Effect of chitosan on the digestibility and molecular structural properties of lotus seed starch

The effect of chitosan (CS) on the in vitro digestibility and molecular structural properties of lotus seed starch (LS), and the correlation matrix was studied. The addition of CS could delay the hydrolysis of LS due to a increased level of slowly digestible starch (SDS). LS-CS blends exhibited lower pasting viscosity, greater amylose content and higher ordered structure than LS alone. A significant correlation was found between the digestibility and molecular structural properties of LS-CS blends. Rapidly digestible starch content was positively correlated with viscosity and full width at half-maximum height (FWHH) at 480 cm^-1; whereas, SDS content was negatively correlated with setback and FWHH. Moreover, CS concentration was positively related to absorbances at 1047 and 1035 cm^-1and amylose content. The results indicated that the addition of CS could be beneficial to the formation of an ordered molecular structure in LS-CS blends and decreased digestibility in vitro.