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Physicochemical and retrogradation properties of modified chestnut starches

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Abstract

Physicochemical properties of acetylated (AC), cross-linked (CL), and hydroxypropylated (HP) chestnut starches were investigated. Modified chestnut starch showed low RS and amylose contents. AC revealed the highest solubility and HP showed the highest swelling power at 60 °C. CL showed the lowest solubility and swelling power at both 60 and 90 °C. AC and HP showed a lower pasting temperature and higher peak viscosity than native chestnut starch (NC). Modified chestnut starch formed gels at higher solid content than NC. CL had the lowest freeze–thaw stability, and AC and HP showed the strongest tolerance to freeze–thaw cycles. Amylopectin melting enthalpy of NC dramatically increased over the first 2 days and continued increasing gradually until day 24. On the other hand, all the modified chestnut starches showed a slight increase in amylopectin melting enthalpy, indicating retarded retrogradation. CL showed the lowest degree of retrogradation, followed by HP, AC, and NC.

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Acknowledgements

This research was supported by the Main Research Program (E0164800-03) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science, ICT and Future Planning.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104, South Korea

    Seon-Min Oh, Hui-yun Kim, Ji-Eun Bae, Sang-Jin Ye, Byung-Yong Kim & Moo-Yeol Baik

  2. Korea Food Research Institute, Wanju-gun, Korea

    Hee Don Choi & Hyun-Wook Choi

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  1. Seon-Min Oh
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Oh, SM., Kim, Hy., Bae, JE. et al. Physicochemical and retrogradation properties of modified chestnut starches. Food Sci Biotechnol 28, 1723–1731 (2019). https://doi.org/10.1007/s10068-019-00622-8

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