Starch characterizations of two kinds of seedless Artocarpus altilis (Parkinson) Fosberg originated from China

Starch obtained from seedless breadfruit (Artocarpus altilis) procured from Xinglong and the Spice and Beverage Research Institute were isolated and their granule and physicochemical characteristics were analyzed. Both Xinglong seedless breadfruit starch (XBS) and Spice and Beverage Research Institute seedless breadfruit starch (SBS) exhibited a B-type diffraction patterns. SBS showed higher amylose content (25.71%), weight average molecular weight (Mw) (2.17 x 107 g/mol), A chains (degrees of polymerization (DP) 6-12) (17.26%), B2 chains (DP 24-36) (22.67%), B3 chains (DP 37) (14.42%), gelatinization enthalpy (Delta Hg) (13.29 J/g), crystallinity (Rc) (19.97%), short-range molecular order (0.59), gelatinization temperature (Tp) (73.01 degrees C), pasting temperature (Pt) (75.95 degrees C), final viscosity (FV) (8125 cP), setback viscosity (SBV) (2366 cP), gel hardness (23.33 g) and adhesiveness (-79.14 g s) than those of XBS (24.33%, 1.68 x 107 g/mol, 16.83%, 20.74%, 13.10%, 12.39 J/g, 10.90%, 0.55, 68.56 degrees C, 71.80 degrees C, 8073 cP, 1694 cP, 10.72 g and -85.72 g s, respectively). However, lower B1 chains (DP 13-24) (45.72%), water absorption capacity (WAC) (117.32%), peak viscosity (PV) (6047 cP) and breakdown viscosity (BDV) (288 cP) were found for SBS, compared to those obtained for the XBS (49.33%, 139.10%, 7343 cP and 964 cP). The average particle size of SBS (7.44 mu m) was similar to that of XBS (7.54 mu m). Principal component analysis indicated that a significantly positive correlation was found among Mw, A1 chains, B2 chains, B3 chains, 1047/1022, gel hardness, amylose content, Rc, Tp, FV, Pt, Delta Hg and SBV (p < 0.05). In addition, the proportions between the B1 chains, PV, porosity, WAC, gel adhesiveness, and Delta H were negatively correlated with Mw, A1 chains, B2 chains, B3 chains, 1047/1022, gel hardness, amylose content, Rc, Tp, FV, Pt, Delta Hg and SBV (p < 0.05). Significantly negative correlation was also found among BDV and SBV, and Tp and FV (p < 0.05). This paper can potentially be used as a theoretical reference to prompt more investigations for the extensive utilization of SBS and XBS in the food industry.