Morphology and structure of acorn starches isolated by enzymatic and alkaline methods

Detalhes bibliográficos
Autor(a) principal: Correia, Paula
Data de Publicação: 2021
Outros Autores: Cruz-Lopes, Luísa, Beirão-da-Costa, Luísa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.19/6694
Resumo: Morphology and structure of starch from fruits of two acorns species, Quercus rotundifolia Lam. (QR) and Quercus suber Lam. (QS), isolated by enzymatic (ENZ) and alkaline (A3S) methods were studied. Acorn starches granules presented a round and oval shape, consisting of medium/small granules, with a mean granule size ranging between 9 and 13 μm. Isolated acorn starches appear as light grayish-brown in naked eye, with high values of L* for starches isolated by the ENZ method, and QR starches were duller than QS. No diferences were observed for all the samples in FTIR spectra results. Acorn starches showed a C-type pattern, with a relative crystallinity between 43.1 and 46.6%. The 13C CP/MAS NMR spectra are diferent for the used isolation methods but are similar for both acorn species. However, acorn- isolated starches presented a predominant A-type allomorph packing type, and the A3S starches showed a higher degree of crystalline material. Those diferences in the structure of acorn starches would be helpful to better understand the relationships among structure and functional properties for a possible potential industrial application of chestnut starches.
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spelling Morphology and structure of acorn starches isolated by enzymatic and alkaline methodsacorn starchmorphologyX-ray difractionFTIRNMRMorphology and structure of starch from fruits of two acorns species, Quercus rotundifolia Lam. (QR) and Quercus suber Lam. (QS), isolated by enzymatic (ENZ) and alkaline (A3S) methods were studied. Acorn starches granules presented a round and oval shape, consisting of medium/small granules, with a mean granule size ranging between 9 and 13 μm. Isolated acorn starches appear as light grayish-brown in naked eye, with high values of L* for starches isolated by the ENZ method, and QR starches were duller than QS. No diferences were observed for all the samples in FTIR spectra results. Acorn starches showed a C-type pattern, with a relative crystallinity between 43.1 and 46.6%. The 13C CP/MAS NMR spectra are diferent for the used isolation methods but are similar for both acorn species. However, acorn- isolated starches presented a predominant A-type allomorph packing type, and the A3S starches showed a higher degree of crystalline material. Those diferences in the structure of acorn starches would be helpful to better understand the relationships among structure and functional properties for a possible potential industrial application of chestnut starches.Repositório Científico do Instituto Politécnico de ViseuCorreia, PaulaCruz-Lopes, LuísaBeirão-da-Costa, Luísa2021-03-11T09:25:02Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/6694eng10.1515/opag-2021-0214info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:28:54Zoai:repositorio.ipv.pt:10400.19/6694Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:44:33.581567Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Morphology and structure of acorn starches isolated by enzymatic and alkaline methods
title Morphology and structure of acorn starches isolated by enzymatic and alkaline methods
spellingShingle Morphology and structure of acorn starches isolated by enzymatic and alkaline methods
Correia, Paula
acorn starch
morphology
X-ray difraction
FTIR
NMR
title_short Morphology and structure of acorn starches isolated by enzymatic and alkaline methods
title_full Morphology and structure of acorn starches isolated by enzymatic and alkaline methods
title_fullStr Morphology and structure of acorn starches isolated by enzymatic and alkaline methods
title_full_unstemmed Morphology and structure of acorn starches isolated by enzymatic and alkaline methods
title_sort Morphology and structure of acorn starches isolated by enzymatic and alkaline methods
author Correia, Paula
author_facet Correia, Paula
Cruz-Lopes, Luísa
Beirão-da-Costa, Luísa
author_role author
author2 Cruz-Lopes, Luísa
Beirão-da-Costa, Luísa
author2_role author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Correia, Paula
Cruz-Lopes, Luísa
Beirão-da-Costa, Luísa
dc.subject.por.fl_str_mv acorn starch
morphology
X-ray difraction
FTIR
NMR
topic acorn starch
morphology
X-ray difraction
FTIR
NMR
description Morphology and structure of starch from fruits of two acorns species, Quercus rotundifolia Lam. (QR) and Quercus suber Lam. (QS), isolated by enzymatic (ENZ) and alkaline (A3S) methods were studied. Acorn starches granules presented a round and oval shape, consisting of medium/small granules, with a mean granule size ranging between 9 and 13 μm. Isolated acorn starches appear as light grayish-brown in naked eye, with high values of L* for starches isolated by the ENZ method, and QR starches were duller than QS. No diferences were observed for all the samples in FTIR spectra results. Acorn starches showed a C-type pattern, with a relative crystallinity between 43.1 and 46.6%. The 13C CP/MAS NMR spectra are diferent for the used isolation methods but are similar for both acorn species. However, acorn- isolated starches presented a predominant A-type allomorph packing type, and the A3S starches showed a higher degree of crystalline material. Those diferences in the structure of acorn starches would be helpful to better understand the relationships among structure and functional properties for a possible potential industrial application of chestnut starches.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-11T09:25:02Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/6694
url http://hdl.handle.net/10400.19/6694
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1515/opag-2021-0214
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instacron:RCAAP
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