Effect of acid concentration and treatment time on acid-alcohol modified jackfruit seed starch properties

被引：95

作者：

Dutta, Himjyoti ^{[1
]}

Paul, Sanjib Kumar ^{[1
]}

Kalita, Dipankar ^{[1
]}

Mahanta, Charu Lata ^{[1
]}

机构：

[1] Tezpur Univ, Sch Engn, Dept Food Proc Technol, Tezpur, Assam, India

来源：

FOOD CHEMISTRY | 2011年 / 128卷 / 02期

关键词：

Jackfruit seed starch; Physicochemical properties; SEM; XRD; FTIR; PHYSICOCHEMICAL PROPERTIES; RETROGRADATION PROPERTIES; CORN STARCHES; AMYLOPECTIN; RICE; GELATINIZATION; HYDROLYSIS; GRANULES; AMYLOSE; FLOUR;

D O I：

10.1016/j.foodchem.2011.03.016

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The properties of starch extracted from jackfruit (Artocarpus heterophyllus Lam.) seeds, collected from west Assam after acid-alcohol modification by short term treatment (ST) for 15-30 min with concentrated hydrochloric acid and long term treatment (LT) for 1-15 days with 1 M hydrochloric acid, were investigated. Granule density, freeze thaw stability, solubility and light transmittance of the treated starches increased. A maximum decrease in the degree of polymerisation occurred in ST of 30 min (2607.6). Jackfruit starch had 27.1.1 +/- 0.04% amylose content (db), which in ST initially decreased and then increased with the severity of treatment; in LT the effect was irregular. The pasting profile and granule morphology of the treated samples were severely modified. Native starch had the A-type crystalline pattern and crystalline structure increased on treatment. FTIR spectra revealed slight changes in bond stretching and bending. Colour measurement indicated that whiteness increased on treatment. Acid modified jackfruit seed starch can have applications in the food industry. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：284 / 291

页数：8

共 40 条

[1]

[Anonymous], 1990, OFFICIAL METHODS ANA

[2]

[Anonymous], 2005, Determination of moisture, ash, protein, and fat. Official method of analysis of the association of analytical chemists

[3]

Atichokudomchai N, 2000, STARCH-STARKE, V52, P283, DOI 10.1002/1521-379X(20009)52:8/9<283::AID-STAR283>3.0.CO

[4]

2-Q

[5]

Atichokudomchai N, 2001, STARCH-STARKE, V53, P577, DOI 10.1002/1521-379X(200111)53:11<577::AID-STAR577>3.0.CO

[6]

2-0

[7]

Beninca C., 2008, Ecletica Quimica, V33, P13, DOI [DOI 10.1590/S0100-46702008000300002, 10.1590/S0100-46702008000300002]

[8] STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY [J].

BILIADERIS, CG ;

MAURICE, TJ ;

VOSE, JR .

JOURNAL OF FOOD SCIENCE, 1980, 45 (06) :1669-&

[9]

BILIADERIS CG, 1981, CEREAL CHEM, V58, P502

[10]

BOBBIO FO, 1978, CEREAL CHEM, V55, P505

← 1 2 3 4 →