CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5000-801 Vila Real, Portugal.
Carbohydr Polym. 2013 Apr 15;94(1):594-602. doi: 10.1016/j.carbpol.2012.12.060. Epub 2013 Jan 3.
Starch isolation methods can change their physico-chemical and functional characteristics hindering the establishment of a starch-food functionality relation. A simple high yield and soft isolation method was applied for chestnut (Castanea sativa Mill) starch consisting in steeping and fruit disintegration in a 25 mM sodium bisulfite solution and purification by sedimentation. Starch integrity, physico-chemical composition, morphology and functional properties were determined, being observed significant differences from previous described methods for chestnut starch isolation. The X-ray pattern was of B-type, with a degree of crystallinity ranging from 51% to 9%, dependent on the starch moisture content. The onset, peak, and conclusion gelatinization temperatures were 57.1°C, 61.9°C and 67.9°C, respectively. Total amylose content was 26.6%, and there was not found any evidence for lipid complexed amylose. Swelling power at 90°C was 19 g/g starch, and the amount of leached amylose was 78% of the total amylose content. Native chestnut starch presents a type B pasting profile similar to corn starch but with a lower gelatinization (56.1°C) and peak viscosity (79.5°C) temperatures, making native chestnut starch a potential technological alternative to corn starch, especially in application where lower processing temperatures are needed.
淀粉分离方法会改变其物理化学和功能特性，从而阻碍淀粉-食品功能关系的确立。本研究采用一种简单、产率高、温和的分离方法，对板栗（Castanea sativa Mill）淀粉进行分离，该方法包括在 25mM 亚硫酸氢钠溶液中浸泡和果实破碎，然后通过沉淀进行纯化。对淀粉的完整性、物理化学组成、形态和功能特性进行了测定，结果与之前描述的板栗淀粉分离方法有显著差异。X 射线图谱为 B 型，结晶度范围为 51%至 9%，取决于淀粉的水分含量。起始、峰值和结束糊化温度分别为 57.1°C、61.9°C 和 67.9°C。总直链淀粉含量为 26.6%，没有发现与脂质结合的直链淀粉的证据。在 90°C 时的膨胀力为 19g/g 淀粉，溶出的直链淀粉量为总直链淀粉含量的 78%。天然板栗淀粉呈现出类似于玉米淀粉的 B 型糊化特性，但糊化（56.1°C）和峰值黏度（79.5°C）温度较低，使天然板栗淀粉成为玉米淀粉的潜在技术替代品，特别是在需要较低加工温度的应用中。
