Retrogradation behavior of amylopectin extracted different jackfruit cultivars seeds in presence on the same amylose
文献类型： 外文期刊
作者： Zhang, Yanjun 1 ; Zhang, Yutong 1 ; Li, Bo 1 ; Xu, Fei 1 ; Zhu, Kexue 1 ; Tan, Lehe 1 ; Wu, Gang 1 ; Dong, Wenjiang 1 ; Li, 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
2.Heilongjiang Bayi Agr Univ, Coll Food Sci, Daqing 163319, Heilongjiang, Peoples R China
3.East Univ Heilongjiang, Dept Food Sci, Harbin 150066, Heilongjiang, Peoples R China
关键词： Jackfruit starch; The same amylose; Degree of polymerization of amylopectin; Retrogradation behavior
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2019 年 114 卷
页码：
收录情况： SCI
摘要： The retrogradation behavior of the same amylose mixed with five jackfruit species of amylopectin (Malaysia 1, Malaysia 5, Malaysia 6, Malaysia 11, Xinglongbendi) has been investigated. The amylose mixed with five different amylopectin was completely gelatinized and retrograded after low temperature storage (4 degrees C), which formed the M1', M5', M6', M11', BD'. The amylopectin from Xinglongbendi showed the highest degree of polymerization while the lowest was found for Malaysia 1. Compared to a loose structure from BD', M1' displayed the more compact structure. Increasing degree of amylopectin polymerization led to decreased recrystallization rate and increased Avrami exponent. Increasing degree of amylopectin polymerization increased the thermal transition temperatures, while it decreased the retrogradation enthalpy, degree of retrogradation, relative crystallinity, and short-range molecular order of the retrograded samples. The syneresis positively correlated the melting enthalpy of re-ordered structure, which was agreed with results of the microstructure. Based on the amylopectin with different degrees of polymerization, the retrogradation enthalpy, degree of retrogradation, the relative crystallinity, and the short-range molecular order displayed significant positive correlations with k (r = 0.99, 0.98, 0.99, and 0.99, respectively, p < 0.01). The results of this experiment can provide a new direction and theoretical reference for starch retrogradation research.
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