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The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology

文献类型： 外文期刊

作者： Zhang, Yanjun 1 ; Zuo, Huiyu 2 ; Xu, Fei 1 ; Zhu, Kexue 1 ; Tan, Lehe 1 ; Dong, Wenjiang 1 ; Wu, Gang 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

2.Hua Zhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

关键词： Jackfruit seed starch; Improved extrusion cooking technology; Molecular structure; Digestion mechanism

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2021 年 110 卷

页码：

收录情况： SCI

摘要： To investigate the digestion mechanisms of EJFSS, the structural characteristics of slowly digestible starch (SDS) and resistant starch (RS) fractions isolated from native and extruded JFSS were studied. The SDS + RS and RS fractions in both native JFSS and that treated by IECT exhibited higher gelatinization temperatures, relative crystallinity and short-range molecular order, but lower gelatinization enthalpy (Delta H), than the control. Compared to the native JFSS, the Delta H, relative crystallinity and molecular order of JFSS subjected to IECT were significantly decreased (P < 0.05), indicating the double helix and long and short range order of JFSS were destroyed after IECT treatment. This was evidenced by the molecular structure of samples subjected to IECT treatment, which included a smaller molecular size of amylopectin and lower amylopectin content. The samples had an amylose peak but did not have a discernible amylopectin peak, indicating that amylopectin, which exhibited more extensive branching, was more susceptible to shear degradation than amylose. Compared to native SDS + RS and RS fractions, the SDS + RS and RS fractions treated by IECT exhibited a higher proportion of short amylopectin chains. Analysis of the microstructure further supported the above result in that, compared to native samples, a more loose and porous structure was observed in the extruded JFSS samples, which were easily attacked by enzymes. All results indicated that compared to native JFSS samples, amylopectin degradation by IECT treatment did not contribute to the formation of perfect crystals, which are more prone to hydrolysis.

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