Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure

• Published in: Gels Vol. 9; no. 9; p. 757
• Main Authors: Castro, Luís M. G., Caço, Ana I., Pereira, Carla F., Sousa, Sérgio C., Brassesco, María E., Machado, Manuela, Ramos, Óscar L., Alexandre, Elisabete M. C., Saraiva, Jorge A., Pintado, Manuela
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.09.2023; MDPI
• Subjects: acorn; Binomial distribution; Consumers; Enthalpy; extraction; Food additives; Gels; Heterogeneity; high hydrostatic pressure; Hydrostatic pressure; modification; Morphology; Normal distribution; Polymorphism; Polymorphism (Crystallography); Pressure effects; Pressurization; properties; Pseudoplasticity; Solubility; starch; Starches; Swelling; Viscosity; Portugal; Ireland

Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly al...