Supramolecular structure of jackfruit seed starch and its relationship with digestibility and physicochemical properties

被引：51

作者：

Chen, Jin ^{[1
]}

Liang, Yi ^{[2
]}

Li, Xiaoxi ^{[1
]}

Chen, Ling ^{[1
]}

Xie, Fengwei ^{[3
]}

机构：

[1] S China Univ Technol, Sch Food Sci & Engn, Minist Educ,Engn Res Ctr Starch & Prot Proc, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China

[2] Guangdong Zhongqing Font Biochem Sci & Technol Co, Maoming 525427, Guangdong, Peoples R China

[3] Univ Queensland, Sch Chem Engn, Brisbane, Qld 4072, Australia

来源：

CARBOHYDRATE POLYMERS | 2016年 / 150卷

基金：

中国国家自然科学基金;

关键词：

Jackfruit seed starch; Supramolecular structure; Resistant starch; Digestibility; Thermal properties; AMYLOPECTIN FINE-STRUCTURE; ALPHA-AMYLASE; CHAIN-LENGTH; X-RAY; PASTING PROPERTIES; GRANULE STRUCTURE; AMYLOSE CONTENT; FATTY-ACIDS; GELATINIZATION; DIGESTION;

D O I：

10.1016/j.carbpol.2016.05.030

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of supramolecular structure on the physicochemical properties and digestibility of jack fruit seed starch (JSS) were investigated. Compared with maize and cassava starches (MS and CS), JSS had smaller granules and higher amylose content (JSS: 24.90%; CS: 16.68%; and MS: 22.42%), which contributed to higher gelatinization temperature (T-o: 81.11 degrees C) and setback viscosity (548.9 mPa s). From scanning electron microscopy, the digestion of JSS was observed mainly at the granule surface. Due to its higher crystallinity (JSS: 30.6%; CS: 30.3%; and MS: 27.4%) and more ordered semi -crystalline lamellae, JSS had a high RS content (74.26%) and melting enthalpy (19.61 J/g). In other words, the supramolecular structure of JSS extensively determined its digestibility and resistance to heat and mechanical shear treatment. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：269 / 277

页数：9

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