Table 2.
Pasting properties of native and cross-linked lotus seed starch.
| Sample | PV (MPa·s) | TV (MPa·s) | BDV (MPa·s) | SBV (MPa·s) | FV (MPa·s) | PT (°C) |
|---|---|---|---|---|---|---|
| Native LS | 3028.51 ± 34 a | 2666.27 ± 35 b | 362.24 ± 17 a | 2085.57 ± 31 b | 4751.84 ± 40 c | 79.13 ± 0.03 c |
| CL-LS-1 | 2950.43 ± 33 b | 2737 ± 21 a | 213.43 ± 12 b | 2458 ± 38 a | 5195 ± 41 b | 79.7 ± 0.07 a |
| CL-LS-3 | 2550.80 ± 28 c | - | - | - | 5489.24 ± 37 a | 79.7 ± 0.06 a |
| CL-LS-5 | 1640.22 ± 19 d | - | - | - | 4007.86 ± 39 d | 79.52 ± 0.06 b |
PV: peak viscosity, TV: trough viscosity, BDV: breakdown viscosity, FV: final viscosity, SBV: set back viscosity, PT: pasting temperature. a–d: Means ± SD within the column with different lowercase superscripts are significantly different (p ≤ 0.05).