Effect of the degree of amylopectin polymerization on physicochemical properties of jackfruit seed starch

Authors

ZHANG Yutong, Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan 571533, China; Heilongjiang Bayi Agricultural University, College of Food Science, Daqing, Heilongjiang 163319, China
ZHANG Yanjun, Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan 571533, China
ZHU Kexue, Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan 571533, China
XU Fei, Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan 571533, China
LI Shize, Heilongjiang Bayi Agricultural University, College of Food Science, Daqing, Heilongjiang 163319, China
WU Gang, Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan 571533, China
TAN Lehe, Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan 571533, China

Abstract

The amylose and amylopectin were separated by jackfruit seed starch (JFSS), and the same amylose (50%) was mixed with five different types of amylopectin to prepare JFSS (M1′, M5′, M6′, M11′, and BD′) with different degree of amylopectin polymerization. The effect of the degree of amylopectin polymerization on physicochemical properties of JFSS was investigated. M1′ had the lowest degree of amylopectin polymerization (189 506), while BD′ had the highest (431 481). As the degree of amylopectin polymerization increased, the syneresis, gelatinization enthalpy, peak viscosity, trough viscosity, breakdown, final viscosity, setback, relative crystallinity, and absorbance ratios of the five JFSS samples decreased from 72.87%, 16.59 J/g, 4 755 cP, 3 548 cP, 1 207 cP, 5 751 cP, 2 203 cP, 33.22%, and 1.56 (M1′) to 66.79%, 11.04 J/g, 2 717 cP, 1 971 cP, 746 cP, 3 158 cP, 1 187 cP, 27.94%, and 1.45 (BD′), respectively. However, the transition temperatures and pasting temperature increased from 48.19, 60.39, 75.32 ℃and 77.55 ℃(M1′) to 52.39, 64.54, 78.47, and 81.60 ℃ (BD′), respectively. The results of the freeze-thaw stability, thermal properties, crystalline structure, and short-range molecular order indicated that the degree of amylopectin polymerization is an important structural factor that can affect thephysicochemical properties of starch.

Publication Date

3-28-2019

First Page

20

Last Page

26,51

DOI

10.13652/j.issn.1003-5788.2019.03.004

Recommended Citation

Yutong, ZHANG; Yanjun, ZHANG; Kexue, ZHU; Fei, XU; Shize, LI; Gang, WU; and Lehe, TAN (2019) "Effect of the degree of amylopectin polymerization on physicochemical properties of jackfruit seed starch," Food and Machinery: Vol. 35: Iss. 3, Article 4.
DOI: 10.13652/j.issn.1003-5788.2019.03.004
Available at: https://www.ifoodmm.cn/journal/vol35/iss3/4

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