Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure
Luís M. G. Castro,
Ana I. Caço,
Carla F. Pereira
et al.
Abstract:Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly altered the span distribution and heterogeneity of the acorn starch granules depending on the species, but their morphology was unaffected. Pressurization increased the amylose/amylopectin ratio and damaged starch con… Show more
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