Composition, Physicochemical Properties, and Uses of Acorn Starch

Table 3

Gelatinization properties of acorn starch.

Acorn starch	Isolation method	Scanning rate (^oC/min)	To (°C)	Tp (°C)	Tc (°C)	ΔH (J/g)	Reference
Quercus ilex subsp. ballota (four varieties)	—	10	75.1	85.6	120	15.46	Boukhelkhal and Moulai-Mostefa [20]
			74.8	88.1	118.9	14.31
			71.3	84	112.3	14.96
			61	71	98	11.8
Quercus branti	—	10	59.92	71.28	80.61	14.85	Molavi et al. [25]
Quercus palustris Muenchh.	—	10	65.0	73.7	Nd	20.8	Stevenson et al. [28]
Quercus glandulifera Bl.	—	5	60.78	66.53	73.75	4.31	Li et al. [7]
Quercus fabri Hance	HWS	10	60.49	63.77	70.20	10.91	Zhang et al. [33]
	ALW		59.52	62.88	70.93	11.38
	UAES		55.34	59.52	66.64	10.45
	UAWS		53.85	58.70	66.51	10.22
Quercus rotundifolia	A3S	10	60.9	66.7	74.7	4.2	Correia et al. [19]
	ENZ		58.7	65.7	74	4.3
Quercus suber	A3S		58.4	64.8	73.3	4.2
	ENZ		58.6	64.1	71.7	4.3
Quercus leucotrichophora		1.5	80–85°C	nd	Nd	nd	Soni et al. [23]

To: onset gelatinization temperature, Tp: peak gelatinization temperature, Tc: conclusion gelatinization temperature, and ΔH: enthalpy of gelatinization; isolation method: A3S, alkaline pH using successively three sieves; ENZ, enzymatic method; HWS, hot-water soaking; ALW, alkaline washing; UAES, ultrasonic-assisted ethanol soaking; UAWS, ultrasonic assisted hot-water soaking.