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Effects of amylose content on the physicochemical properties of Chinese chestnut starch
Author(s) -
Yu Shifeng,
Liu Jinling,
Yang Yang,
Ren Jian,
Zheng Xiqun,
Kopparapu Narasimha Kumar
Publication year - 2016
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201500177
Subject(s) - amylose , chewiness , starch , retrogradation (starch) , food science , swelling , chemistry , polysaccharide , turbidity , materials science , composite material , biochemistry , biology , ecology
In the present study, four varieties of Chinese chestnut starch with amylose content from 28.92 to 35.10%, were compared in composition, morphology, turbidity, swelling power, thermal properties, texture and retrogradation properties. The relationship between amylose content and physicochemical properties of Chinese chestnut starch was evaluated by using Pearson correlation. Protein, ash and moisture contents of Chinese chestnut starch ranged from 0.10 to 0.14%, 0.04 to 0.06% and 6.79 to 7.28 %, respectively. Chinese chestnut starch granules exhibited a shape of round or oval, croissant‐like, irregular to triangular, and smooth surfaces with no pores. Turbidity, gel hardness and chewiness, retrogradation degree of Chinese chestnut starch showed a positive relation to amylose content, while swelling power, thermal enthalpy and cohesiveness shown a negative relation to it. In addition, textural properties of springiness, onset temperature, peak temperature of retrograded Chinese chestnut starch were not obviously related to amylose content. These findings are very helpful for producing high quality chestnut starch‐based products by controlling its amylose content.