A Novel Acetylated Lotus Seed Starch: Preparation, Structural, and Physicochemical Properties

Abstract The objectives of this study are to investigate the structural and physicochemical properties of a novel acetylated lotus seed starch (LSA). LSA is successfully prepared using an aqueous phase method. Fourier transform infrared spectroscopy (FTIR) proves that a carbonyl C=O vibration at 1737 cm −1 are due to the introduced acetyl groups. X‐ray diffraction (XRD) indicates that the acetylation treatment does not change the crystal structure, but reduces the relative crystallinity of starch. Scanning electron microscopy (SEM) shows that the surface of LSA with 12% of acetic anhydride (LS‐12A) becomes the roughest. Moreover, compared with lotus seed starch (LS), the particle size, transparency, swelling power, and solubility of LSA are increased to 18.01 ± 0.66 µm, 15.30% ± 0.30%, 9.59 ± 1.78 g g −1 , and 6.06% ± 0.99% at 55 °C with the additional content of acetic anhydride. However, differential scanning calorimetry (DSC) shows that the melting enthalpy of LSA decreases compared with LS. This work provides some theoretical basis for the study and development of acetylated starch.