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

Jin Chen; Yi Liang; Xiaoxi Li; Ling Chen; Fengwei Xie

doi:10.1016/j.carbpol.2016.05.030

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

Jin Chen, Yi Liang, Xiaoxi Li, Ling Chen, Fengwei Xie

Research output: Journal Publication › Article › peer-review

57 Citations (Scopus)

Abstract

The influence of supramolecular structure on the physicochemical properties and digestibility of jackfruit 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 °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.

Original language	English
Pages (from-to)	269-277
Number of pages	9
Journal	Carbohydrate Polymers
Volume	150
DOIs	https://doi.org/10.1016/j.carbpol.2016.05.030
Publication status	Published - 5 Oct 2016
Externally published	Yes

Keywords

Digestibility
Jackfruit seed starch
Resistant starch
Supramolecular structure
Thermal properties

ASJC Scopus subject areas

Polymers and Plastics
Organic Chemistry
Materials Chemistry

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10.1016/j.carbpol.2016.05.030

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title = "Supramolecular structure of jackfruit seed starch and its relationship with digestibility and physicochemical properties",

abstract = "The influence of supramolecular structure on the physicochemical properties and digestibility of jackfruit 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 (To: 81.11 °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.",

keywords = "Digestibility, Jackfruit seed starch, Resistant starch, Supramolecular structure, Thermal properties",

author = "Jin Chen and Yi Liang and Xiaoxi Li and Ling Chen and Fengwei Xie",

note = "Publisher Copyright: {\textcopyright} 2016 Elsevier Ltd",

year = "2016",

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doi = "10.1016/j.carbpol.2016.05.030",

language = "English",

volume = "150",

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journal = "Carbohydrate Polymers",

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TY - JOUR

T1 - Supramolecular structure of jackfruit seed starch and its relationship with digestibility and physicochemical properties

AU - Chen, Jin

AU - Liang, Yi

AU - Li, Xiaoxi

AU - Chen, Ling

AU - Xie, Fengwei

PY - 2016/10/5

Y1 - 2016/10/5

N2 - The influence of supramolecular structure on the physicochemical properties and digestibility of jackfruit 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 (To: 81.11 °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.

AB - The influence of supramolecular structure on the physicochemical properties and digestibility of jackfruit 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 (To: 81.11 °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.

KW - Digestibility

KW - Jackfruit seed starch

KW - Resistant starch

KW - Supramolecular structure

KW - Thermal properties

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U2 - 10.1016/j.carbpol.2016.05.030

DO - 10.1016/j.carbpol.2016.05.030

M3 - Article

C2 - 27312638

AN - SCOPUS:84977643800

SN - 0144-8617

VL - 150

SP - 269

EP - 277

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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