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...
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| Veröffentlicht in: | Starch - Stärke 2022-07, Vol.74 (7-8), p.n/a |
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| creator | Bayati, Abolfazl Javanmard, Majid Eikani, Mohammad Hasan Sharifi, Akram |
| description | 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 |
| doi_str_mv | 10.1002/star.202200016 |
| format | Article |
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Physicochemical properties of Zagros acorn starch isolated by various methods are assessed, to help choose appropriate applications of these un‐conventional starch. It is very important to convert this waste biomass into value‐added products for food application and other industrial purposes.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.202200016</identifier><language>eng</language><publisher>Weinheim: Wiley Subscription Services, Inc</publisher><subject>Amylose ; Freeze-thawing ; FTIR ; Lactic acid ; Morphology ; Physicochemical properties ; Quercus brantii ; sonication ; Starch ; starch isolation ; Starches ; Syneresis ; Turbidity</subject><ispartof>Starch - Stärke, 2022-07, Vol.74 (7-8), p.n/a</ispartof><rights>2022 Wiley‐VCH GmbH</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3176-77ef598a5e3f537c52c77374e5d7cdac672f06082c1def1bf9d129e2b343271a3</citedby><cites>FETCH-LOGICAL-c3176-77ef598a5e3f537c52c77374e5d7cdac672f06082c1def1bf9d129e2b343271a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.202200016$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.202200016$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,778,782,1414,27911,27912,45561,45562</link.rule.ids></links><search><creatorcontrib>Bayati, Abolfazl</creatorcontrib><creatorcontrib>Javanmard, Majid</creatorcontrib><creatorcontrib>Eikani, Mohammad Hasan</creatorcontrib><creatorcontrib>Sharifi, Akram</creatorcontrib><title>The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch</title><title>Starch - Stärke</title><description>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 < 0.05). The morphology of the granules varies depending on the isolation method. FTIR‐spectra of various starches show almost similar profiles. The results provide valuable insights about the differences in physicochemical properties of Zagros acorn starch isolated by various methods to choose appropriate applications of these un‐conventional starch. Overall, WME‐B is suggested as a simple and economical method, while the EAE‐B is an environmentally friendly method.
Physicochemical properties of Zagros acorn starch isolated by various methods are assessed, to help choose appropriate applications of these un‐conventional starch. It is very important to convert this waste biomass into value‐added products for food application and other industrial purposes.</description><subject>Amylose</subject><subject>Freeze-thawing</subject><subject>FTIR</subject><subject>Lactic acid</subject><subject>Morphology</subject><subject>Physicochemical properties</subject><subject>Quercus brantii</subject><subject>sonication</subject><subject>Starch</subject><subject>starch isolation</subject><subject>Starches</subject><subject>Syneresis</subject><subject>Turbidity</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNqFkE1PwkAQhjdGExG9et7Eix6K-9F26ZEQP0gwoGBivDTLdpYuli7uthp-gv_aVogePc1k8j7vzLwInVPSo4Swa19J12OEMUIIjQ9Qh0aMBlwkL4eoQwjvBwmJ4mN04v2KkDgSIe2gr3kO-EZrUBW2Gs8aD5XjkbeFrIwt8QNUuc1w21m3yW1hl0bJAssyw9N8642yKof1z2zq7AZcZcC3Vq9y6azHE_mGLx9rcKr2eOFkWRmDP5pL8RRcg8ur_dJTdKRl4eFsX7vo-fZmPrwPxpO70XAwDhSnIg6EAB0lfRkB1xEXKmJKCC5CiDKhMqliwTSJSZ8pmoGmC51klCXAFjzkTFDJu-hi57tx9r0GX6UrW7uyWZkywWJCQxGLRtXbqVTzhHeg040za-m2KSVpG3faxp3-xt0AyQ74NAVs_1Gns_ng6Y_9BgSChVE</recordid><startdate>202207</startdate><enddate>202207</enddate><creator>Bayati, Abolfazl</creator><creator>Javanmard, Majid</creator><creator>Eikani, Mohammad Hasan</creator><creator>Sharifi, Akram</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>202207</creationdate><title>The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch</title><author>Bayati, Abolfazl ; Javanmard, Majid ; Eikani, Mohammad Hasan ; Sharifi, Akram</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3176-77ef598a5e3f537c52c77374e5d7cdac672f06082c1def1bf9d129e2b343271a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Amylose</topic><topic>Freeze-thawing</topic><topic>FTIR</topic><topic>Lactic acid</topic><topic>Morphology</topic><topic>Physicochemical properties</topic><topic>Quercus brantii</topic><topic>sonication</topic><topic>Starch</topic><topic>starch isolation</topic><topic>Starches</topic><topic>Syneresis</topic><topic>Turbidity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bayati, Abolfazl</creatorcontrib><creatorcontrib>Javanmard, Majid</creatorcontrib><creatorcontrib>Eikani, Mohammad Hasan</creatorcontrib><creatorcontrib>Sharifi, Akram</creatorcontrib><collection>CrossRef</collection><jtitle>Starch - Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bayati, Abolfazl</au><au>Javanmard, Majid</au><au>Eikani, Mohammad Hasan</au><au>Sharifi, Akram</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch</atitle><jtitle>Starch - Stärke</jtitle><date>2022-07</date><risdate>2022</risdate><volume>74</volume><issue>7-8</issue><epage>n/a</epage><issn>0038-9056</issn><eissn>1521-379X</eissn><abstract>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 < 0.05). The morphology of the granules varies depending on the isolation method. FTIR‐spectra of various starches show almost similar profiles. The results provide valuable insights about the differences in physicochemical properties of Zagros acorn starch isolated by various methods to choose appropriate applications of these un‐conventional starch. Overall, WME‐B is suggested as a simple and economical method, while the EAE‐B is an environmentally friendly method.
Physicochemical properties of Zagros acorn starch isolated by various methods are assessed, to help choose appropriate applications of these un‐conventional starch. It is very important to convert this waste biomass into value‐added products for food application and other industrial purposes.</abstract><cop>Weinheim</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/star.202200016</doi><tpages>12</tpages></addata></record> |
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| subjects | Amylose Freeze-thawing FTIR Lactic acid Morphology Physicochemical properties Quercus brantii sonication Starch starch isolation Starches Syneresis Turbidity |
| title | The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch |
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