Q1 Research Application · Frontier Focus

Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex.

This Foods paper (2023) is indexed as a Xianghu equipment application case for XH-300 series.

View DOI Back to Library Chinese Solution
Paper ID 626
Application Focus Research application
Key Result See key results below
Core Condition Temperature 85 ℃
Paper ID
626
Journal
Foods
Impact Factor
5.561
CAS Zone
Zone 1
Year
2023
DOI
10.3390/foods12132506
Equipment Model
XH-300 series
Affiliations
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Research Directions
Research application

Fact Snapshot

  • Paper: Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex.
  • Equipment: XH-300 series
  • Source: Foods, 2023
  • Research direction: Research application
  • Core conditions: Temperature 85 ℃

Research Abstract

Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex. was published in Foods (2023) and is indexed as a Xianghu Q1 application case for XH-300 series. The source record connects it with Research application. Core operating conditions include Temperature 85 ℃.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-300 series, while the publication metadata records Foods (2023). The affiliation record includes College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China and College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. The recorded DOI is 10.3390/foods12132506.

Equipment Use and Experimental Conditions

ItemParameter
Temperature85 ℃

Evidence Details

Equipment evidence

An 8% w/v starch suspension ... was treated in a microwave extractor (XH-300B, Beijing Xianghu Science and Technology Development Co. Ltd., Beijing, China), equipped with a water circulation and temperature monitoring system and heated (210 W) to 15 different final temperatures in the range 30−100 °C...

Source evidence

The amount of bound/complexed CA ... increased rapidly from the gelatinization temperature (~70 °C) to a maximum at 85 °C (28.57 ± 0.52 mg/g).

Source evidence

The relative crystallinity of LS-CA was lower than that of LS at the same degree of gelatinization (27.3% at 65 °C).

Mechanism / Method Highlights

  • Method context: Temperature 85 ℃.
  • Equipment evidence: An 8% w/v starch suspension ... was treated in a microwave extractor (XH-300B, Beijing Xianghu Science and Technology Development Co. Ltd., Beijing, China), equipped with a water circulation and temperature monitoring system and heated (210 W) to 15 different final temperatures in the range 30−100 °C
  • Source evidence: The amount of bound/complexed CA ... increased rapidly from the gelatinization temperature (~70 °C) to a maximum at 85 °C (28.57 ± 0.52 mg/g)
  • Source evidence: The relative crystallinity of LS-CA was lower than that of LS at the same degree of gelatinization (27.3% at 65 °C)

Application Value

  • Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-300 series.
  • Supports English discovery around Research application.
  • Maintains source-level evidence details: Equipment evidence: An 8% w/v starch suspension ... was treated in a microwave extractor (XH-300B, Beijing Xianghu Science and Technology Development Co. Ltd., Beijing, China), equipped with a water circulation and temperature monitoring system and heated (210 W) to 15 different final temperatures in the range 30−100 °C, Source evidence: The amount of bound/complexed CA ... increased rapidly from the gelatinization temperature (~70 °C) to a maximum at 85 °C (28.57 ± 0.52 mg/g), and Source evidence: The relative crystallinity of LS-CA was lower than that of LS at the same degree of gelatinization (27.3% at 65 °C).

Related Equipment

XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System
XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System

FAQ

Which Xianghu instrument is covered by this page?
The structured source records XH-300 series for this paper.
What research direction does this page support?
The source tags this paper under Research application.
Which publication does this case come from?
It comes from Foods (2023), DOI 10.3390/foods12132506.
Citation
Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex.
Foods, 2023
DOI: 10.3390/foods12132506