PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF RS3 OBTAINED FROM CILACAP BREADFRUIT (Artocarpus altilis (Parkinson) Fosberg) STARCH

Suranaree Journal of Science and Technology Pub Date : 2023-11-22 DOI:10.55766/sujst-2023-05-e0895

Nunuk Siti Rahayu, Samanhudi Samanhudi, Danar Praseptiangga, Bambang Haryanto

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Abstract

Cilacap breadfruit is a variety native to Indonesia, characterized by superior properties, including fast growth, large fruit size, high carbohydrate, and starch content. This plant has a relatively high content of amylose and resistant starch (RS), allowing its conversion into RS for health benefits. Therefore, this study aimed to investigate the effect of autoclaving temperature (100, 121, and 140℃), cooling at 4ºC, and storing time (24 and 48 hours) on the formation of RS from Cilacap breadfruit, and determine its physicochemical (amylose, amylopectin, resistant starch, pasting properties, and thermal properties), as well as functional properties. The results showed that autoclaving-cooling increased the amylose and RS content, water solubility, onset, and peak of thermal temperature. The pasting properties of all parameters, gelatinization enthalpy, swelling power, and amylopectin content were decreased. Amylose content also significantly increased (p≤0.05) from 31.01±0.24 to 37.91±0.43, and RS content (p≤0.05) from 10.98±0.07 to 19.41±0.05. Furthermore, native starch and Cilacap breadfruit RS3 were categorized as high in Amylose. The autoclaving cooling process on Cilacap breadfruit starch effectively increased RS levels, making it a viable alternative for developing functional food

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从西拉卡普面包果（Artocarpus altilis (Parkinson) Fosberg）中提取的 RS3 的物理化学和功能特性淀粉

西拉卡普面包果是一种原产于印度尼西亚的品种，具有生长快、果实大、碳水化合物和淀粉含量高等优良特性。这种植物的直链淀粉和抗性淀粉（RS）含量相对较高，可将其转化为对健康有益的 RS。因此，本研究旨在调查高压灭菌温度（100、121 和 140℃）、4ºC 冷却和储存时间（24 和 48 小时）对从西拉卡普面包果中形成 RS 的影响，并确定其理化性质（直链淀粉、支链淀粉、抗性淀粉、糊化性质和热性质）以及功能性质。结果表明，高压蒸煮-冷却提高了直链淀粉和抗性淀粉的含量、水溶性、热温度的起始点和峰值。糊化性能的所有参数、糊化焓、膨胀力和直链淀粉含量都有所下降。直链淀粉含量（p≤0.05）从 31.01±0.24 增加到 37.91±0.43，RS 含量（p≤0.05）从 10.98±0.07 增加到 19.41±0.05。此外，原生淀粉和 Cilacap 面包果 RS3 被归类为高直链淀粉。对 Cilacap 面包果淀粉进行高压灭菌冷却处理可有效提高 RS 含量，使其成为开发功能性食品的可行替代品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Suranaree Journal of Science and Technology

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