Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties

摘要: Chestnut is a popular food in many countries and also an important starch source. In previous studies, physicochemical properties of starches have been compared among different Chinese chestnut varieties growing under conditions. this study, nine from the same farm were investigated for to exclude effects The dry kernels had contents 42.7 49.3%. Starches similar morphologies exhibited round, oval, ellipsoidal, polygonal shapes with central hilum smooth surface. Starch bimodal size distribution volume-weighted mean diameter ranged 7.2 8.2 μm varieties. apparent amylose 23.8 27.3% but C-type crystalline structure relative crystallinity, ordered degree, lamellar structure. gelatinization onset, peak, conclusion temperatures 60.4 63.9 °C, 64.8 68.3 70.5 74.5 respectively, starches; hot, breakdown, final, setback viscosities 5524 6505 mPa s, 3042 3616 2205 2954 4378 4942 1326 1788 respectively. rapidly digestible starch, slowly resistant 2.6 3.7%, 5.7 12.7%, 84.4 90.7%, native 79.6 89.5%, 1.3 3.8%, 7.1 17.4%, gelatinized starch.