Supramolecular structure of jackfruit seed starch and its relationship with digestibility and physicochemical properties.
The influence of supramolecular structure on the physicochemical properties and digestibility of jackfruit seed starch (JSS) were investigated. Compared with maize and cassava starches (MS and CS), JSS had smaller granules and higher amylose content (JSS: 24.90%; CS: 16.68%; and MS: 22.42%), which contributed to higher gelatinization temperature (To: 81.11°C) and setback viscosity (548.9mPas). From scanning electron microscopy, the digestion of JSS was observed mainly at the granule surface. Due to its higher crystallinity (JSS: 30.6%; CS: 30.3%; and MS: 27.4%) and more ordered semi-crystalline lamellae, JSS had a high RS content (74.26%) and melting enthalpy (19.61J/g). In other words, the supramolecular structure of JSS extensively determined its digestibility and resistance to heat and mechanical shear treatment.
Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China.
Jin
J
Chen
Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, Guangdong 525427, China.
Yi
Y
Liang
Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China.
Xiaoxi
X
Li
Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China. Electronic address: felchen@scut.edu.cn.
Ling
L
Chen
School of Chemical Engineering, The University of Queensland, Brisbane, Qld 4072, Australia. Electronic address: f.xie@uq.edu.au.
Fengwei
F
Xie
D000688:Amylose / Q000032:analysis; D031622:Artocarpus / Q000737:chemistry*; D055598:Chemical Phenomena; D004063:Digestion; D012639:Seeds / Q000737:chemistry*; D013213:Starch / Q000737:chemistry* / Q000378:metabolism*; D013329:Structure-Activity Relationship; D013696:Temperature
D013213:Starch; D000688:Amylose
Acetic acid (PubChem CID: 176); Digestibility; Ethanol (PubChem CID: 702); Hydrochloric acid (PubChem CID: 313); Iodine (PubChem CID: 807); Jackfruit seed starch; Potassium iodine (PubChem CID: 4875); Resistant starch; Sodium acetate (PubChem CID: 517045); Sodium hydroxide (PubChem CID: 14798); Starch (PubChem CID: 24836924); Supramolecular structure; Thermal properties; Water (PubChem CID: 962)