FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 57-60.

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Characteristics of Starch from Quercus fabric Hance

  

  • Received:2011-11-01 Revised:2012-11-30 Online:2013-01-15 Published:2013-01-07
  • Contact: tuzongcai zong-caiTU E-mail:tuzc_mail@yahoo.com.cn

Abstract: The structure and properties of starch extracted from Quercus fabric Hance were systematically studied using X-ray diffraction (XRD) spectroscopy, laser scattering spectroscopy, differential scanning calorimetry (DSC), spectrophotometry and texture analysis and were compared with those of corn starch. The results indicated that Quercus fabric Hance starch had quite small granules with an average size of 3.15 μm. This starch contained 18.90% of amylase and had a gelatinization temperature ranging from 72.3 to 84.7 ℃. The X-ray pattern indicated that it belonged to crystal structure type A. The solubility and swelling power were bigger than those of corn starch. Quercus fabric Hance starch paste showed low transparency, strong retrogradation, poor freeze-thaw stability, small viscosity and high enzymatic hydrolyzability. Furthermore, texture analysis indicated its high gel strength and good texture and taste.

Key words: Quercus fabric Hance, starch, property, crystal structure, texture

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