| Acorns are the general term for all Fagaceae except chestnut. Acorns are the important wild starch and sugar resource, which is rich in starch, typically50%-70%. The foreign botanists had predicted that oak would be a new food crop in the future. The acorns are also known as acorns, and the general designation of fagaceae nuts. China has abundant acorn resources, annual production of10million tons of acorns.It has an important development and application value on the exploitation of new starch resources,alleviating grain pressure,improving forest growers’income and promoting the development of starch industry.Acorn starch, as the object of study, uses data collection to summarize, and viscosity-speed measuring instrument (RVA), ion chromatography, X-diffraction and other advanced equipment, the use of multi-factor control temperature processing of acorn starchs, concentration treatment, treatment of acid-base environment, effects of different additives, the system studied acorn starch temperature, concentration, PH value, different additives on the acorn starch coagulation sink properties and crystal special system, get the following conclusions:(1) Additives had an significant effect on the retrogradation property of henry chinkapin. Potassium dihydrogen phosphate, potassium sorbate, cyclamate and preparation of the calcium chloride henry chinkapin condensate composed of starch increased its capital. In addition to the potassium dihydrogen phosphate starch, all in a certain extent increases with the increase of solution concentration. There was no precipitation of the supernatant, that5%,7%,9%of potassium sorbate and7%,9%calcium chloride prepared chinquapin starch cemented process7h highest stability.(2) Additives had an significant effect on the retrogradation property of seguin chestnut. Potassium sorbate, sweet and calcium chloride treatment after starch retrogradation stability is increased.9%potassium sorbate and9%sweet preparation of emulsion stability of starch is extremely strong after7h, it still has no precipitation supernatant fluid. Potassium dihydrogen phosphate treated starch curdling sink characteristics has decreased, a minimum of1%of the preparation of potassium dihydrogen phosphate starch milk, the condensate composed of qualitative indicators was23%, lower than the control group16%of the standard.(3) Additives had an significant effect on the retrogradation property of quercus variabilis starch. Quercus variabilis starch gel composed has increased its capital, which is prepared by potassium dihydrogen phosphate, potassium sorbate, cyclamate and calcium chloride. In certain degree, it increases with the increase of solution concentration. Under9%potassium sorbate preparation of starch emulsion, the stability becomes the highest at1%that after the treatment of the7h, followed by the preparation of starch9%sweet milk.(4) Additives had an significant effect on the retrogradation property of red roasted starch. Lower concentrations (1%,1%) of potassium dihydrogen phosphate, potassium sorbate, sweet and small red mangrove starch coagulation composed of the preparation of calcium chloride had increased its capital, and in certain degree increases with the increase of solution concentration. The retrogradation property of the red roasted starch in the treatment of9%potassium sorbic acid was at the top of6%after7h. Preparation of high concentrations of potassium dihydrogen phosphate starch milk, condensate composed qualitative, coagulation of L5composed of28%, less than24%of the control group.(5) PH had an significant effect on the retrogradation property of of acorn starch. Under the treatment of pH3, pH5, pH7, pH9and pH11, the retrogradation property decrease rapidly and then slow down before7h. PH5starch milk, the retrogradation property of with the increase of the time, always keep a lower trend. Final processing after17hours, pH11condensate composed qualitative up to14, pH5condensate composed of qualitative min.38. Reduce its condensate composed of qualitative acid conditions. Different pH solution preparation of small red mangrove starch milk, between1and7h the retrogradation property, are as follows. Retrogradation stability with the increased processing time in the range of from1h to3h, then kept stable.Under the PH3, the retrogradation property was up to29%, in other pH ranges, the retrogradation property shoes closely, about37%. In strongly acidic conditions, the retrogradation property was higher. The retrogradation property of the quercus variabilis starch in different pH solution, between1and17h, as follows. Except PH3, the rest of the pH range, in the range of1h to5h, the retrogradation property rapidly reduce with the increase of processing time, and then slow down. Different pH solution preparation of quercus variabilis starch milk, between1and17h interval set composed of qualitative as follows.(6)The wet heat treatment siginificantly affected the retrogradation property of acorn starches.When the temperature exceeded140℃, the retrogradation property of henry chinkapin starches kept invariant, and become lower with the rise of temperature. Under the wet heat treatment of60℃,80℃,100℃and120℃, the retrogradation property reduced with the increasing of the time and kept invariant in the first5h. The retrogradation property reached the top of5%under the wet heat treatment of60℃, and the minimum of24.75%under160℃. When temperature exceeded100℃, the retrogradation property of henry chinkapin starches kept invariant, and become lower with the rise of temperature. Under the wet heat treatment of60℃and80℃, the retrogradation property reduced with the increasing of the time and kept in variant in the first7h. After the wet heat treatment of60℃,80℃and100℃reached8h, the retrogradation property kept consistent, about13%. Under the wet heat treatment of160℃, the retrogradation property reached the lowest of24%.(7)Variation of PH values siginificantly affected the crystal property of acorn starches.The acid alkali treatment on white oak starch not only changed the degree of crystallinity of white oak starch,but also significantly affected the the degree of crystallinity. Compared to acid environment, alkali environment had more influence on crystal structure of white oak starch. In the acid environment, the crystal degree of white oak starch decline with the lower of PH. The mathematical model of crystal property of white oak starch was y=0.1144x2-0.3315x+21.782(R2=0.9722).This mathematical model showed that acid environment can change the the crystal degree of white oak starch. In the alkali environment, the crystal degree of white oak starch decline with the rise of PH. The mathematical model of crystal property of white oak starch was y=-0.4669x2+5.272x+10.754(R2=0.9913). This mathematical model showed that alkali environment can change the the crystal degree of white oak starch. And the lower of PH, the more strenuous the reaction was. Under the pH13environment, the crystallization property totally disappeared. |
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