Extraction Technology and the Physicochemical Properties of Shadi Glossary Chestnut Starch

摘要

The chestnut-Shadi glossary chestnut-was used as material to study its extraction technology and physicochemical property. The result shows that: kernels of chestnut, after being smashed and pulped, then filtered with a sieve, becomes starch. We set pH value as 8 and stewed to precipitate; after draining the upper liquid, set the pH value as 8 again and stewed to precipitate again, then parched it at 60~C until its dry, the purity and good-colored starch has been gotten; the starch kernel takes a oval, round or triangle look with diameter 1.08-9.22 μm, the longest being 16.96 μm, of which amylase content is 19.03%, amylopecfin content is 80.97%. The starch has strong dilatation and good freeze-thaw stability, but the transparency is low and its ageing resistance is not as good as potatoes.