Morphology and structure of chestnut starch isolated by alkali and enzymatic methods

Correia, Paula; Cruz‐Lopes, Luísa; Beirão-da-Costa, Luísa

doi:10.1016/j.foodhyd.2011.12.013

Cited by 93 publications

(42 citation statements)

References 39 publications

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“…Onset gelatinization temperature ( C) accordance with earlier reports for starch granules isolated from chestnuts (Correia, Cruz-Lopes, & Beirão-da-Costa, 2012;Hu et al, 2014). The smaller-sized granules were about 80% of the total volume of particles.…”

Section: Samplesupporting

confidence: 86%

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Ahmed

Ahmadvand

2015

Food Hydrocolloids

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Section: Samplesupporting

confidence: 86%

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Ahmed

Ahmadvand

2015

Food Hydrocolloids

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“…This suggests that the internal crystalline structure of the starch was destroyed, which could be due to the retrogradation at low temperature. These observations are consistent with other reports (Correia, Cruz Loppesb, & Beirão‐da‐Costac, ). The crystalline polymorph of the chestnut starch varied with water content.…”

Section: Resultssupporting

confidence: 93%

Structural and physicochemical properties of resistant starch from Chinese chestnut (Castanea mollissima ) prepared by autoclaving treatment and pullulanase hydrolysis

Yao

Wang

2017

J Food Process Preserv

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The purpose of this study was to evaluate the properties of resistant starch (RS) from Chinese chestnut (Castanea mollissima), which was prepared by autoclaving treatment and pullulanase hydrolysis. Scanning electron microscopy (SEM) revealed that the chestnut resistant starch (CRS) granules had a cohesive structure, an irregular shape, and diameters ranging from 6.0 to 7.2 µm. The enzymatic and retrogradation processes increased the yield of RS, and also decreased its swelling power, water solubility, and viscosity. An increase in transparency was also observed. The percent syneresis of the two starches increased steadily over time. X‐ray diffraction (XRD) analyses revealed that autoclaving and pullulanase hydrolysis converted C‐type native starch into a B‐type pattern and increased the crystallinity. In addition, differential scanning calorimetry (DSC) results indicated a reduction in gelatinization temperature and enthalpy compared with native starch. The thermal properties of RS increased due to the retrogradation and recrystallization (p < .05). Practical applications Chinese chestnut (Castanea mollissima) is an important nut crop with high nutrition and planted in China widely. High water content in fresh chestnut leads to mildew attack easily, which will affect the chestnut market value and trade business. Therefore, it has great significance and practical demand to develop the deep processing technology and diversify its products. The resistant starch has been implemented as an ingredient for its resistant digestion properties for making flour food and functional food. However, the research and application of resistant starch from Chinese chestnut (Castanea mollissima) has been rarely seen. This study investigated the structural and physicochemical properties of chestnut resistant starch and provided a reference for the application of chestnut resistant starch in the food processing industries. For example, an increase in transparency and syneresis suggested chestnut resistant starch could be potentially used as a functional ingredient in jelly, beverages, and other food products, but not be possible for use in the frozen food industry.

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“…The peak at wavenumber 3420 cm −1 of starch demonstrated that more intramolecular OH groups exist in starch samples . The peak at 2932 cm −1 was attributed to the CH asymmetric stretching vibration associated with the ring methane hydrogen atoms of C6, indicating the presence of a double helix . The absorptions at about 1653 cm −1 may be attributed to H 2 O bending vibration of starch.…”

Section: Resultsmentioning

confidence: 96%

Comparison of starches from five plants of Sect. Stenophora Uline and Sect. Lasiophyton Uline of Dioscorea grown in China

et al. 2014

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Morphology and structure of chestnut starch isolated by alkali and enzymatic methods

Cited by 93 publications

References 39 publications

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Structural and physicochemical properties of resistant starch from Chinese chestnut (Castanea mollissima ) prepared by autoclaving treatment and pullulanase hydrolysis

Comparison of starches from five plants of Sect. Stenophora Uline and Sect. Lasiophyton Uline of Dioscorea grown in China

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