Morphological, Thermal and Functional Properties of Horse Chestnut Starches Produced by Alkaline and Ultrasound Assisted Methods
DOI:
https://doi.org/10.24925/turjaf.v13i3.611-619.7463Keywords:
Amylose, Alkaline/ultrasonic methods, Extraction, Horse chestnut, StarchAbstract
Global climate change and a growing population are driving research into alternative starch sources. The aim of this study was to produce starch from horse chestnut seeds by alkali and ultrasound assisted methods and to determine the morphological, thermal and functional properties of the produced starches. The ultrasound-assisted method increased the swelling power and water/oil holding values of the starches and decreased the syneresis values. The samples showed gel formation at a minimum starch content of 6% and 12%. The amylose contents of the starches produced by the alkaline and ultrasonic methods were 25.41% and 29.86%, respectively. The highest temperatures of thermal degradation of the starches were determined in the range 221-343°C. The ultrasonic method increased the lmax value of starch from 523,0 nm to 583 nm and decreased the specific rotation angle from 59.90 to 21.75. Thermogravimetric data showed that 50% of the mass was lost in the range 302-312°C for the alkaline method and 303-304°C for the ultrasonic assisted method. Ultrasonication caused a partial change in the structure of starches with orthorhombic crystal structure. This study comprehensively investigates alternative starch sources. The starches produced have the potential to ortorombik be used in the production of gluten-free products and in products where a gel structure is desired.
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