Abstract
The molecular structure of starches isolated from five jackfruits (M2, M3, M4, M8 and X1) and its relationship with physicochemical properties were investigated. Although they had uniform amylose (AM) content, the five jackfruit starches displayed different physicochemical properties, including their pasting, thermal, crystal and texture properties. Furthermore, differences in the molecular structure (i.e., average weight-average molar mass (Mw) of amylose and amylopectin (AP) as well as the same AP fine structure) were also found in the five jackfruit starches. The results indicated that jackfruit starch with a larger Mw of amylose and proportions of DP 25–36, DP ≥ 37 and chain length had a lower peak viscosity, breakdown, final viscosity, setback and adhesiveness, but a higher pasting and gelatinization temperature, gelatinization temperature range, gelatinization enthalpy and relative crystallinity. Xiangyinsuo 1 hao (X1) starch, which originated from Xinglong in Hainan province, China, had special physicochemical properties, which were ascribed to its lower amylopectin Mw, smaller particle size, and perfect amylopectin structure. The results showed that the most important intrinsic factors that could determine the physicochemical properties of starch were its molecular structure, including the Mw of amylose and AP as well as a fine AP structure.
Highlights
Jackfruit (Artocarpus heterophyllus Lam) is one of the most common evergreen trees found in tropical and subtropical regions of the world and is widely cultivated for its large edible fruit
The sizes of the five different samples ranked as Malaysia No 3 (M3) > Malaixiya No 2 (M2) > Malaysia No 4 (M4) > Malaysia No 8 (M8) > Xiangyinsuo 1 hao (X1)
M3 showed the widest range of 0.46–46.95 μm and the largest particle size, with an average of 12.46 μm, whereas X1 starch showed the narrowest range of 0.41–30.77 μm and the smallest, with an average size of 7.63 μm
Summary
Jackfruit (Artocarpus heterophyllus Lam) is one of the most common evergreen trees found in tropical and subtropical regions of the world and is widely cultivated for its large edible fruit. Jackfruit seeds which represent 8–15% of the fruit weight[2] have a short shelf life because of their high carbohydrate content (i.e., starch content above 60%, dry basis) and could be used as good culture for microorganism[3] They contain a large amount of potentially useful starchy material, the seeds are usually discarded as a waste in jackfruit processing, contributing to environmental pollution[4]. A relationship between the molecular structure [average weight-average molar mass (Mw), number-average molar mass (Mn), average radius of gyration (Rg) from amylose and amylopectin and corresponding branch chain-length distribution of amylopectin from the same AP sample] and the physicochemical properties (pasting, thermal, crystal and textural properties) is preliminarily studied
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