Isolation and Physicochemical Properties of Hardleaf Oatchestnut (Castanopsis sclerophylla) Starch

Abstract:

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Starch from hardleaf oatchestnut was isolated, and its chemical composition and physicochemical properties were determined and compared with those of corn or potato starch. The yield and purity of the starch were 386.5 g kg-1 and 912.6g kg-1, respectively, and the starch granules were in spherical and irregular shape ranging from 8μm to 18μm in diameter. It contained 275.4 g kg-1 amylose and had relatively low gelatinization temperature with 60.38°C, and moderate solubility as well as swelling power. The starch gel showed weak freeze-thaw stability with high syneresis of 20.5%, and high viscosity (667BU), hardness (75.06g) and gumminess (30.68g), therefore, making it potentially useful as thickening agent in sweets processing, baking industry and seasoning, but was not appropriate in frozen foods.

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Periodical:

Edited by:

Robert Zhu

Pages:

360-368

DOI:

10.4028/www.scientific.net/AMM.140.360

Citation:

X. Q. Huang et al., "Isolation and Physicochemical Properties of Hardleaf Oatchestnut (Castanopsis sclerophylla) Starch", Applied Mechanics and Materials, Vol. 140, pp. 360-368, 2012

Online since:

November 2011

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$35.00

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