The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch

This study aimes to compare the physicochemical and functional properties of Zagros acorn (Quercus brantii) starches isolated by various methods: wet‐milling (acid‐concentration: 1800, 2000, and 2200 ppm; WME‐A, WME‐B, and WME‐C), enzyme‐assisted (2, 4, and 6 h; EAE‐A, EAE‐B, and EAE‐C), freeze‐thaw (UAE‐A), ultrasound‐assisted (15 and 30 min: UAE‐B and UAE‐C), and lactic acid‐assisted (24, 32, and 48 h: LAE‐A, LAE‐B, and LAE‐C). The extracted starch is tannins‐free and forms a paste with low turbidity (1.35% (WME‐A/B) to 1.92% (UAE‐C) and acceptable yield (39.1% (WME‐B) to 23.07% (UAE‐C)). The amylose content significantly varies between 17.7% (AAE‐C) and 18.13% (EAE‐A). Starches isolated by WME‐B follows, and EAE‐B methods exhibits the highest swelling power (SP) and solubility besides the lowest syneresis. The range of viscosity is between 892.33 (WME‐B) and 593.33 (UAE‐C) cP (p