Effects of exogenous V-type complexes on the structural properties and digestibility of autoclaved lotus seed starch after retrogradation

The effects of exogenous V-type complexes on the structural properties and digestibility of autoclaved lotus seed starch after retrogradation were investigated. The structural properties indicated that the addition of V-type complexes significantly retarded the initial recrystallization of amylose double helices and improved the disordered starch system to an ordered direction. However, the effects decreased with the increase in retrogradation time and the rearrangement completion of amylose chains, as reflected in the enhancement of starch retrogradation phenomenon in micro-morphology. On the other hand, exogenous V-type complexes added to the starch system enhanced the enzymatic resistance of the starch system and increased the proportion of resistant starch because of the highly indigestible microchip layer. These results provided a theoretical basis for the interaction between V-type complexes and autoclaved starch for functional application, and they revealed its potential as an anti-gel additive.