| Autor: |
Dang Hai Dang Nguyen, Viet Ha Do, Young-Lim Kim, Suyong Lee, Phuong Lan Tran, Sunghoon Park, Sang-Ho Yoo, Yong-Ro Kim |
| Rok vydání: |
2015 |
| Předmět: |
|
| Zdroj: |
LWT - Food Science and Technology. 62:1091-1098 |
| ISSN: |
0023-6438 |
| DOI: |
10.1016/j.lwt.2015.01.054 |
| Popis: |
Jackfruit seed starch (JFSS) cultivated in Vietnam had a high amylose content (∼44%). Differential scanning calorimetry thermogram of JFSS consisted of two separate endothermic peaks with distinct onset and conclusion temperatures. When JFSS was heated at 70 °C, the first endothermic peak disappeared, whereas the second endotherm remained. The partially-gelatinized JFSS still possessed A-type X-ray diffraction pattern. SEM images showed that the rim of the starch granule at the hollow bottom of the bell shape first melted during the partial gelatinization at 70 °C. Both native and partially-gelatinized JFSS produced soft and highly elastic gels, but their moduli differed slightly. Additionally, the partially-gelatinized JFSS was successfully used to produce genistin–cycloamylose (CA) and amylose–lysolecithin complexes with and without 4-α-glucanotransferase. Water sorption isotherms of partially gelatinized JFSS showed higher water-holding capacity than that of the native starch. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect