![]() There are seven genera and 900 species within the Fagaceae throughout the world, including Fagus, Castanea, Castanopsis, Lithocarpus, Trigonobalanus, Quercus, and Cyclobalanopsis. The endogenous protein, fat, and β-glucan played key roles in reducing the digestibility of acorn starch relative to other compounds, which was dictated by the ability for these compounds to form complexes with starch and inhibit hydrolysis.Īcorn is a general name for the fruit of the Fagaceae family of oak trees and their close relatives, which are widely distributed throughout the northern hemisphere. The aggregation between starch granules, and the interactions between starch granules and both proteins and lipids, reduced significantly after degreasing and deproteinization treatments. After the above treatments, the conclusion temperature of acorn flour decreased and had a significant positive correlation with the decrease in the crystallinity. The crystal structure remained as C-type but the relative crystallinity of acorn flour decreased from 26.55% to 25.13%, 25.86% and 26.29% after the treatments of degreasing, deproteinization, and the removal of β-glucan, respectively. ![]() ![]() The average polymerization degree of acorn starch was 27.3, and the apparent amylose content was 31.4%. The present study investigated the multi-scale structure of starch derived from acorn kernels and the effects of the non-starch nutrients on the physicochemical properties and in vitro digestibility of starch. ![]()
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