title: Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch.
abstract: Breadfruit starch was subjected to heat-moisture treatment (HMT) at different moisture content (MC). HMT did not apparently change the starch granule morphology but decreased the molecular weight and increased the amylose content. With increased MC, HMT transformed the crystalline structure (B→A+B→A) and decreased the relative crystallinity. With ≥25% MC, the scattering peak at ca. 0.6nm-1disappeared, suggesting the lamellar structure was damaged. Compared with native starch, HMT-modified samples showed greater thermostability. Increased MC contributed to a higher pasting temperature, lower viscosity, and no breakdown. The pasting temperature of native and HMT samples ranged from 68.8 to 86.2°C. HMT increased the slowly-digestible starch (SDS) and resistant starch (RS) contents. The SDS content was 13.24% with 35% MC, which was 10.25% higher than that of native starch. The increased enzyme resistance could be ascribed to the rearrangement of molecular chains and more compact granule structure.
authors.affiliation: 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.
authors.forename: Xiaoyan
authors.initials: X
authors.lastname: Tan
authors.affiliation: 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.
authors.forename: Xiaoxi
authors.initials: X
authors.lastname: Li
authors.affiliation: 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.
authors.forename: Ling
authors.initials: L
authors.lastname: Chen
authors.affiliation: School of Chemical Engineering, The University of Queensland, Brisbane, Qld 4072, Australia. Electronic address: f.xie@uq.edu.au.
authors.forename: Fengwei
authors.initials: F
authors.lastname: Xie
authors.affiliation: 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.
authors.forename: Lin
authors.initials: L
authors.lastname: Li
authors.affiliation: Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, Guangdong 525427, China.
authors.forename: Jidong
authors.initials: J
authors.lastname: Huang
mesh_terms: D000688:Amylose / Q000032:analysis / Q000378:metabolism; D031622:Artocarpus / Q000737:chemistry*; D006358:Hot Temperature; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D014783:Viscosity; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water; D013213:Starch; D000688:Amylose
keywords: Breadfruit starch; Heat-moisture treatment; Multi-scale structure; Physicochemical properties; Starch (PubChem CID: 24836924); Water (PubChem CID: 962)