Acorn starch preparation and some of its characteric study were made. The results obtained were as follows.
1) Yearly production of acorn in Korea is amounted to be 1,200,000 ℓ approximately. The content of its carbohydrate was found to be 72.8%, so that this would be considered as one of good resources of starch in our country.
2) The major moieties of tannin constituents of acorn were found to be the gallic acid, catechin and chlorogenic acid.
3) The type of acorn starch granules were short oval shaped having the diameters of that were in the range of 3.5∼5.2μ and 8.0∼19.5μ, respectively.
4) Initial gelatinization temperature of acorn starch was 62∼64℃, similar to those oz corn and wheat starch.
5) Amylose content of acorn starch were 27.1%, which is lower than that of barley but higher than that of potato starch.
6) The raising power of the acorn starch was 12.4, which is higher than that of the potato starch but lower than those of common cereal starches.
7) The blue value of acorn starch was 0.43, similar to that of wheat starch and higher than those of wheat potato and rice starch but lower than that of barley starch.
8) The alkali number of the acorn starch was 11.03, similar to that of corn starch but higher than those of barley and rice starch.
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