Chestnut Starch Research Articles

The properties and molecular structures of gusiljatbam starch compared to those of acorn and chestnut starches

AbstractThe properties and molecular structures of starch from gusiljatbam (GS) (Castanopsis cuspidate), a pine nut‐type fruit with a chestnut taste, compared to starches from an acorn (AS) and a chestnut (CS) were investigated. The starches were isolated using an alkaline steeping method, and analyzed. The TAM contents of GS, AS, and CS were 44.09, 30.56, and 29.55%, respectively. The GS showed the highest water binding capacity (110.83%) and solubility at 80°C (10.00%). The initial pasting temperature of GS was the lowest, but its pasting viscosity was the highest among them. Trough, cold, and setback viscosities and particle sizes were in the following order: GS>AS>CS. The XRD patterns of GS, AS, and CS revealed B, A, and Cb type crystals, respectively. HPSEC showed the MW distribution patterns of the starches as AP, intermediate materials (IM), and AM peaks. However, the MW of AM as well as AP peak intensity and IM patterns were different. According to the branched chain length distribution of AP at DP 13–24 and DP 25–36, DPn, and DPw decreased in the following order: GS>AS>CS, but DP 6–12 and DP ≥ 37 were distributed in reverse order.

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

The structure and morphology of starch from fruits of two chestnut (Castanea sativa Mill.) varieties, Martainha and Longal, isolated by alkaline (A3S) and enzymatic (ENZ) methods were assessed. Chestnut starch granules were found to be round and oval in shape, consisting of medium/small granules, with a mean granule size ranging between 9 and 13μm. Isolated chestnut starch appeared to the naked eye as a white powder, with high values of L∗, and the Longal variety produce starches duller than Martainha. No differences between samples were observed by FTIR analysis. The X-ray patterns of isolated starches are of C-type (more specifically of Cb type) with a relative crystallinity between 31.5% and 39.8%. The 13C CP/MAS NMR spectra are similar for both varieties but different for the used isolation methods. The amorphous phase in the starch granules isolated by A3S methods was lower than that of the starch extracted by the ENZ method, making the B-type allomorph in the C-type starch granules more evident than in the A-type. Those differences in the structure of isolated starches are shown by a lower degree of damage, and a higher level of crystallinity of starches isolated by the A3S method, which means that its original structure is less affected or partially destroyed. This study would be helpful to better understand the relationships among structure and functional properties for a eventual industrial application of chestnut starches.

Evaluation of Trapa bispinosa Roxb. starch as pharmaceutical binder in solid dosage form

Objective To evaluate binding efficiency of Trapa bispinosa Roxb. starch (TBS) in diclofenac sodium tablets. Methods Diclofenac sodium tablets were prepared using wet granulation method. The starch paste in different concentrations (5%-15% w/w) was evaluated for optimized binder concentration. Preformulation study of the drug with TBS and different excipients were also analyzed using fourier transform infrared spectroscopy (FTIR) and isothermal stress testing (IST). Results Preformulation study of the drug, water chestnut starch and different excipients showed no interaction or, drug degradation in FTIR and IST, respectively. The tablets were evaluated for hardness, friability, drug content, disintegration and dissolution studies, and all the parameters were found within the official specifications. Conclusions The results reveal that this starch has potential to be used as binder at industrial scale in pharmaceutical solid dosage form development.

Effect of Added Modified Water Chestnut (Trapa bispinosa) Starch on Physical and Sensory Properties of Yeast Leavened Breads

The effects of using different concentrations of chemically and physically modified water chestnut (Trapa bispinosa) starch (WCS) on loaf weight, volume and specific volume of yeast leavened bread were studied. The highest loaf weight was obtained by the addition of native water chestnut starch at 3 % concentration, while the opposite effect was observed regarding the loaf volume and specific volume. The highest loaf volume and the specific volume was obtained on addition of WCS, pregelatinized and acetylated (pga), at 1% concentration. Maximum mean score (7.8) was obtained by native water chestnut starch at concentration of 5% and minimum mean score was obtained by pgaWCS at 1% concentration with respect to the taste of bread. Regarding the texture, the maximum mean score (7.5) was that of the bread containing 5% pga (pregelatinized and acid thinned) WCS and minimum mean score (4), that of the bread containing 5% acetylated water chestnut starch.

Drying Kinetics of Biofilms Obtained from Chestnut Starch and Carrageenan with and without Glycerol

Drying kinetics of biofilms from chestnut starch and hybrid carrageenan were experimentally determined and modelled. The biofilms were obtained by mixing the respective solutions (4.0% w/w) of both substances in the proportion 80/20 of chestnut starch/hybrid carrageenan. Glycerol (at 5.0% w/w) was added to some biofilms. Biofilms were prepared using a casting method. Drying kinetics were performed at 30, 40, and 50°C for forced air convection (1.8 ± 0.1 m/s) and 30 and 50°C for natural convection. Constant drying rate period, above critical moisture content (5.4 and 4.2 kg water/kg d.b. without and with glycerol, respectively) allowed the evaluation of the heat transfer coefficients. The water diffusion coefficients were determined in the falling rate period assuming a semi-infinite slab with variable thickness. Water sorption isotherms of biofilms at 25°C were determined and fitted with the GAB model. Mechanical properties of different biofilms showed no significant differences for Young's modulus values (44.0 ± 4.6 MPa). Nevertheless, films prepared at 30°C under natural drying showed the lowest values of tensile strength and elongation (32.2 ± 4.9 MPa and 0.85 ± 0.11%).

The Study on Gelatinization Pressure of Starch by Ultra-High Pressure Processing

To study the gelatinization pressures of different kinds of starch at atmospheric temperature, eight different starches chosen as raw materials for this paper (5%w/w, at 20°C) by different pressure were treated, then analysed the relations between pressure and starch gelatinization by X-ray diffraction. The study showed that the gelatinization pressure range of different starches respectively in this experiment was: corn starch (~450 - ~550MPa), wheat starch (~ 450 - ~500MPa), tapioca starch (>450 - ~500MPa), water chestnut starch (>500 - ~550MPa), glutinous rice starch (>500 - ~550MPa), waxy wheat starch (~500 - ~550MPa), waxy maize starch (~550 - ~650MPa), potato starch (~700 - ~750MPa).

Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods

AbstractStarches from raw Chinese chestnut (Castanea mollissima Bl.) were isolated and dried by freeze drying and oven drying methods and the physicochemical, thermal, and the pasting properties were evaluated. Results showed that the two drying methods clearly affected the properties of the Chinese chestnut starches (CCS), both in composition, physicochemical, thermal, pasting properties, and functional characteristics. Freeze dried CCS presented the higher RS content, higher thermal properties, higher pasting values, higher solubility, lower syneresis to freezing, and thawing when compared with oven dried CCS. These properties of freeze dried CCS represented a unique starch for food ingredient usage of chestnut.

Effect of sodium chloride, sucrose and chestnut starch on rheological properties of chestnut flour doughs

The influence of the addition of NaCl (0.6, 1.2, 1.8%, w/w), sucrose (0.6, 1.8, 3.4, 5.0%, w/w), chestnut starch (5.0, 10.0, 15.0%, w/w) and NaCl–sucrose mixtures (0.6–0.6, 1.8–1.8%, w/w) on the rheological properties of chestnut flour (CF) doughs were studied using a controlled-stress rheometer. Mixing and complete tests were achieved by the Mixolab® apparatus. Shear (0.01–10s−1), oscillation (1–100rads−1), temperature sweep (30–100°C) and creep-recovery (loading of 50Pa) measurements were performed. Steady-flow curves exhibited a Newtonian plateau at <0.1s−1 that was shifted to lower shear rates with the additives. Apparent viscosities were satisfactorily fitted using Cross model. Moduli values of storage and loss decreased, at constant angular frequency, with increasing additives. Gelatinization temperatures were slightly modified. Creep-recovery data, fitted using Burgers model, showed that the elasticity was low (23.0%) and doughs with chestnut starch presented the highest recoverable proportion (45.6%).

Chestnut and acorn starch properties affected by isolation methods

AbstractStarches from chestnut (Castanea sativa Mill.) and acorns (Quercus suber Lam. and Q. rotundifolia Lam.) were isolated from dried fruits using four different methods. These involved a physicochemical and/or an enzymatic treatment followed by centrifugation and sieving: (i) low shear at alkaline pH – LSA, (ii) high shear in water – HSW, (iii) enzymatic treatment at low shear – LSE, (iv) LSA and using successively three sieves – LSA3S. Raw yield, purity, colour parameters, morphology, protein, fat, ash, reducing sugars and amylose contents, damaged starch content and viscoamylographic profiles were studied in isolated starches, presenting different properties through different methods. In general, chestnut starch seems to be poorly resistant to extraction methodologies as shown by the damaged starch content and viscoamylographic properties encountered during this study. Moreover, acorn starches exhibited cross‐linked amylographic patterns. For all the tested raw materials, the LSA3S isolation method always higher yield and purity of starches. Gelatinization temperature and peak consistency were also higher than those shown by starches produced by the other methods, a less damaged structure was also evident. In conclusion, it seems that this method is the most suitable to produce starch for food ingredient usage.

POTENTIALITIES OF CHESTNUT FOR STARCH PRODUCTION

Applying one of the oldest and traditional preservation techniques, Castanea sativa Mill. Longal fruits were dried at 60°C and flour characterized for morphology of starch granules (Scanning Electron Microscopy), physicochemical properties (color, proximate analysis, sugar content, amylose and damaged starch) and viscoamylographic profiles. In what concerns chemical composition, sucrose is the most representative sugar. Amylose content was found to be 77.8% and 35.9% of the starch was damaged. Flour suspension showed high consistency and low levels of energy were needed to complete gelatinization. Starch was isolated from flour by four different methods, based on simplicity, efficiency, quickness and safety questions. All the methods involved centrifugation and sieving, but in a first step, in order to increase separation physicochemical or enzymatic treatments were applied. The four methods are identified as LSA-low shear at alkaline pH, HSW-high shear in water, LSE-low shear with enzyme (protease) treatment and LSA3S-low shear alkaline method using successively three sieves. Results showed that the different methods produced different starch properties. Damaged starch content and viscoamylographic properties results showed that chestnut starch is poorly resistant to any of the tested isolation procedures. Comparing the four starch isolation methods the LSA3S method was the most promising one considering the human food uses, since starch showed a high yield, purity and less damaged structure.

Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India

Studies on physicochemical, morphology and pasting properties of starches extracted from water chestnuts of three Lakes of Kashmir valley (Wular, Anchar and Dal Lakes) were conducted to determine their application in different food products. The water chestnut starch from Dal Lake had more oval shaped granules than water chestnut starches from the Wular and the Anchar Lakes.The unique feature of the water chestnut starches were shape of starch granules which looked like horn(s) protruding from the surface which did not appear in other starches already studied. Proximate analysis of water chestnut starches showed that average protein content were 0.4%, amylose 29.5 % and ash 0.007 on dry weight basis. Increase in water binding capacity, swelling power and solubility was found over a temperature range of 50-90ºC. Water chestnut starches showed an increase in syneresis during freeze thaw cycles and decline in paste clarity upon storage. Starch extracted from the water chestnuts of the Dal Lake showed higher water binding capacity, swelling, solubility, past clarity, freeze thaw stability, peak viscosity, final viscosity and lower protein content, amylose content, pasting temperature and gel firmness than starches extracted from water chestnuts of the Wular and the Anchar Lakes.

Influence of Heat‐Moisture Treatment and Acid Modifications on Physicochemical, Rheological, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch and its Application in Biodegradable Films

AbstractWater chestnut starch was subjected to acid modification and heat‐moisture treatment. Hydrochloric acid was used for acid modification at three different concentrations (0.25 M, 0.5 M and 1 M) for 2 h. Modifications did not alter the granule morphology. Heat‐moisture treatment (HMT) resulted in slight reduction in the granular size of the starch granules. Acid modification lowered the amylose content, swelling power, water‐ and oil‐binding capacity but improved the solubility of starch to a considerable level. Light transmittance of acid‐modified (AM) starches improved significantly. A significant reduction in peak, trough, final and setback viscosity was observed by acid‐thinning. In case of heat‐moisture treated starch the final viscosity (Fv) was found to be even higher than the peak viscosity (Pv). Native water chestnut starch exhibited a lower onset temperature (To) and peak temperature (Tp) of gelatinization than the corresponding acid‐treated starches. Starch films prepared from native starch exhibited excellent pliability, whereas those prepared from AM and HMT starches showed good tensile strength. Starch films prepared from acid‐treated starches provided better puncture and tensile strength.

Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch

The desorption isotherms of chestnut flour and chestnut starch were determined at different temperatures (20°C, 35°C, 50°C, and 65°C) using gravimetric method. Desorption isotherms of potato starch were also determined in order to establish a comparison against desorption isotherms of chestnut starch. Several saturated salt solutions were selected to generate different water activities in the range of 0.09 to 0.91. Obtained desorption isotherms were of type II, according to Brunauer’s classification. Three-parameter Brunauer–Emmett–Teller and Guggenheim–Anderson–de Boer (GAB) models satisfactorily fitted the experimental data for all systems studies, although the last one can be considered better based on obtained statistical parameters and because it is applicable in a broader water activity range. The average monolayer moisture content (kilograms per kilogram d.b.) calculated by GAB model was 0.059 ± 0.007 for chestnut flour, 0.103 ± 0.021 for chestnut starch, and 0.060 ± 0.028 for potato starch. The net isosteric sorption heat, calculated by means of Clausius–Clapeyron equation, decreased when moisture content increased. The maximum values of net isosteric sorption heat (kilojoules per mole) were approximately 27.5 for chestnut flour, 16.0 for chestnut starch, and 33.0 for potato starch in the range of temperature from 20°C to 50°C.

Crystalline, thermal and textural characteristics of starches isolated from chestnut (Castanea mollissima Bl.) seeds at different degrees of hardness

Abstract The crystalline, thermal and textural properties of chestnut starches (CSs I–V) at 0%, 25%, 50%, 75% and 100% degrees of hardening (DHs) were investigated in this work. CS I had a structure of C-type crystallinity. With the increase of DH, more B-type crystalline regions and amylose–lipid complexes were formed. The gelatinisation temperature of CS and melting temperature of amylose–lipid complexes were not significantly changed as DH increased. However, a significant (P

Physicochemical, Pasting, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch

AbstractStarch extracted from Indian water chestnut was investigated for its physicochemical characteristics. The results were compared with those obtained from two commercial starches (corn and potato). The pasting properties were tested in the Rapid Visco Analyser and thermal properties with a differential scanning calorimeter. Water chestnut starch possessed higher breakdown viscosity (BV) and setback viscosity (SV) than corn and potato starches. However, the pasting temperature of water chestnut starch was not significantly different from that of corn starch. Lower ΔHgel values were obtained for water chestnut starch than for the other two starches whereas the onset, peak and conclusion temperatures of gelatinization (To, Tp and Tc) for water chestnut starch were quite comparable with corn starch. Scanning electron micrographs showed similarity in starch granule shape between water chestnut and potato starch with corn starch showing surface wrinkles on starch granule surfaces.

Morphological, Physicochemical and Textural Properties of Starch Separated from Chinese Water Chestnut

AbstractChinese water chestnut starch (CWCS) was isolated and its composition, morphological, physicochemical and textural properties investigated. Chinese water chestnut starch granules were round, oval and polyangular in shape, with volumetric mean diameter (D50) 8.46 μm. CWCS had an A‐type crystal pattern and an apparent amylose content of 32.1%. Compared with tapioca and maize starch, CWCS exhibited moderate swelling power and turbidity and high stability against freeze‐thaw treatment. Chinese water chestnut starch showed the highest peak (7957 mPa s), breakdown (4169 mPa s) and final viscosity (4816 mPa s), intermediate setback viscosity (1028 mPa s) and pasting temperature (68.7°C), and lowest enthalpy (10.8 J/g) of gelatinization of the three starches studied. The effect of food additives (NaCl, sucrose and glycerol monostearate) and heating processes (direct heating, steam heating, microwave heating and autoclaving) on the CWCS gel was determined by a texture analyzer. The CWCS gel hardness and gumminess proportionally increased with the concentration of starch gels, ranging from 6% to 16%, but gel springiness and cohesiveness changed indistinctively. CWCS gels with added NaCl gave inconsistent results, but for the most part, they showed similar or increased gel hardness and gumminess as compared with the control. CWCS gels with added glycerol monostearate had lower gel hardness and gumminess than the control. The addition of sucrose (&lt; 15%, w/v) resulted in increased gel hardness and gumminess, but 20% sucrose decreased these features. Both microwave and steam heating on the one hand and autoclaving and directly heating on the other gave rise to similar gel hardness and gumminess, the values of the two groups being significantly different from each other.

A study on freeze–thaw characteristics and microstructure of Chinese water chestnut starch gels

The influence of the repeatedly freeze-thawed (FT) treatment on the microstructure, crystallinity, thermal properties, textural properties and resistant starch content of Chinese water chestnut starch (CWCS) gels were investigated, using scanning electron microscopy (SEM), X-ray diffractometry, differential scanning calorimetry (DSC) and textural analysis (TA). The microstructure of the native starch gel was a compact and random phase. Freeze-thawed starch gels formed a honeycomb-like network structure, that was almost broken at the 7th FT cycle. The freeze-thawed starch gels showed a typical B-type crystal structure in the X-ray diffractogram, significantly different from native starch (A-type crystal structure). The crystallinity was increased by repeating the FT cycles. The thermodynamic parameter values ( T o, T p, T c and Δ H) of the freeze-thawed starch gels were also increased with the number of freeze–thaw cycles, and the retrogradation ratio reached 30% at the 7th FT cycle. Textural properties (hardness and springiness) of freeze-thawed starch gels were significantly influenced by repeating the FT cycles. The change of hardness corresponded with micro-structural transformation. By repeated freeze-thawing, the resistance to digestive enzyme of the starch gels increased, which was due to the rapid retrogradation of leached amylose.

전분 제조방법에 따른 밤전분의 이화학적 특성

알칼리 침지법에 의하여 박피한 밤 전분과 박피하지 않은 밤 전분의 이화학적 특성, 가열 및 알칼리에 의한 호화특성을 각각 분석한 결과는 다음과 같다. 물결합력은 박피한 A전분의 경우 86.9%, 박피하지 않은 B전분은 80.66%로 박피한 A전분이 더 높은 물결합력을 나타냈다. A전분과 B전분의 팽윤력은 60℃에서 급격히 증가하기 시작하여 80℃까지 증가하다가 그 이후는 완만하게 변하였고, 용해도는 60℃에서 부터 증가하기 시작하여 온도가 상승함에 따라 점점 증가하는 특성을 보였으며, A전분이 B전분보다 팽윤력과 용해도가 더 높게 나타났다. 요오드 반응은 A전분이 B전분보다 더 높게 났다. X-선 회절도는 A전분은 CSUBb/SUB도형, B전분은 B도형으로 나타났고, 상대적 결정화도는 A전분이 36.2%, B전분은 37.0%로 B전분이 더 높게 나타났다. DSC에 의하여 측정한 호화온도 및 호화엔탈피는 A전분의 경우 66.95℃～77.5℃, 2.04 ㎈/g, B전분의 경우 67.09℃～77.5℃, 2.29 ㎈/g으로 나타났다. 6.5% 밤 전분의 아밀로그램 특성은 A전분보다 B전분이 호화개시온도가 더 높았고, peak viscosity, breakdown, setback은 A전분이 B전분보다 더 높았다. 알칼리에 의한 호화특성에서 A전분이 B전분보다 점도, gel 부피 및 광투과도가 더 높게 나타났다.

Optimization of Solid-State Enzymatic Hydrolysis of Chestnut Using Mixtures of α-Amylase and Glucoamylase

Solid-state hydrolysis of starch present in chestnut was assayed in a single step with a mixture of a thermostable alpha-amylase and glucoamylase at three temperatures: 17 and 30 degrees C, for simultaneous hydrolysis and ethanol fermentation, and 70 degrees C, the optimal temperature for these enzymes. Total hydrolysis was only reached at the highest temperature, leading to a more concentrated hydrolysate than in submerged hydrolysis. Mass transfer limitations and starch retrogradation appear as the main causes for the incomplete hydrolysis of chestnut starch in solid-state operation at 17 and 30 degrees C. Even accepting that this limitation causes a 15% reduction of the yield of the hydrolysis with respect to the submerged process or the solid process at high temperature, solid-state hydrolysis at low temperatures seems to be adequate for simultaneous solid-state hydrolysis and fermentation processes.

Enzymatic hydrolysis of chestnut purée: process optimization using mixtures of alpha-amylase and glucoamylase.

The enzymatic hydrolysis of starch present in chestnut purée was performed through a one-step treatment with a mixture of a commercial thermostable alpha-amylase (Termamyl 120 L, type S) and glucoamylase (AMG 300 L) at 70 degrees C. The effect of the enzyme concentration and the ratio of both amylases in the reaction mixture was studied by means of a factorial second-order rotatable design, which allowed conditions to be set leading to the total conversion of starch to glucose after 15 min of incubation (60 total enzymatic units g(-1) of chestnut; ratio of alpha-amylase/glucoamylase enzymatic units, 0.35:0.65). At lower enzyme concentration, the delay in the addition of the glucoamylase with regard to the addition of the alpha-amylase allowed a slightly higher hydrolysis percentage to be reached when compared to the simultaneous addition of both amylases at the same low enzyme concentration. The kinetics of liberation of glucose supports the existence of a synergistic effect between these two enzymes only in the first moments of the reaction. Finally, a sequential one-step hydrolysis was assayed, and more concentrated glucose syrups were thus obtained.