title: Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill).
abstract: Starch isolation methods can change their physico-chemical and functional characteristics hindering the establishment of a starch-food functionality relation. A simple high yield and soft isolation method was applied for chestnut (Castanea sativa Mill) starch consisting in steeping and fruit disintegration in a 25 mM sodium bisulfite solution and purification by sedimentation. Starch integrity, physico-chemical composition, morphology and functional properties were determined, being observed significant differences from previous described methods for chestnut starch isolation. The X-ray pattern was of B-type, with a degree of crystallinity ranging from 51% to 9%, dependent on the starch moisture content. The onset, peak, and conclusion gelatinization temperatures were 57.1°C, 61.9°C and 67.9°C, respectively. Total amylose content was 26.6%, and there was not found any evidence for lipid complexed amylose. Swelling power at 90°C was 19 g/g starch, and the amount of leached amylose was 78% of the total amylose content. Native chestnut starch presents a type B pasting profile similar to corn starch but with a lower gelatinization (56.1°C) and peak viscosity (79.5°C) temperatures, making native chestnut starch a potential technological alternative to corn starch, especially in application where lower processing temperatures are needed.
authors.affiliation: CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5000-801 Vila Real, Portugal.
authors.forename: Bruno R
authors.initials: BR
authors.lastname: Cruz
authors.forename: Ana S
authors.initials: AS
authors.lastname: Abraão
authors.forename: André M
authors.initials: AM
authors.lastname: Lemos
authors.forename: Fernando M
authors.initials: FM
authors.lastname: Nunes
mesh_terms: D000042:Absorption; D000688:Amylose / Q000737:chemistry; D003460:Crystallization; D029962:Fagaceae / Q000737:chemistry* / Q000648:ultrastructure; D008855:Microscopy, Electron, Scanning; D012639:Seeds / Q000737:chemistry* / Q000648:ultrastructure; D012995:Solubility; D013045:Species Specificity; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification / Q000648:ultrastructure; D014783:Viscosity
chemical_list: D013213:Starch; D000688:Amylose