Morphology and structure of acorn starches isolated by enzymatic and alkaline methods
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
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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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 |
format |
article |
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 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799130916644192256 |