Our objective was to investigate the correlation between processing conditions and structural properties of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization and explore the formation mechanism. The complexes formed with 5% lecithin at 90 MPa had the highest complex index among samples, thus protecting the integrity of the particles. The complexes inhibited the degradation of amylopectin and retrogradation of amylose, and displayed different V6II-, V6I- and A-type crystalline patterns. Additionally, the double helix structure was enhanced with increasing pressure, and the addition of lecithin contributed to the formation of single-helix amylose-lecithin complexes. These complexes prevented the single helix structure of starch to further form double helix structures, as demonstrated by visual correlation analysis. Moreover, a formation mechanism was established, and lotus seed starch-lecithin complexes with V6I-type crystalline were formed under appropriate conditions, but a homogenization pressure either too low or too high was not conducive to complex formation.

中文翻译：

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通过动态高压均质化了解莲子淀粉-卵磷脂复合物的形成机理。

我们的目的是通过动态高压均质研究莲子淀粉-卵磷脂复合物的加工条件与结构性能之间的相关性，并探讨其形成机理。在90 MPa下由5％卵磷脂形成的络合物在样品中具有最高的络合物指数，因此可以保护颗粒的完整性。该配合物抑制支链淀粉的降解和直链淀粉的回生，并显示出不同的V6II-，V6I-和A型结晶模式。此外，双螺旋结构随着压力的增加而增强，并且添加卵磷脂有助于形成单螺旋直链淀粉-卵磷脂复合物。这些复合物阻止了淀粉的单螺旋结构进一步形成双螺旋结构，如通过视觉相关分析所证实的。