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SONG Hong-bo, TONG Jin-hua, AN Feng-ping, SONG Jiang-liang, HUANG Cai-yun, CHEN Huan. Chemistry and gelatinization of Castanea henryi starch[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 486-490.
Citation:
SONG Hong-bo, TONG Jin-hua, AN Feng-ping, SONG Jiang-liang, HUANG Cai-yun, CHEN Huan. Chemistry and gelatinization of Castanea henryi starch[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 486-490.
SONG Hong-bo, TONG Jin-hua, AN Feng-ping, SONG Jiang-liang, HUANG Cai-yun, CHEN Huan. Chemistry and gelatinization of Castanea henryi starch[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 486-490.
Citation:
SONG Hong-bo, TONG Jin-hua, AN Feng-ping, SONG Jiang-liang, HUANG Cai-yun, CHEN Huan. Chemistry and gelatinization of Castanea henryi starch[J]. Fujian Journal of Agricultural Sciences, 2010, 25(4): 486-490.
Starch of Castanea henryi from Jianou was obtained by wet extraction to study its chemical and gelatinization characteristics.The results showed that the starch consisted of 22.50% amylose and 59.01% amylopectin,belonging to the category of high-amylose materials.Its relative density was 1.31 with a whiteness score of 63.The starch′s crystal structure was of the C-type with a smooth surface.Most of the starch granules had an oval,otherwise round or irregular,shape with a visible cross image under the microscope under polarized light.Its solubility and swelling capacity increased with temperature with a pasting temperature of 64.8℃.The paste of the starch appeared opaque,had low gel strength,poor freeze-thaw stability,poor thermal stability and a high tendency of agglomeration and retrogradation.