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<p><i>Euryale ferox</i> seeds can be classified into three maturity stages—tender, green, and old—based on their growth period and suitability for consumption or processing. Maturity inevitably influences their physicochemical and functional properties. This study systematically examined the nutritional composition, microstructure, and functional properties of whole flour and isolated starch from seeds at different maturity stages. The results showed that increasing maturity significantly increased starch content (from 77.00% to 79.36%) while decreased amylose content (from 39.15% to 36.15%). Compared with tender seeds, the flour and starch from old seeds exhibited significantly higher relative crystallinity, pasting temperature, and enthalpy but significantly lower peak viscosity (965 cP) than those of tender (3624 cP) and green (2316 cP) seeds (<i>p</i> &lt; 0.05). Rheological analysis revealed significant increases in G' and G'' values for <i>E. ferox</i> flour and starch with increasing maturity. These findings demonstrate that seed maturity significantly affects starch structure and functionality, particularly gelatinization and rheological behavior. Overall, this study provides a theoretical basis for the rational selection of <i>E. ferox</i> raw materials based on processing performance, thereby facilitating targeted improvements in end-product quality.</p>

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Effect of maturity on the physicochemical and functional properties of flour and starch from Euryale ferox

  • 期刊论文

  • 发表日期：

    2026年1月21日

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  • Juan Chen,
  • Yamei Lu,
  • Yue Huo,
  • Yang Liu,
  • Cuan Zhang

摘要

Euryale ferox seeds can be classified into three maturity stages—tender, green, and old—based on their growth period and suitability for consumption or processing. Maturity inevitably influences their physicochemical and functional properties. This study systematically examined the nutritional composition, microstructure, and functional properties of whole flour and isolated starch from seeds at different maturity stages. The results showed that increasing maturity significantly increased starch content (from 77.00% to 79.36%) while decreased amylose content (from 39.15% to 36.15%). Compared with tender seeds, the flour and starch from old seeds exhibited significantly higher relative crystallinity, pasting temperature, and enthalpy but significantly lower peak viscosity (965 cP) than those of tender (3624 cP) and green (2316 cP) seeds (p < 0.05). Rheological analysis revealed significant increases in G' and G'' values for E. ferox flour and starch with increasing maturity. These findings demonstrate that seed maturity significantly affects starch structure and functionality, particularly gelatinization and rheological behavior. Overall, this study provides a theoretical basis for the rational selection of E. ferox raw materials based on processing performance, thereby facilitating targeted improvements in end-product quality.