NDLI: Electron microscopy and composition of raw acorn starch in relation to <i>in vivo</i> starch digestibility

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Food & Function Vol - 4 Issue - 5

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Electron microscopy and composition of raw acorn starch in relation to in vivo starch digestibility

Content Provider	Royal Society of Chemistry (RSC)
Author	Pinna, Walter Alesso, Giuseppe Andrea Cappai, Maria Grazia Nieddu, Giuseppa Sanna, Marina
Copyright Year	2013
Abstract	The structure and composition of starch play an important role as co-factors affecting raw starch digestibility: such features were investigated in raw acorn starch from the most diffused oak trees in the Mediterranean basin. A total of 620 whole ripe acorns from Holm (Quercus ilex L., n = 198), Downy (Quercus pubescens Willd., n = 207) and Cork (Quercus suber L., n = 215) oaks sampled on the Sardinia Isle (40° 56′ 0′′ N; 9° 4′ 0′′ E; 545 m above the mean sea level) in the same geographical area, were analyzed for their chemical composition. The starch contents ranged between 51.2% and 53.5% of dry matter. The starch granules displayed a spheroid/ovoid and cylindrical shape; on scanning electron microscopic (SEM) analyses, a bimodal distribution of starch granule size was observed both for Holm and Cork oak acorns, whereas the starch granules of Downy oak acorns showed diameters between 10.2 and 13.8 μm. The specific amylose to amylopectin ratio of acorn starch was 25.8%, 19.5% and 34.0% in the Holm, Downy and Cork oaks, respectively. The 13C Nuclear Magnetic Resonance (NMR) signal analysis displayed a pivotal spectrum for the identification of the amylose peaks in raw acorn starch, as a basis for the amylose to amylopectin ratio determination.
Starting Page	917
Ending Page	922
Page Count	6
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	4
Issue Number	6
Journal	Food & Function
DOI	10.1039/c3fo60075k
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Holm Cork Mediterranean Sardinia Isle Starch Mediterranean Basin Oak Carl Ludwig Willdenow County Cork Sardinia Spheroid Scanning electron microscope Quercus suber Quercus pubescens Micrometre Amylose Amylopectin Nuclear magnetic resonance spectroscopy
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Electron microscopy and composition of raw acorn starch in relation to in vivo starch digestibility