Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility
文献类型： 外文期刊
作者： Li, Bo 1 ; Zhang, Yutong 3 ; Xu, Fei 2 ; Khan, Muhammad Rafiullah 1 ; Zhang, Yanjun 2 ; Huang, Chongxing 1 ; Zhu, Kexu 1 ;
作者机构： 1.Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530003, Guangxi, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
3.Gangneung Wonju Natl Univ, Dept Marine Food Sci & Technol, Kangnung 25457, Gangwon, South Korea
关键词： Jackfruit seed starch; Improved extrusion cooking technology; Supramolecular structure; Starch digestibility; Principal component analysis
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 336 卷
页码：
收录情况： SCI
摘要： 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 alpha-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.
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