Physicochemical and Structural Properties of Starch Isolated from Fresh and Dried Chestnuts and Chestnut Flour
2014
Dolores Torres, Maria | Moreira, Ramon | Chenlo, Francisco | Morel, Marie Helene | Barron, Cecile | Dept Chem Engn ; Universidade de Santiago de Compostela [España] = University of Santiago de Compostela [Spain] = Université de Saint-Jacques-de-Compostelle [Espagne] (USC) | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Ministry of Science and Innovation, Spain; FEDER [CTQ 2010-2013/PPQ]; Ministry of Education, Spain [AP 2007-04397]
Particle size distribution, colour, morphology and chemical composition of chestnut (Castanea sativa Mill.) starches isolated from fresh chestnut fruits (Si), semi-dried chestnut fruits at room temperature (S2) and commercial chestnut flour (S3) were determined using several experimental techniques. All starches had a bimodal particle size distribution, particularly Si showed two types of starch granules - small (1.5 mu m diameter) and large granules (10.5 mu m). Starch granule sizes depended on the moisture content of the samples, decreasing slightly in the following order S1>S2>S3; however, no significant differences were observed in the morphological analysis. Most of the granules exhibited round or oval shapes, and exceptionally, some of them featured trefoil shape, which is not usually found in other starches. Colour results indicated that S3 samples had the darkest colour, followed by S2 and Si. Tested chestnut starches showed significant differences in total starch content, with starch isolation being more selective in dried samples. All samples showed low damaged starch (<2.91 %) and intermediate amylose (from 17.0 to 25.8 %) content on dry mass basis. The lowest amount of amylose was obtained in Si, even though it was within the range of common commercial starches.
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