Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (8): 1676-1681.doi: 10.3864/j.issn.0578-1752.2013.08.017

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Changes of the Metabolism of Starch and Sucrose Content in Chestnuts at Different Degrees of Calcification

 GU  Cai-Qin, LAI  Ya-Ping, ZHU  Dong-Xue, LIU  Peng, ZENG  Qing-Zhu   

  1. Department of Food, College of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006
  • Received:2012-11-16 Online:2013-04-15 Published:2013-02-08

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Abstract: 【Objective】The metabolism of starch and changes in sucrose in chestnuts in relation to calcification were studied in order to investigate the mechanism of calcification occurrence.【Method】The degrees of calcification in chestnuts stored at room temperature and RH 60%-70% for some days was divided into five grads 0%, 30%, 60%, 90%, and 100% and the moisture content, activities of amylase, content of starch and sucrose were determined. 【Result】With the increase of calcification, the contents of moisture and starch decreased obviously, the relationship between calcification in chestnut and the contents of moisture and starch was a negative correlation (r＝-0.946 and r＝-0.950). The activities of α-amylase and β-amylase increased firstly and then decreased, but the content of sucrose increased gradually.【Conclusion】The occurrence of calcification in chestnut is related to changes of crystalline, thermal and textural characteristics of starch which resulted by degradation of starch led by increase of amylase activities induced by loss of moisture , and no correlation with the content of sucrose.

Key words: chestnut , calcification , starch metabolism , sucrose

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