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Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch
- Tran, Phuong Lan, Nguyen, Dang Hai Dang, Do, Viet Ha, Kim, Young-Lim, Park, Sunghoon, Yoo, Sang-Ho, Lee, Suyong, Kim, Yong-Ro
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.62 no.2 pp. 1091-1098
- Artocarpus heterophyllus, X-ray diffraction, amylose, differential scanning calorimetry, gelatinization, gels, jackfruits, melting, scanning electron microscopy, sorption isotherms, temperature, water holding capacity, Vietnam
- Jackfruit seed starch (JFSS) cultivated in Vietnam had a high amylose content (∼44%). Differential scanning calorimetry thermogram of JFSS consisted of two separate endothermic peaks with distinct onset and conclusion temperatures. When JFSS was heated at 70 °C, the first endothermic peak disappeared, whereas the second endotherm remained. The partially-gelatinized JFSS still possessed A-type X-ray diffraction pattern. SEM images showed that the rim of the starch granule at the hollow bottom of the bell shape first melted during the partial gelatinization at 70 °C. Both native and partially-gelatinized JFSS produced soft and highly elastic gels, but their moduli differed slightly. Additionally, the partially-gelatinized JFSS was successfully used to produce genistin–cycloamylose (CA) and amylose–lysolecithin complexes with and without 4-α-glucanotransferase. Water sorption isotherms of partially gelatinized JFSS showed higher water-holding capacity than that of the native starch.