Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility. (30th January 2021)

• Record Type: Journal Article
• Authors: Li, Bo; Zhang, Yutong; Xu, Fei; Khan, Muhammad Rafiullah; Zhang, Yanjun; Huang, Chongxing; Zhu, Kexue; Tan, Lehe; Chu, Zhong; Liu, Aiqin
• Is Part Of: Food chemistry. Volume 336(2021)
• Publication Date: 2021-01-30
• Subjects: Jackfruit seed starch -- Improved extrusion cooking technology -- Supramolecular structure -- Starch digestibility -- Principal component analysis; JFSS jackfruit seed starch -- EJFSS extruded jackfruit seed starch -- IECT improved extrusion cooking technology -- DMSO dimethyl sulfoxide -- HI hydrolysis index -- GI glycemic index -- RDS rapidly digestible starch -- SDS slowly digestible starch -- RS resistant starch -- SDI starch digestible index -- C∞ equilibrium concentration -- k enzymatic hydrolysis speed rate -- Mw weight-average molar mass -- Mn number-average molar mass -- Rg radius of gyration -- Rc relative crystallinity -- PCA principal component analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127716
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Effect of IECT on supramolecular structure of jackfruit starch (JFSS) was studied. Mw, Rg, Rc of JFSS were notably decreased and amylose content wasn't changed by IECT. B2 and B3+ chains of JFSS were converted to A and B1 chains after IECT treatment. The mechanism of JFSS treated by IECT is break of α-1.4-glycosidic bond in backbone. In vitro digestibility of JFSS was improved by changes of supramolecular structure. Abstract: Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, which led to decreased radius of gyration (Rg), number-average molar mass (Mn), weight-average molar mass (Mw), long chains and Rc. The medium and short chains and PI (Mw/Mn) increased, while the amylose content hardly changed. The crystalline structure of JFSS was converted from A-type to V-type. Increasing the temperature and screw speed during the treatment significantly increased the medium and short chains and Rg, while it decreased the long chains, amylose, Mn, Mw, PI, and Rc. However, the opposite effect was observed when increasing the moisture content. The in vitro digestibility of JFSS was significantly improved after IECT, due to destruction of starch supramolecular structure according to principal component analysis.