Abstract
A few properties of the starch isolated from lotus seed, by immersion in 0.2% sodium hydroxide, were examined.
(1) Microscopic observations have shown that the starch grains are ellipses in their shapes, the diameters of which are between 5 and 20μ with an average 13.4μ.
(2) The X-ray diffraction pattern derived from the starches has shown that the diffraction intensity of lotus seed starch is comparable to that of corn starch. The pattern of lotus seed starch belongs to the A-spectrum according to the classification by Katz.
(3) The amylogram by Brabender's amylograph, at concentration 8.0%, comes to the pasting point at 73.5°C and to the maximum viscosity at 1285 B.U. in heating process. The viscosity of lotus seed starch is higher than those of common cereal starches of the corresponding concentrations.
