Water migration was used to depict the effect of hydrocolloids on the structural and textural properties of lotus seed starch (LS) during long-term retrogradation. The results showed that chitosan (CS) increased water migration and starch retrogradation of LS gel, causing the water molecules to easily diffuse as higher mobility free water (T24), which was strongly related to the higher short-range ordered and greater hardness of LS-CS gels. The addition of guar gum (GG) and xanthan (XN) interfered with water exudation, and thus increased the tightly bound water fraction (A21) of LS-GG blends and decreased the higher mobility free water fraction (A24) of LS-XN blends. This retarded the formation of ordered structures of LS gels, consequently, softening LS gel. GG performed better than XN in the above-mentioned effects due to their different molecular characteristics. Water migration can thus effectively depict the effect of hydrocolloids on the properties of LS.

中文翻译：

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水分迁移描述了水胶体对莲子淀粉的结构和质地特性的影响。

水分迁移用于描述长期胶凝过程中水胶体对莲子淀粉（LS）的结构和质地特性的影响。结果表明，壳聚糖（CS）增加了LS凝胶的水迁移和淀粉回生，导致水分子易于以较高迁移率的游离水（T24）扩散，这与LS的较高短程有序性和较高的硬度密切相关-CS凝胶。瓜尔豆胶（GG）和黄原胶（XN）的添加会干扰水的渗出，从而增加LS-GG共混物的紧密结合水分数（A21），并降低LS-XN共混物的较高流动性的游离水分数（A24） 。这阻碍了LS凝胶的有序结构的形成，因此软化了LS凝胶。GG由于具有不同的分子特性，因此在上述效果方面优于XN。因此，水的迁移可以有效地描述水胶体对LS性能的影响。