Physicochemical and Structural Properties of Starch Isolated from Fresh and Dried Chestnuts and Chestnut Flour
María Dolores Torres1, Ramón Moreira1*, Francisco Chenlo1, Marie Helene Morel2 and Cécile Barron2
1Department of Chemical Engineering, University of Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, ES-15782 Santiago de Compostela, Spain
2Laboratory of Cereal Technology and Agropolymers, ENSAM–INRA, 2 place Viala, FR-34060 Montpellier Cedex 1, France
Article history:
Received July 8, 2013
Accepted December 12, 2013
Key words:
gluten-free diet, optical microscopy, particle size, amylose, damaged starch
Summary:
Particle size distribution, colour, morphology and chemical composition of chestnut (Castanea sativa Mill.) starches isolated from fresh chestnut fruits (S1), semi-dried chestnut fruits at room temperature (S2) and commercial chestnut flour (S3) were determined using several experimental techniques. All starches had a bimodal particle size distribution, particularly S1 showed two types of starch granules – small (1.5 μm diameter) and large granules (10.5 μm). Starch granule sizes depended on the moisture content of the samples, decreasing slightly in the following order S1>S2>S3; however, no significant differences were observed in the morphological analysis. Most of the granules exhibited round or oval shapes, and exceptionally, some of them featured trefoil shape, which is not usually found in other starches. Colour results indicated that S3 samples had the darkest colour, followed by S2 and S1. Tested chestnut starches showed significant differences in total starch content, with starch isolation being more selective in dried samples. All samples showed low damaged starch (<2.91 %) and intermediate amylose (from 17.0 to 25.8 %) content on dry mass basis. The lowest amount of amylose was obtained in S1, even though it was within the range of common commercial starches.
*Corresponding author:
+34 881 816 759
+34 981 528 050