Chemistry and gelatinization of Castanea henryi starch

Starch of Castanea henryi from Jianou was obtained by wet extraction to study its chemical and gelatinization characteristics.The results showed that the starch consisted of 22.50% amylose and 59.01% amylopectin,belonging to the category of high-amylose materials.Its relative density was 1.31 with a whiteness score of 63.The starch′s crystal structure was of the C-type with a smooth surface.Most of the starch granules had an oval,otherwise round or irregular,shape with a visible cross image under the microscope under polarized light.Its solubility and swelling capacity increased with temperature with a pasting temperature of 64.8℃.The paste of the starch appeared opaque,had low gel strength,poor freeze-thaw stability,poor thermal stability and a high tendency of agglomeration and retrogradation.