The objectives of this study were to investigate the properties of butyrylated lotus seed starch (LSB). LSB was prepared using an aqueous phase method and the substitution occurred at C2, C3, and C6. The surface of starch esters with high DS became rougher and more broken. Fourier transform infrared spectroscopy proved that the carbonyl group was successfully incorporated into the starch. The degree of crystallinity and molecular weight decreased as DS increased. Moreover, the thermal analysis and viscosity showed a lower gelatinization enthalpy and final viscosity of LSB compared with the unbutyrylated starch (LSB-0). The in vitro digestion characteristics showed that with different distributions at C2, C3, and C6, the content of resistant starch increased, indicating that LSB with higher DS had stronger resistance to digestion. This study revealed that the distribution of butyryl groups at different carbon positions was related to the properties.

本研究的目的是研究丁酰化莲子淀粉 (LSB) 的性质。LSB 使用水相法制备，取代发生在 C2、C3 和 C6。具有高DS的淀粉酯表面变得更粗糙和更破碎。傅里叶变换红外光谱证明羰基成功地掺入到淀粉中。结晶度和分子量随着 DS 的增加而降低。此外，热分析和粘度表明，与未丁酰化淀粉（LSB-0）相比，LSB 的糊化焓和最终粘度较低。体外消化特性表明，随着C2、C3和C6的不同分布，抗性淀粉含量增加，说明DS越高的LSB抗消化能力越强。