Abstract：
:Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, which led to decreased radius of gyration (Rg), number-average molar mass (Mn), weight-average molar mass (Mw), long chains and Rc. The medium and short chains and PI (Mw/Mn) increased, while the amylose content hardly changed. The crystalline structure of JFSS was converted from A-type to V-type. Increasing the temperature and screw speed during the treatment significantly increased the medium and short chains and Rg, while it decreased the long chains, amylose, Mn, Mw, PI, and Rc. However, the opposite effect was observed when increasing the moisture content. The in vitro digestibility of JFSS was significantly improved after IECT, due to destruction of starch supramolecular structure according to principal component analysis.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li B,Zhang Y,Xu F,Khan MR,Zhang Y,Huang C,Zhu K,Tan L,Chu Z,Liu Adoi
10.1016/j.foodchem.2020.127716subject
Has Abstractpub_date
2021-01-30 00:00:00pages
127716eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31578-8journal_volume
336pub_type
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