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

被引：34

作者：

Zhang, Yanjun ^{[1
]}

Li, Bo ^{[1
,2
]}

Zhang, Yutong ^{[1
,3
]}

Xu, Fei ^{[1
]}

Zhu, Kexue ^{[1
]}

Li, Shize ^{[3
]}

Tan, Lehe ^{[1
]}

Wu, Gang ^{[1
]}

Dong, Wenjiang ^{[1
]}

机构：

[1] Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

[2] East Univ Heilongjiarg, Dept Food Sci, Harbin 150066, Heilongjiang, Peoples R China

[3] Heilongjiang Bayi Agr Univ, Coll Food Sci, Daqing 163319, Heilongjiang, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 289卷

基金：

中国国家自然科学基金;

关键词：

Jackfruit starch; Amylopectin; Degree of polymerization; Gelatinization properties; SMALL GRANULE STARCHES; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; THERMAL-PROPERTIES; CORN STARCHES; WAXY RICE; RETROGRADATION; AMYLOSE; SIZE;

D O I：

10.1016/j.foodchem.2019.03.033

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Five gelatinized jackfruit starches (GJFSS: Ml', M5', M6', M11', and BD') were prepared using amylose mixed with five types of amylopectin. M1' had the lowest degree of polymerization while BD' had the highest. The five GJFSS samples showed significant variations in microstructures, varying from a compact structure (M1') to a loose structure (BD'). The freeze-thaw stability was consistent with results of the microstructure. High syneresis formed compact structure (M1'), and low syneresis formed a loose structure (BD'). As the degree of polymerization of amylopectin increased, the gelatinization enthalpy, peak viscosity, breakdown, final viscosity, setback, and absorbance ratio decreased, while the transition temperature and pasting temperature increased. The thermal, pasting properties, and the short-range molecular order, were consistent with the results of the microstructure and syneresis. All the results indicated that the degree of polymerization of amylopectin is an important structural factor that can significantly affect the gelatinization properties of starch.

引用

页码：152 / 159

页数：8

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