Tiger nut (Cyperus esculentus L.) is rich in lipids and starch, with starch being the main component of its by-products in processing.In this study, the effect of defatting on the structure and physicochemical properties of the tiger nut starch obtained by the wet milling method was investigated.The starch samples with different lipid contents were made by Soxhlet extraction at different time (2 h, 4 h, 8 h).By defatting, the lipid content of the tiger nut starch gradually reduced from 1.66 g/100 g to 0.794 g/100 g, 0.551 g/100 g, and 0.302 g/100 g, respectively.Results indicated that defatting did not change its aggregation behavior in the aqueous phase and the crystalline type of tiger nut starch.However, as the degree of defatting increased, both the long-range and short-range ordered structures of the starch enhanced, with the relative crystallinity increasing from 29.88% to 38.57%, and the R1 047/1 022 value increasing from 0.726 to 0.740.Defatting improved the solubility and the swelling power of tiger nut starch and shifted the gelatinization peak towards lower temperatures in the DSC thermograms.In addition, the peak, trough, and final viscosities of the starch showed an upward trend by the defatting treatment.Meanwhile, defatting increased the consistency coefficient of the tiger nut starch paste and strengthened its pseudoplastic behavior.Furthermore, defatting retarded the syneresis rate of the tiger nut starch gel.Defatting increased the hardness and cohesiveness of the gel, without significantly affecting its springiness and adhesiveness.In conclusion, defatting could be considered as an effective way to modulate the pasting and gel properties of the tiger nut starch.The present study could provide experimental evidence for further revealing the relationship between the components and properties of tiger nut starch.
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