{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,18]],"date-time":"2026-01-18T00:13:22Z","timestamp":1768695202237,"version":"3.49.0"},"reference-count":39,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2010,6,22]],"date-time":"2010-06-22T00:00:00Z","timestamp":1277164800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Starch St\u00e4rke"],"published-print":{"date-parts":[[2010,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Starches from chestnut (<jats:italic>Castanea sativa<\/jats:italic> Mill.) and acorns (<jats:italic>Quercus suber<\/jats:italic> Lam. and <jats:italic>Q. rotundifolia<\/jats:italic> Lam.) were isolated from dried fruits using four different methods. These involved a physicochemical and\/or an enzymatic treatment followed by centrifugation and sieving: (i) low shear at alkaline pH \u2013 LSA, (ii) high shear in water \u2013 HSW, (iii) enzymatic treatment at low shear \u2013 LSE, (iv) LSA and using successively three sieves \u2013 LSA3S. Raw yield, purity, colour parameters, morphology, protein, fat, ash, reducing sugars and amylose contents, damaged starch content and viscoamylographic profiles were studied in isolated starches, presenting different properties through different methods. In general, chestnut starch seems to be poorly resistant to extraction methodologies as shown by the damaged starch content and viscoamylographic properties encountered during this study. Moreover, acorn starches exhibited cross\u2010linked amylographic patterns. For all the tested raw materials, the LSA3S isolation method always higher yield and purity of starches. Gelatinization temperature and peak consistency were also higher than those shown by starches produced by the other methods, a less damaged structure was also evident. In conclusion, it seems that this method is the most suitable to produce starch for food ingredient usage.<\/jats:p>","DOI":"10.1002\/star.201000003","type":"journal-article","created":{"date-parts":[[2010,6,22]],"date-time":"2010-06-22T12:05:04Z","timestamp":1277208304000},"page":"421-428","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":50,"title":["Chestnut and acorn starch properties affected by isolation methods"],"prefix":"10.1002","volume":"62","author":[{"given":"Paula Reis","family":"Correia","sequence":"first","affiliation":[]},{"given":"Maria Lu\u00edsa","family":"Beir\u00e3o\u2010da\u2010Costa","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2010,7,30]]},"reference":[{"key":"e_1_2_7_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.06.040"},{"key":"e_1_2_7_3_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2009.01988.x"},{"key":"e_1_2_7_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.01.090"},{"key":"e_1_2_7_5_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200500422"},{"key":"e_1_2_7_6_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200800665"},{"key":"e_1_2_7_7_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200700650"},{"key":"e_1_2_7_8_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200400327"},{"key":"e_1_2_7_9_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200700604"},{"key":"e_1_2_7_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.07.007"},{"key":"e_1_2_7_11_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200700708"},{"key":"e_1_2_7_12_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200600606"},{"key":"e_1_2_7_13_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200800641"},{"key":"e_1_2_7_14_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200700645"},{"key":"e_1_2_7_15_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200700661"},{"key":"e_1_2_7_16_2","doi-asserted-by":"publisher","DOI":"10.1590\/S1516-89132001000100010"},{"key":"e_1_2_7_17_2","doi-asserted-by":"publisher","DOI":"10.1002\/star.200600533"},{"key":"e_1_2_7_18_2","first-page":"309","volume-title":"Food Carbohydrates: Chemistry, Physical Properties and Applications","author":"Liu Q.","year":"2005"},{"key":"e_1_2_7_19_2","first-page":"233","article-title":"Isolation of oat starch from oat flour","volume":"69","author":"Lim W. 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