Thi Thu-Ha Pham, Trung Duc Nguyen, Ngoc-Anh Pham, Thi Hong-Thuy Le, Ngoc-Tuan Nguyen, Thanh-Tung Nguyen
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引用次数: 0
Abstract
Starch from jackfruit seeds shows potential for use in food production processes with high starch content. Modification of jackfruit seed starch to increase the resistant starch content makes it a promising candidate for prebiotics in the food industry. Carboxymethylation can provide benefits for starch utilization in improving starch functional properties such as solubility, viscosity, and resistant starch content. This study chemically modified starch through carboxymethylation at different concentrations of sodium hydroxide to investigate the effect of carboxymethyl substitution on the digestible properties of the starch. Carboxymethylation exhibited a high degree of substitution from 0.28% to 0.57% as a function of the concentration of sodium hydroxide (5–10 wt%). The treatment enhanced the swelling, water solubility, and water/oil absorption. The resistant starch content increased from ~ 21 to ~ 39.67%. However, the high degree of substitution showed structural deformation of the starch granules with a decrease in crystallinity from about 35 to 1% by SEM and XRD. The degree of carboxymethyl substitution increased resistant starch content, reduced rapidly digestible starch, and had negligible impact on slowly digestible starch. Jackfruit seed starch treated with 10% by weight of NaOH was the optimal value that increased carboxymethyl substitution to 0.57% and resistant starch content to ~ 40%. This concentration was also optimal for the functional properties of starch with the highest values of swelling degree (~ 27 g/g), water solubility (~ 50%), freeze–thaw stability (~ 20% of syneresis after 4 freeze–thaw cycles), and oil and water absorption (150% of oil absorption and 180% of water absorption).
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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