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KMID : 0380619760080040230
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 4 p.230 ~ p.235
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Studies on Some Physico - Chemical Properties of the Acorn Starch
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Abstract
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The current experiment has been carried out in order to find the chemical and physical properties of three species of the acorn starch. The results of the experiment are as follows.
1. Acorn is made up of 3. 5-5.0% of lipid, 7.2-7.7% of protein, 71.6-76.3% of carbohydrate, and 1.9-2.2% of ash.
2. The purifying method of ether treated is better than that of 85% methanol treated for isolating pure starch.
3. Initial gelatinization temperature of the acorn starches ranged from 61-68℃ Qucrcus crispula Blume was the lowest and Quercus mongolica Fischer was the highest. On viscosity, Quercus mongolica Fischer shows the highest and Quercus crispula Blume shows the lowest.
4. It is estimated that the acorn starch lie halfway between those of the potato starch and the corn starch. By drying at 100, the crystal structure is destroyed first in the farther part of the lattice distance.
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