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

Detalhes bibliográficos
Autor(a) principal: Correia, Paula
Data de Publicação: 2012
Outros Autores: Cruz-Lopes, Luísa, 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/10400.5/4296
Resumo: Available at SciVerse ScienceDirect
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spelling Morphology and structure of chestnut starch isolated by alkali and enzymatic methodschestnutstarchisolation methodsSEMX-rayNMRFTIRAvailable at SciVerse ScienceDirectThe 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 13 mm. 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 starchesElsevierRepositório da Universidade de LisboaCorreia, PaulaCruz-Lopes, LuísaBeirão-da-Costa, Maria Luísa2012-04-26T15:05:26Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/4296eng"Food Hydrocolloids". ISSN 0268-005X. 28 (2012) 313-3190268-005Xinfo: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:RCAAP2023-03-06T14:35:18Zoai:www.repository.utl.pt:10400.5/4296Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:51:59.513704Repositório 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 chestnut starch isolated by alkali and enzymatic methods
title Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
spellingShingle Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
Correia, Paula
chestnut
starch
isolation methods
SEM
X-ray
NMR
FTIR
title_short Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
title_full Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
title_fullStr Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
title_full_unstemmed Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
title_sort Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
author Correia, Paula
author_facet Correia, Paula
Cruz-Lopes, Luísa
Beirão-da-Costa, Maria Luísa
author_role author
author2 Cruz-Lopes, Luísa
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
Cruz-Lopes, Luísa
Beirão-da-Costa, Maria Luísa
dc.subject.por.fl_str_mv chestnut
starch
isolation methods
SEM
X-ray
NMR
FTIR
topic chestnut
starch
isolation methods
SEM
X-ray
NMR
FTIR
description Available at SciVerse ScienceDirect
publishDate 2012
dc.date.none.fl_str_mv 2012-04-26T15:05:26Z
2012
2012-01-01T00:00:00Z
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/10400.5/4296
url http://hdl.handle.net/10400.5/4296
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food Hydrocolloids". ISSN 0268-005X. 28 (2012) 313-319
0268-005X
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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