The microwave-induced modifications in physical characteristics, functional properties, and antioxidant potential of Nelumbo nucifera rhizome starch were studied. The rhizome flour was subjected to microwave irradiation at different treatment times (1, 2, 3, 4 and 5 min) at the low-medium intensity (200 W). The starch was obtained from the native and microwave treated flour and analyzed for its physical characteristics, functional properties, and antioxidant potential. The microwave treatment showed a significant (p < 0.05) decrease in total starch yield and oil holding, swelling, and iron-binding capacity of the starch. Microwave treatment resulted in disruption of morphology and conversion of C-type crystalline structure to C_A and C_B-type structures of starch. The variations in antioxidant properties of starch were associated with the microwave-induced modification in the structure and physical characteristics of starch. A significant time-dependent increase in the content of reducing monosaccharides, Trolox equivalent total antioxidant activity, and free radical scavenging capacity was observed in microwave treated starch. The data may be a valuable contribution to the literature regarding microwave-induced modification in physical, functional and antioxidant properties of lotus rhizome starch.

研究了微波诱导的莲子茎淀粉的物理特性，功能特性和抗氧化能力的变化。在低强度（200 W）的不同处理时间（1、2、3、4和5分钟）下对根茎粉进行微波辐射。淀粉是从天然和微波处理过的面粉中获得的，并对其物理特性，功能特性和抗氧化潜力进行了分析。微波处理显示出总淀粉产量以及淀粉的持油，溶胀和铁结合能力显着（p <0.05）降低。微波处理导致形态破坏并将C型晶体结构转换为C _A和C _B型淀粉的结构。淀粉抗氧化性能的变化与微波诱导的淀粉结构和物理特性的改变有关。在微波处理的淀粉中观察到还原单糖含量，Trolox当量总抗氧化剂活性和自由基清除能力的时间依赖性显着增加。该数据可能对有关微波诱导的莲lotus根淀粉的物理，功能和抗氧化特性的改性方面的文献有重要贡献。