Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP...

The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1-600 MPa, 10 min) and holding times (400 MPa, 10-60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch-protein (LS-LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV-visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS-LP blends. The improved water absorption capacity of LS-LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS-LP blends and provides insights into physicochemical properties to facilitate processing of LS-based food.