期刊
FOOD CHEMISTRY
卷 185, 期 -, 页码 371-376出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.147
关键词
Acorn; Quercus glandulifera Bl. seeds; Nutrient composition; Starch characteristics
资金
- University of Science and Technology of China
- National Science Foundation of China [31271960]
- Science and Technology Department of Anhui Province of China [1401032009]
The chemical composition and starch characteristics of acorn (Quercus glandulifera Bl.) were studied. The moisture content of acorn seeds was 7.55%. The crude fat, crude protein, dietary fiber, total ash, and nitrogen-free extract contents of acorn seed were 4.20%, 10.16%, 2.95%, 0.03%, and 82.66%, respectively, on a dry weight basis. Linoleic, oleic, and palmitic were the most predominant fatty acids. UFA:SFA and SFA:MUFA:PUFA ratios were 2.6:1 and 1.25:1.34:1, respectively. The essential amino acid content from acorn seeds was low based on FAO reference values. Acorn seeds were a good source of Fe, Zn, and Mn. The contents of vitamins A and E were 1.40 mg RE/100 g and 10.78 mg/100 g, respectively. Starch extracted from acorn seeds had round, triangle, and elliptical morphology with granule size of 3.3-126.2 mu m. The ratio between amylose and amylopectin contents was 25.39:72.94. Acorn starch had a typical A-type crystal pattern with 23.53% relative crystallinity. The gelatinization temperature was 66.53 degrees C and the transition enthalpy was 4.33 J/g. (C) 2015 Elsevier Ltd. All rights reserved.
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