The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches

Detalhes bibliográficos
Autor(a) principal: Correia, Paula Reis
Data de Publicação: 2013
Outros Autores: Nunes, Maria Cristiana, Beirão-da-Costa, Maria 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/10400.5/9076
Resumo: A new starch was isolated from fruits of two acorn species, Quercus rotundifolia and Quercus suber by alkaline (A3S) and enzymatic (ENZ) methods and physical and functional properties were studied. The isolation method induced changes in most of those properties in the isolated starches, mainly in resistant starch content, syneresis, pasting, thermal and rheological properties. Isolated acorn starches presented high amylose content (53e59%) and resistant starch content (30.8e41.4%). Acorn starches showed limited and similar solubility values and swelling power values, showing a gradual increase from 60 C to 90 C. The pasting temperatures ranged from 67.5 to 72.0 C and pastes did not present breakdown, which is suggestive of a high paste stability of acorn starches during heating. At ambient temperature the turbidity and syneresis values were low, but when held at freezing temperatures the syneresis significantly increased. Thermal analysis revealed that the acorn starches easily undergo transition phenomena as shown by the low To and enthalpy values (4.1e4.3 J/g), these effects were more evident in starches isolated by ENZ method. Pastes are more elastic than viscous and form strong gels after cooling. Q. suber starch was shown to be more sensitive to the effect of isolation method. Generally, starch isolated by enzymatic method presented less interesting functional properties, since this isolation procedure greater affected the raw structure of starches
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spelling The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starchesacornsisolation methodstarchfunctional propertiesthermal propertiesrheological propertiesA new starch was isolated from fruits of two acorn species, Quercus rotundifolia and Quercus suber by alkaline (A3S) and enzymatic (ENZ) methods and physical and functional properties were studied. The isolation method induced changes in most of those properties in the isolated starches, mainly in resistant starch content, syneresis, pasting, thermal and rheological properties. Isolated acorn starches presented high amylose content (53e59%) and resistant starch content (30.8e41.4%). Acorn starches showed limited and similar solubility values and swelling power values, showing a gradual increase from 60 C to 90 C. The pasting temperatures ranged from 67.5 to 72.0 C and pastes did not present breakdown, which is suggestive of a high paste stability of acorn starches during heating. At ambient temperature the turbidity and syneresis values were low, but when held at freezing temperatures the syneresis significantly increased. Thermal analysis revealed that the acorn starches easily undergo transition phenomena as shown by the low To and enthalpy values (4.1e4.3 J/g), these effects were more evident in starches isolated by ENZ method. Pastes are more elastic than viscous and form strong gels after cooling. Q. suber starch was shown to be more sensitive to the effect of isolation method. Generally, starch isolated by enzymatic method presented less interesting functional properties, since this isolation procedure greater affected the raw structure of starchesElsevierRepositório da Universidade de LisboaCorreia, Paula ReisNunes, Maria CristianaBeirão-da-Costa, Maria Luísa2015-07-27T14:50:19Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/9076eng"Food Hydrocoloids". ISSN 0268-005x. 30 (2013) 448-45510.1016/j.foodhyd.2012.06.014info: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:RCAAP2023-03-06T14:39:37Zoai:www.repository.utl.pt:10400.5/9076Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:55:54.904872Repositório 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 The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
title The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
spellingShingle The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
Correia, Paula Reis
acorns
isolation method
starch
functional properties
thermal properties
rheological properties
title_short The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
title_full The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
title_fullStr The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
title_full_unstemmed The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
title_sort The effect of starch isolation method on physical and functional properties of Portuguese nut starches. 2. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
author Correia, Paula Reis
author_facet Correia, Paula Reis
Nunes, Maria Cristiana
Beirão-da-Costa, Maria Luísa
author_role author
author2 Nunes, Maria Cristiana
Beirão-da-Costa, Maria Luísa
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Correia, Paula Reis
Nunes, Maria Cristiana
Beirão-da-Costa, Maria Luísa
dc.subject.por.fl_str_mv acorns
isolation method
starch
functional properties
thermal properties
rheological properties
topic acorns
isolation method
starch
functional properties
thermal properties
rheological properties
description A new starch was isolated from fruits of two acorn species, Quercus rotundifolia and Quercus suber by alkaline (A3S) and enzymatic (ENZ) methods and physical and functional properties were studied. The isolation method induced changes in most of those properties in the isolated starches, mainly in resistant starch content, syneresis, pasting, thermal and rheological properties. Isolated acorn starches presented high amylose content (53e59%) and resistant starch content (30.8e41.4%). Acorn starches showed limited and similar solubility values and swelling power values, showing a gradual increase from 60 C to 90 C. The pasting temperatures ranged from 67.5 to 72.0 C and pastes did not present breakdown, which is suggestive of a high paste stability of acorn starches during heating. At ambient temperature the turbidity and syneresis values were low, but when held at freezing temperatures the syneresis significantly increased. Thermal analysis revealed that the acorn starches easily undergo transition phenomena as shown by the low To and enthalpy values (4.1e4.3 J/g), these effects were more evident in starches isolated by ENZ method. Pastes are more elastic than viscous and form strong gels after cooling. Q. suber starch was shown to be more sensitive to the effect of isolation method. Generally, starch isolated by enzymatic method presented less interesting functional properties, since this isolation procedure greater affected the raw structure of starches
publishDate 2013
dc.date.none.fl_str_mv 2013
2013-01-01T00:00:00Z
2015-07-27T14:50:19Z
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/10400.5/9076
url http://hdl.handle.net/10400.5/9076
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food Hydrocoloids". ISSN 0268-005x. 30 (2013) 448-455
10.1016/j.foodhyd.2012.06.014
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.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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