Resistant starch contents of native and heat-moisture treated jackfruit seed starch

• Main Authors: Kittipongpatana,O.S., Kittipongpatana,N.
• Format: Article
• Published: Hindawi Publishing Corporation 2015
• Subjects: Medicine (all); Biochemistry, Genetics and Molecular Biology (all); Environmental Science (all)
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84921492330&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38556
• Institution: Chiang Mai University

© 2015 Ornanong S. Kittipongpatana and Nisit Kittipongpatana. Native jackfruit seed starch (JFS) contains 30% w/w type II resistant starch (RS2) and can potentially be developed as a new commercial source of RS for food and pharmaceutical application. Heat-moisture treatment (HMT) was explored as a mean to increase RS content of native JFS. The effect of the conditions was tested at varied moisture contents (MC), temperatures, and times. Moisture levels of 20-25%, together with temperatures 80-110°C, generally resulted in increases of RS amount. The highest amount of RS (52.2%) was achieved under treatment conditions of 25% MC and 80°C, for 16 h (JF-25-80-16). FT-IR peak ratio at 1047/1022 cm-1 suggested increases in ordered structure in several HMT-JFS samples with increased RS. SEM showed no significant change in the granule appearance, except at high moisture/temperature treatment. XRD revealed no significant change in peaks intensities, suggesting the crystallinity within the granule was mostly retained. DSC showed increases in T g and, in most cases, Δ T, as the MC was increased in the samples. Slight but significant decreases in Δ H were observed in samples with low RS, indicating that a combination of high moisture and temperature might cause partial gelatinization. HMT-JFS with higher RS exhibited less swelling, while the solubility remained mostly unchanged.