Characterizations of high purity starches isolated from five different jackfruit cultivars

Zhang, Yanjun; Zhu, Kexue; He, Shuzhen; Tan, Lei; Kong, Xiangqi

doi:10.1016/j.foodhyd.2015.07.037

Cited by 106 publications

(100 citation statements)

References 22 publications

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“…The proportions of A chains, B1 chains, B2 chains, and B3+ chains in JFSS were 32.75%, 36.08%, 18.32%, and 12.83%, respectively (Table and Figure ). Zhang et al similarly reported that the proportions of A chains, B1 chains, and B2 chains in the amylopectin of JFSS were 30.34–40.33%, 38.71–41.50%, and 14.29–20.98%, respectively . However, our result for B3+ (long chains) in JFSS was higher than that of Zhang et al who reported B3+ chain proportions of 5.80–9.97% in the amylopectin of JFSS .…”

Section: Resultscontrasting

confidence: 85%

“…In addition, as shown in Table and Figure , JFSS had higher M w , M n , and R g than CS, MS, WS, and RS but lower values than PS. According to Zhang et al, Rg reflects the molecular size, indicating that JFSS has a relatively large molecular size. The M w values in RS and PS were 0.42 × 10 7 g mol −1 and 4.74 × 10 7 g mol −1 , respectively, similar to the results of Xie et al and Viturawong et al who reported that the M w of RS and PS were 4.05 × 10 6 g mol −1 and 4.59 × 10 7 g mol −1 , respectively .…”

Section: Resultsmentioning

confidence: 99%

“…A Rapid Visco Analyzer (RVA super 4, Newport Scientific, Australia) was used to determine the pasting properties of the samples . Starch samples (dry basis; 3.0 g) were placed into 25.0 mL water, stirred in an RVA container at 960 r min −1 for 10 s, then at 160 r min −1 for the remainder of the experiment.…”

Section: Methodsmentioning

confidence: 99%

“…Various researchers have explored its extraction and purification, and our team has also conducted extensive research on JFSS. Zhang et al researched the microstructure and physicochemical properties of high‐purity starch from five jackfruit varieties (M1, M5, M6, M11, and BD) . Zhang et al further demonstrated that the molecular structure of five varieties of JFSS (M2, M3, M4, M8, and X1) affected their physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure ofArtocarpus heterophyllusLam Seed Starch and Several Staple Crop Starches

Wang

et al. 2019

Starch Stärke

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Experimental investigation of molecular structure, pasting properties, and post‐prandial blood sugar (PPBS) is performed using the kinetics of in vitro starch hydrolysis on jackfruit seed starch (JFSS), cassava starch (CS), potato starch (PS), maize starch (MS), wheat starch (WS), and rice starch (RS). The results show that JFSS displays smaller and smoother granule morphology, a higher amylose content (27.01%), a greater proportion of B3+ chains (12.83%), and a lower proportion of B1 chains (36.08%) than CS, MS, WS, and RS. JFSS also has higher values for weight‐average molar mass (2.09 × 107 g mol−1), gelatinization temperature (88.15 °C), peak viscosity (3539 cP), final viscosity (5153 cP), and crystallinity (29.39%) than CS, MS, WS, and RS. Due to the above properties, JFSS displays lower values for the equilibrium constant (C∞; 35.80%), kinetic constant (k; 0.62 h−1), hydrolysis index (HI; 41.43), and prediction of postprandial blood sugar (PPBS; 62.45) than the other A‐type starches CS, MS, WS, and RS. Furthermore, the experimental results indicate that JFSS is a middle‐level glucose food group.

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Section: Resultscontrasting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure ofArtocarpus heterophyllusLam Seed Starch and Several Staple Crop Starches

Wang

et al. 2019

Starch Stärke

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“…During cooling, straight‐chain solubilized amylose starch molecules begin to realign and form a stable gel structure. This phenomenon is called retrogradation . The low amylose content in cross‐linked starch compared to other starches may be responsible for their low retrogradation.…”

Section: Resultsmentioning

confidence: 99%

Phosphorylated and Cross‐Linked Wheat Starches in the Presence of Polyethylene Oxide and Their Application in Biocomposite Films

et al. 2018

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Wheat starch is modified by phosphorylation and cross‐linking. Starches are evaluated for phosphorus content, amylose content, swelling power, solubility, pasting properties, crystallinity, and morphology. Films are made with phosphorylated and cross‐linked starches, and with addition of 10% (w/w) polyethylene oxide (PEO). The films are evaluated for morphology, water vapor permeability, mechanical properties, crystallinity, roughness, and angle of contact with water. Phosphorylated starch shows higher phosphorus content, amylose content, swelling power, and solubility than cross‐linked starch and native starch did. The starch film containing PEO presents discontinuous morphology, is more crystalline and rugged, and less hydrophilic than starch films without PEO. The biocomposite proves promising for usage in flexible packaging.

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Tropical fruit‐derived starch: An innovative strategy for high‐value nutritional processing of agricultural solid waste

Lan,

Wang,

et al. 2024

Food Frontiers

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Tropical fruits are popular worldwide due to their appealing flavors and diverse health benefits. However, a significant amount of waste is caused by inferior fruits that are partly eliminated from the fresh fruit market and by‐products produced during transportation, storage, and processing. With increasing focus on environmental sustainability and resource conservation, recycling waste resources from tropical fruits has emerged as a hot topic of interest. Fruit‐derived starch is an emerging approach to adding value for some tropical fruit waste and inferior fruits. This review article briefly overviews extraction methods, chemical composition, structural characteristics, physical and chemical properties, physiological benefits, modification techniques, and potential applications of new tropical fruit‐derived starch. Compared with traditional starch, tropical fruit‐derived starch exhibits unique structural and processing attributes, making it suitable as a supplement or replacement for industrial starch in the food industry. Moreover, tropical fruit‐derived starch retains the rich nutrients and functional components present in fruits to some extent, thereby offering potential health benefits and greater consumer acceptance. Although current research on starch derived from tropical fruits is primarily at the laboratory stage, and there is limited exploration of its processing and application, evolving lifestyle trends and heightened health awareness are expected to foster its further development and utilization, paving the way for large‐scale commercialization and driving future market growth.

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Characterizations of high purity starches isolated from five different jackfruit cultivars

Cited by 106 publications

References 22 publications

Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure ofArtocarpus heterophyllusLam Seed Starch and Several Staple Crop Starches

Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure ofArtocarpus heterophyllusLam Seed Starch and Several Staple Crop Starches

Phosphorylated and Cross‐Linked Wheat Starches in the Presence of Polyethylene Oxide and Their Application in Biocomposite Films

Tropical fruit‐derived starch: An innovative strategy for high‐value nutritional processing of agricultural solid waste

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