Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure
Abstract
:1. Introduction
2. Results and Discussion
2.1. Granular Morphology
2.2. Granular Distribution and Particle Size
2.3. Amylose and Amylopectin
2.4. Damaged Starch
2.5. Fourier Transform Infrared Spectroscopy
2.6. X-ray Diffraction
2.7. Solubility and Swelling Power
2.8. Differential Scanning Calorimetry
2.9. In Vitro Digestibility
2.10. Steady Flow Behavior
2.11. Dynamic Oscillation
3. Conclusions
4. Materials and Methods
4.1. Acorn Sampling and Commercial Corn Starch
4.2. Acorn Starch Extraction
4.3. Structural Characterization
4.3.1. Scanning Electron Microscopy
4.3.2. Particle Size
4.3.3. Damaged Starch, Amylose, and Amylopectin
4.3.4. Fourier Transform Infrared Spectroscopy
4.3.5. X-ray Diffraction
4.4. Property Characterization
4.4.1. Solubility and Swelling Power
4.4.2. Differential Scanning Calorimetry
4.4.3. In Vitro Digestibility
4.4.4. Steady Flow Behavior
4.4.5. Dynamic Oscillation
4.5. Statistical Analysis
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameter | Commercial | P0.1/t20 | P460/t20 | R0.1/t17.4 | R333/t17.4 |
---|---|---|---|---|---|
<5 μm (%) | 6.4 ± 0.0 b | 9.3 ± 0.0 e | 6.2 ± 0.0 a | 8.2 ± 0.0 c | 9.0 ± 0.0 d |
5–10 μm (%) | 12.4 ± 0.0 a | 24.5 ± 0.1 d | 17.1 ± 0.1 b | 23.8 ± 0.0 c | 26.1 ± 0.1 e |
10–25 μm (%) | 79.1 ± 0.0 e | 44.0 ± 0.1 d | 37.1 ± 0.2 a | 37.9 ± 0.0 b | 39.0 ± 0.1 c |
>25 μm (%) | 2.1 ± 0.0 a | 22.2 ± 0.2 b | 39.6 ± 0.3 e | 30.1 ± 0.1 d | 25.9 ± 0.3 c |
Span (μm) | 0.9 ± 0.0 a | 3.7 ± 0.1 b | 13.0 ± 0.4 e | 7.2 ± 0.1 d | 6.3 ± 0.2 c |
UD (unitless) | 0.3 ± 0.0 a | 1.4 ± 0.1 b | 3.4 ± 0.1 e | 2.4 ± 0.1 d | 2.0 ± 0.0 c |
D3,2 (μm) | 8.7 ± 0.0 c | 8.2 ± 0.0 a | 11.3 ± 0.1 e | 9.1 ± 0.0 d | 8.6 ± 0.0 b |
D4,3 (μm) | 14.0 ± 0.0 a | 26.8 ± 0.8 b | 73.3 ± 2.6 e | 42.3 ± 1.2 d | 34.6 ± 0.7 c |
D10 (μm) | 8.1 ± 0.0 e | 5.2 ± 0.0 a | 6.4 ± 0.0 d | 5.5 ± 0.0 c | 5.3 ± 0.0 b |
D50 (μm) | 14.0 ± 0.1 b | 13.3 ± 0.1 a | 18.5 ± 0.1 d | 14.2 ± 0.0 c | 13.2 ± 0.1 a |
D90 (μm) | 20.9 ± 0.0 a | 53.8 ± 1.1 b | 246.8 ± 9.0 e | 107.3 ± 1.3 d | 87.9 ± 3.1 c |
SSA (m2/kg) | 687.2 ± 0.2 c | 731.4 ± 1.6 e | 533.3 ± 2.2 a | 661.2 ± 0.6 b | 695.7 ± 2.4 d |
Parameter | Commercial | P0.1/t20 | P460/t20 | R0.1/t17.4 | R333/t17.4 |
---|---|---|---|---|---|
Moisture (%) | 9.6 ± 0.0 a | 13.1 ± 0.3 c | 11.5 ± 0.2 b | 13.9 ± 0.1 d | 16.5 ± 0.2 e |
Total solids (%) | 90.4 ± 0.0 e | 86.9 ± 0.3 c | 88.5 ± 0.2 d | 86.1 ± 0.1 b | 83.5 ± 0.2 a |
Damaged starch (%) | 1.01 ± 0.03 b | 0.56 ± 0.01 a | 3.83 ± 0.07 c | 0.57 ± 0.01 a | 1.09 ± 0.08 b |
Amylose (%) | 51.1 ± 0.1 a | 53.2 ± 0.5 b | 67.7 ± 0.0 e | 58.2 ± 0.1 c | 66.0 ± 0.0 d |
Amylopectin (%) | 45.0 ± 0.1 e | 27.6 ± 0.5 d | 19.8 ± 0.0 b | 26.1 ± 0.1 c | 15.0 ± 0.0 a |
Amylose/Amylopectin (unitless) | 1.14 ± 0.00 a | 1.93 ± 0.05 b | 3.41 ± 0.00 d | 2.23 ± 0.01 c | 4.40 ± 0.00 e |
Parameter | T (°C) | Commercial | P0.1/t20 | P460/t20 | R0.1/t17.4 | R333/t17.4 |
---|---|---|---|---|---|---|
Solubility (%) | 50 | n.d. | n.d. | n.d. | n.d. | n.d. |
60 | 0.83 ± 0.07 aA | 2.36 ± 0.18 aC | 1.60 ± 0.10 aB | 1.46 ± 0.19 aB | 1.82 ± 0.18 aBC | |
70 | 4.71 ± 0.33 bA | 8.97 ± 0.62 bC | 6.22 ± 0.35 bB | 4.52 ± 0.13 bA | 5.07 ± 0.16 bAB | |
80 | 7.58 ± 0.51 cA | 11.79 ± 0.06 cD | 10.33 ± 0.24 cC | 8.79 ± 0.12 cB | 7.71 ± 0.02 cA | |
90 | 19.09 ± 0.08 dC | 16.16 ± 0.21 dA | 16.18 ± 0.26 dA | 17.74 ± 0.36 dB | 16.53 ± 0.40 dA | |
100 | 22.88 ± 0.12 eE | 17.82 ± 0.16 eB | 16.66 ± 0.09 eA | 19.71 ± 0.14 eD | 18.74 ± 0.36 eC | |
Swelling power (g/g) | 50 | n.d. | n.d. | n.d. | n.d. | n.d. |
60 | 2.73 ± 0.11 aA | 6.40 ± 0.10 aB | 6.15 ± 0.02 aB | 6.53 ± 0.09 aB | 6.52 ± 0.37 aB | |
70 | 8.73 ± 0.04 bA | 10.10 ± 0.02 bB | 9.05 ± 0.02 bA | 8.64 ± 0.21 bA | 8.82 ± 0.11 bA | |
80 | 8.82 ± 0.05 bA | 12.20 ± 0.09 cC | 10.20 ± 0.34 cB | 9.99 ± 0.31 bB | 10.19 ± 0.37 cB | |
90 | 15.68 ± 0.07 cB | 15.71 ± 0.17 dB | 13.31 ± 0.04 dA | 15.39 ± 0.49 cB | 15.79 ± 0.23 dB | |
100 | 19.03 ± 0.42 cC | 16.83 ± 0.03 eB | 14.28 ± 0.26 eA | 16.75 ± 0.60 cB | 14.07 ± 0.17 eA |
Starch Content | Commercial | P0.1/t20 | P460/t20 | R0.1/t17.4 | R333/t17.4 |
---|---|---|---|---|---|
RDS (g/100g SM) | 16.6 ± 0.4 c | 7.9 ± 0.5 a | 21.8 ± 0.5 d | 12.3 ± 0.8 b | 13.0 ± 1.0 b |
SDS (g/100g SM) | 46.3 ± 1.9 d | 18.2 ± 0.4 a | 27.7 ± 1.6 b | 38.1 ± 1.9 c | 20.4 ± 1.9 a |
TDS (g/100g SM) | 86.9 ± 0.4 d | 40.3 ± 2.9 a | 65.9 ± 3.5 c | 50.4 ± 1.2 b | 49.4 ± 2.4 ab |
RS (g/100g SM) | 9.2 ± 0.3 a | 40.5 ± 1.4 d | 21.6 ± 0.2 b | 33.9 ± 0.1 c | 31.6 ± 1.2 c |
TS (g/100g SM) | 96.1 ± 0.6 b | 80.8 ± 4.3 a | 87.5 ± 3.7 ab | 84.3 ± 1.1 a | 81.0 ± 1.2 a |
Parameter | Commercial | P0.1/t20 | P460/t20 | R0.1/t17.4 | R333/t17.4 |
---|---|---|---|---|---|
σ | |||||
K (Pa.sn) | 0.020 ± 0.000 a | 0.035 ± 0.001 b | 0.020 ± 0.000 a | 0.036 ± 0.004 b | 0.031 ± 0.001 b |
n (unitless) | 0.859 ± 0.001 b | 0.782 ± 0.003 a | 0.859 ± 0.001 b | 0.780 ± 0.023 a | 0.778 ± 0.027 a |
η* | |||||
H (unitless) | −0.957 ± 0.004 a | −0.927 ± 0.005 b | −0.906 ± 0.007 c | −0.909 ± 0.008 c | −0.895 ± 0.004 c |
G* (Pa) | 53.5 ± 2.6 a | 53.9 ± 5.6 a | 60.5 ± 2.3 a | 58.2 ± 5.7 a | 63.0 ± 11.8 a |
G* | |||||
n* (unitless) | 0.033 ± 0.002 a | 0.071 ± 0.001 b | 0.087 ± 0.001 c | 0.091 ± 0.000 c | 0.098 ± 0.001 d |
K* (Pa.sn) | 328.5 ± 9.7 a | 360.7 ± 4.6 ab | 373.7 ± 1.9 b | 411.3 ± 9.6 c | 467.2 ± 11.3 d |
G′ | |||||
n′ (unitless) | 0.033 ± 0.001 a | 0.071 ± 0.001 b | 0.086 ± 0.001 c | 0.091 ± 0.000 d | 0.098 ± 0.001 e |
K′ (Pa.sn) | 327.4 ± 9.7 a | 358.0 ± 4.7 ab | 390.7 ± 6.3 bc | 407.7 ± 9.2 c | 462.0 ± 12.0 d |
G″ | |||||
n″ (unitless) | 0.096 ± 0.002 a | 0.086 ± 0.008 a | 0.126 ± 0.005 b | 0.097 ± 0.003 a | 0.114 ± 0.001 b |
K″ (Pa.sn) | 23.0 ± 1.5 a | 42.2 ± 1.3 b | 52.5 ± 2.1 c | 47.3 ± 4.4 ab | 61.1 ± 3.1 d |
Quercus spp. | Pressure (MPa) | Time (min) | Nomenclature |
---|---|---|---|
Q. pyrenaica | 460 | 20.0 | P460/t20 |
Q. robur | 333 | 17.4 | R333/t17.4 |
Q. pyrenaica | 0.1 | 20.0 | P0.1/t20 |
Q. robur | 0.1 | 17.4 | R0.1/t17.4 |
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Castro, L.M.G.; Caço, A.I.; Pereira, C.F.; Sousa, S.C.; Brassesco, M.E.; Machado, M.; Ramos, Ó.L.; Alexandre, E.M.C.; Saraiva, J.A.; Pintado, M. Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure. Gels 2023, 9, 757. https://doi.org/10.3390/gels9090757
Castro LMG, Caço AI, Pereira CF, Sousa SC, Brassesco ME, Machado M, Ramos ÓL, Alexandre EMC, Saraiva JA, Pintado M. Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure. Gels. 2023; 9(9):757. https://doi.org/10.3390/gels9090757
Chicago/Turabian StyleCastro, Luís M. G., Ana I. Caço, Carla F. Pereira, Sérgio C. Sousa, María E. Brassesco, Manuela Machado, Óscar L. Ramos, Elisabete M. C. Alexandre, Jorge A. Saraiva, and Manuela Pintado. 2023. "Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure" Gels 9, no. 9: 757. https://doi.org/10.3390/gels9090757