Abstract:The effects of different drying methods on the structure and functional properties of Fritillaria thunbergii starch were studied. The bulbs of Fritillaria thunbergii were treated by vacuum freeze-drying, hot air drying and infrared hot air drying. The starch was extracted by enzyme. The basic components (moisture, protein, total starch, amylose and amylopectin) and physicochemical properties (solubility, swelling, freeze-thaw stability, transparency, sedimentation and aging value) were measured, and SEM, the particle size distribution of LS, FTIR, XRD and DSC were analyzed. The vacuum freeze-drying group had the highest starch content, the least damage to starch particles, and the strongest anticoagulation. The infrared hot air-drying group had the largest proportion of particle size volume and surface area, the lowest solubility, the highest coagulability and crystallinity, and the best freeze-thaw stability. There was insignificant difference in starch swelling and transparency among the three drying methods. Vacuum freeze-drying technology is more suitable for the utilization of starch resources and product development of Fritillaria thunbergii.
