Composition, Physicochemical Properties, and Uses of Acorn Starch
The major component of acorn is starch, which may amount up to 55% of the dry weight. Lack of systematic knowledge on acorn starch greatly hinders the further development of acorns as sustainable crops. This review aims to summarize the current knowledge of the isolation, chemical composition, physi...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2021/9988570 |
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| author | Mehdi Taib Lahboub Bouyazza |
| author_facet | Mehdi Taib Lahboub Bouyazza |
| author_sort | Mehdi Taib |
| collection | DOAJ |
| description | The major component of acorn is starch, which may amount up to 55% of the dry weight. Lack of systematic knowledge on acorn starch greatly hinders the further development of acorns as sustainable crops. This review aims to summarize the current knowledge of the isolation, chemical composition, physicochemical properties, and uses of acorn starches and to provide future research directions. The amylose content of the acorn starches is reported to vary in the range of 20–39%. Moisture content, lipid, ash, and protein contents of the acorn starches have been reported varying from 2.20 to 15.50%, 0.23 to 2.64%, 0.01 to 1.41%, and 0.01 to 6.7%, respectively. Thermal and pasting properties that have usually been determined using differential scanning calorimeter (DSC) and rapid viscoanalyzer (RVA) are also discussed in this article. Acorn starch has great potential for various food and nonfood applications due to the unique structural and functional features. |
| format | Article |
| id | doaj-art-014de99c46d14277a82e2b86f927125c |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-014de99c46d14277a82e2b86f927125c2025-02-03T05:43:46ZengWileyJournal of Chemistry2090-90632090-90712021-01-01202110.1155/2021/99885709988570Composition, Physicochemical Properties, and Uses of Acorn StarchMehdi Taib0Lahboub Bouyazza1Laboratory of Applied Chemistry and Environment, Hassan 1st University Faculty of Science and Technology, P.O. Box 577, Settat, MoroccoLaboratory of Applied Chemistry and Environment, Hassan 1st University Faculty of Science and Technology, P.O. Box 577, Settat, MoroccoThe major component of acorn is starch, which may amount up to 55% of the dry weight. Lack of systematic knowledge on acorn starch greatly hinders the further development of acorns as sustainable crops. This review aims to summarize the current knowledge of the isolation, chemical composition, physicochemical properties, and uses of acorn starches and to provide future research directions. The amylose content of the acorn starches is reported to vary in the range of 20–39%. Moisture content, lipid, ash, and protein contents of the acorn starches have been reported varying from 2.20 to 15.50%, 0.23 to 2.64%, 0.01 to 1.41%, and 0.01 to 6.7%, respectively. Thermal and pasting properties that have usually been determined using differential scanning calorimeter (DSC) and rapid viscoanalyzer (RVA) are also discussed in this article. Acorn starch has great potential for various food and nonfood applications due to the unique structural and functional features.http://dx.doi.org/10.1155/2021/9988570 |
| spellingShingle | Mehdi Taib Lahboub Bouyazza Composition, Physicochemical Properties, and Uses of Acorn Starch Journal of Chemistry |
| title | Composition, Physicochemical Properties, and Uses of Acorn Starch |
| title_full | Composition, Physicochemical Properties, and Uses of Acorn Starch |
| title_fullStr | Composition, Physicochemical Properties, and Uses of Acorn Starch |
| title_full_unstemmed | Composition, Physicochemical Properties, and Uses of Acorn Starch |
| title_short | Composition, Physicochemical Properties, and Uses of Acorn Starch |
| title_sort | composition physicochemical properties and uses of acorn starch |
| url | http://dx.doi.org/10.1155/2021/9988570 |
| work_keys_str_mv | AT mehditaib compositionphysicochemicalpropertiesandusesofacornstarch AT lahboubbouyazza compositionphysicochemicalpropertiesandusesofacornstarch |