A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications

Abstract Lotus (Nelumbo nucifera Gaertn.) seeds are important food item in many countries and are regarded as low-GI food. The total starch content of lotus seeds could reach over ∼60% (dry basis). The starch greatly influences the properties and quality of lotus seeds and related food products. In recent years, considerable research progress has been made on lotus seed starch (LSS). Different modification methods have been used on LSS for creating a range of properties and new applications. This review summarizes chemical composition, structure, functional properties, modifications, and uses of LSS. A survey is conducted to highlight different properties of LSS by comparing with those of various conventional and unconventional starches. LSS has relatively high amylose content (AMC) (35–45%), gelatinization temperatures (e.g., peak temperature: 72–79 oC), and pasting temperature (PT). The high AMC of LSS is believed to contribute to its low swelling power (SP) and fast retrogradation. The starch has been modified using different methods including octenyl succinic anhydride esterification and enzymatic hydrolysis, as well as physical treatments based on thermal, microwave, and high pressure processing. LSS has promising applications in the formulations of prebiotics, functional films, and diabetes-controlling food. In many different applications, LSS is complementary to conventional and industrially important starches. Overall, LSS has great potential to be a useful functional ingredient for food applications and functional biomaterials. Suggestions are given to direct the future research of LSS.