Zarroug Youkabed, Boulares Mouna, Sfayhi Dorra, Slimi Bechir, Stiti Bouthaina, Zaieni Kamel, Nefissi Sirine, Kharrat Mohamed
Field Crops Laboratory (LR20INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 2049, Tunisia.
Research Unit: Bio-Preservation and Valorization of Agricultural Products (UR13-AGR 02), Higher Institute of Food Industries (ESIAT), University of Carthage, Tunis 1003, Tunisia.
Polymers (Basel). 2022 Jan 29;14(3):556. doi: 10.3390/polym14030556.
The aim of the present study was to extract starch from acorn ( L.) fruits using water and alkaline methods. Structural and functional properties of extracted starches were investigated and compared to those of corn and modified starches in order to determine their innovative potential application in food industry. The yield of extraction using the two methods was about 48.32% and 48.1%. The isolated starches showed low moisture, fat and protein contents, revealing high purity and quality. Additionally, the starch extracted using the alkaline method (AAS) showed higher lightness (60.41) when compared to starch isolated using hot water (WAS). However, the lightest white color was found for studied commercial starches. Moreover, AAS starch exhibited the highest swelling power, solubility and water absorption, followed by WAS and commercial starches. Results showed that extracted acorn starches were characterized by greater enthalpy and gelatinization temperatures. Similar observations were noted using FT-IR spectra analysis for all analyzed starches. In addition, granule starches observed using scanning electron microscopy were found to be spherical and ovoid. However, from the analysis by X-ray diffraction, a crystalline pattern of C-type was found for acorn starches, while commercial starches presented an A-type pattern. As an innovative food application, these underexploited acorn starches were valued and served to produce new custards with improved functional properties and better microstructure when compared to commercial custard.
本研究的目的是采用水法和碱法从橡子果实中提取淀粉。对提取淀粉的结构和功能特性进行了研究，并与玉米淀粉和变性淀粉进行比较，以确定其在食品工业中的创新潜在应用。两种方法的提取率分别约为48.32%和48.1%。分离出的淀粉显示出低水分、低脂肪和低蛋白质含量，表明其纯度和品质较高。此外，与热水提取的淀粉（WAS）相比，碱法提取的淀粉（AAS）亮度更高（60.41）。然而，所研究的商业淀粉颜色最浅。此外，AAS淀粉的溶胀力、溶解度和吸水性最高，其次是WAS淀粉和商业淀粉。结果表明，提取的橡子淀粉具有更高的焓值和糊化温度。对所有分析淀粉进行傅里叶变换红外光谱分析时也有类似的观察结果。此外，通过扫描电子显微镜观察发现颗粒淀粉呈球形和卵形。然而，通过X射线衍射分析发现，橡子淀粉呈现C型结晶模式，而商业淀粉呈现A型模式。作为一种创新的食品应用，这些未被充分利用的橡子淀粉具有价值，与商业蛋奶冻相比，用其制作的新型蛋奶冻具有更好的功能特性和微观结构。
