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Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch

文献类型： 外文期刊

作者： Zhang, Yanjun 1 ; Li, Bo 1 ; Zhang, Yutong 1 ; Xu, Fei 1 ; Zhu, Kexue 1 ; Li, Shize 3 ; Tan, Lehe 1 ; Wu, Gang 1 ; Dong, Wen 1 ;

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

2.East Univ Heilongjiarg, Dept Food Sci, Harbin 150066, Heilongjiang, Peoples R China

3.Heilongjiang Bayi Agr Univ, Coll Food Sci, Daqing 163319, Heilongjiang, Peoples R China

关键词： Jackfruit starch; Amylopectin; Degree of polymerization; Gelatinization properties

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： 2019 年 289 卷

页码：

收录情况： SCI

摘要： Five gelatinized jackfruit starches (GJFSS: Ml', M5', M6', M11', and BD') were prepared using amylose mixed with five types of amylopectin. M1' had the lowest degree of polymerization while BD' had the highest. The five GJFSS samples showed significant variations in microstructures, varying from a compact structure (M1') to a loose structure (BD'). The freeze-thaw stability was consistent with results of the microstructure. High syneresis formed compact structure (M1'), and low syneresis formed a loose structure (BD'). As the degree of polymerization of amylopectin increased, the gelatinization enthalpy, peak viscosity, breakdown, final viscosity, setback, and absorbance ratio decreased, while the transition temperature and pasting temperature increased. The thermal, pasting properties, and the short-range molecular order, were consistent with the results of the microstructure and syneresis. All the results indicated that the degree of polymerization of amylopectin is an important structural factor that can significantly affect the gelatinization properties of starch.

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