Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill)

摘要: Abstract Chestnut starch ( Castanea sativa Mill) gels from two cultivars, Longal and Lada, showed different mechanical rheological properties, being dependent on aging temperature. Gels were more elastic at 5 °C evidenced by the higher intensity of relaxation spectra showing a slower process. Shape was almost insensitive to temperature suggesting similar interaction temperatures. Lada had lowest equilibrium modulus indicating fragile gel in presence shear disturbances. Under uniaxial compression most deformable before fracture yield apparent Young also firmness. Both starches contained amylose content but leached presented molecular weight this determinant factor for explaining differences viscosity, firmness cold past viscosity. lower gelatinization range, peak height index, amylopectin degree external organization granules rigid swollen that contribute reinforcement gels. structural features such as abundance short chains might explain breakdown during pasting range is line with diversity cluster double helix stabilities can be due heterogeneity side involved helixes. Results indicate granule properties play an important role gelation chestnut impact their properties.