Journal
CARBOHYDRATE POLYMERS
Volume 161, Issue -, Pages 286-294Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2017.01.029
Keywords
Heat-moisture treatment; Breadfruit starch; Multi-scale structure; Physicochemical properties
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Funding
- Key Project of the National Natural Science Foundation of China (NSFC) [31130042]
- NSFC-Guangdong joint Foundation Key Project [U1501214]
- YangFan Innovative and Entrepreneurial Research Team Project [2014YT02S029]
- National Natural Science Foundation of Chine (NSFC) [31271824]
- R&D Projects of Zhongshan [2014A2FC217]
- R&D Projects of Guangdong Province [2014B090904047]
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Breadfruit starch was subjected to heat-moisture treatment (HMT) at different moisture content (MC). HMT did not apparently change the starch granule morphology but decreased the molecular weight and increased the amylose content. With increased MC, HMT transformed the crystalline structure (B -> A + B -> A) and decreased the relative crystallinity. With >= 25% MC, the scattering peak at ca. 0.6nm(-1) disappeared, suggesting the lamellar structure was damaged. Compared with native starch, HMT-modified samples showed greater thermostability. Increased MC contributed to a higher pasting temperature, lower viscosity, and no breakdown. The pasting temperature of native and HMT samples ranged from 68.8 to 86.2 degrees C. HMT increased the slowly-digestible starch (SDS) and resistant starch (RS) contents. The SDS content was 13.24% with 35% MC, which was 10.25% higher than that of native starch. The increased enzyme resistance could be ascribed to the rearrangement of molecular chains and more compact granule structure. (C)2017 Elsevier Ltd. All rights reserved.
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