, but the solubility of protein decreased dramatically. The increases of onset temperature, peak temperature and gelatinization enthalpy of lotus seed starch were also studied by a differential scanning calorimetry. Its content especially for disulfide bonds, increased from 63.24 to 95.59 μ mol/g. All changes had significant correlation with storage time and ultimately denatured the sensory quality of selected aged lotus seeds. The study could be conductive to fresh lotus seed discrimination from stale seed, and dynamic monitoring of lotus seed, by determination chemical deterioration of lotus seeds during storage. Practical Applications This study is helpful to discriminate fresh lotus seed from stale seed, and explain aging mechanism, and put forward the improvement measures of lotus seed storage conditions. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubTypeId: academicJournal
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  Data: Chemical Deterioration of Lotus Seeds During Storage.
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  Data: <searchLink fieldCode="AR" term="%22Luo%2C+Huo-Lin%22">Luo, Huo-Lin</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Liu%2C+Xing-Xing%22">Liu, Xing-Xing</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Huang%2C+Xue-Yong%22">Huang, Xue-Yong</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Dai%2C+Xi-Mo%22">Dai, Xi-Mo</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Zhang%2C+Min%22">Zhang, Min</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Fang%2C+Fei-Fei%22">Fang, Fei-Fei</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Luo%2C+Li-Ping%22">Luo, Li-Ping</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. Oct2016, Vol. 39 Issue 5, p496-503. 8p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Seed+sterilization+technology+%28Agriculture%29%22">Seed sterilization technology (Agriculture)</searchLink><br /><searchLink fieldCode="DE" term="%22Proteins%22">Proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Starch%22">Starch</searchLink><br /><searchLink fieldCode="DE" term="%22Lipids%22">Lipids</searchLink><br /><searchLink fieldCode="DE" term="%22Gelation%22">Gelation</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Starch, protein and lipids, the major components in lotus seeds, affected taste and cooking properties of the food. The chemical compositions, gelatinization properties, crystal structure of the starch, compositions of fatty acids and soluble protein of lotus seeds, stored for 24 months, 12 months and as fresh were studied. The overall starch, protein and lipid contents in lotus seeds remained unchanged during storage, but structural changes occurred. The contents of amylose and free fatty acid increased significantly during prolonged storage, but the solubility of protein decreased dramatically. The increases of onset temperature, peak temperature and gelatinization enthalpy of lotus seed starch were also studied by a differential scanning calorimetry. Its content especially for disulfide bonds, increased from 63.24 to 95.59 μ mol/g. All changes had significant correlation with storage time and ultimately denatured the sensory quality of selected aged lotus seeds. The study could be conductive to fresh lotus seed discrimination from stale seed, and dynamic monitoring of lotus seed, by determination chemical deterioration of lotus seeds during storage. Practical Applications This study is helpful to discriminate fresh lotus seed from stale seed, and explain aging mechanism, and put forward the improvement measures of lotus seed storage conditions. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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        Value: 10.1111/jfq.12217
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      – Code: eng
        Text: English
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        PageCount: 8
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      – SubjectFull: Seed sterilization technology (Agriculture)
        Type: general
      – SubjectFull: Proteins
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      – SubjectFull: Starch
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      – SubjectFull: Lipids
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      – SubjectFull: Gelation
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      – TitleFull: Chemical Deterioration of Lotus Seeds During Storage.
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            NameFull: Liu, Xing-Xing
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            NameFull: Zhang, Min
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              M: 10
              Text: Oct2016
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              Y: 2016
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