TY - JOUR
T1 - Isolation and characterization of Mexican jackfruit (Artocarpus heterophyllus L) seeds starch in two mature stages
AU - Madrigal-Aldana, Deyanira L.
AU - Tovar-Gõmez, Beatriz
AU - De Oca, Miguel Mata Montes
AU - Sáyago-Ayerdi, Sonia G.
AU - Gutierrez-Meraz, Felipe
AU - Bello-Pérez, Luis A.
PY - 2011/6
Y1 - 2011/6
N2 - Starch was isolated from jackfruit (Artocarpus heterophyllus L) seeds grown in México at different stages of fruit maturity and ripeness. Seeds represent about 8-15% from the fruit that can weigh around 2-36kg. Proximate composition of seeds showed a high protein content (ca. 22%). Starch yield was 14% with a purity of 81% in both ripeness stages and AM content was lower (12.27%) than other non-common starch sources. The starch granules in physiological mature (PM) and consumption ripeness (CR) jackfruit showed birefringence with diverse shapes such as semi-oval or bell shapes. The size of starch granules for PM ranged between 3 and 9.5μm and for CR between 3 and 12μm. A-type XRD pattern was similar to cereal starches. PM starch had higher peak viscosity than CR, but CR did not show breakdown; both starches presented setback during cooling. Thermal properties of gelatinization and retrogradation in PM and CR starches were similar. Characterization performed on this non-common starch showed that it could be an alternative to use in food systems.
AB - Starch was isolated from jackfruit (Artocarpus heterophyllus L) seeds grown in México at different stages of fruit maturity and ripeness. Seeds represent about 8-15% from the fruit that can weigh around 2-36kg. Proximate composition of seeds showed a high protein content (ca. 22%). Starch yield was 14% with a purity of 81% in both ripeness stages and AM content was lower (12.27%) than other non-common starch sources. The starch granules in physiological mature (PM) and consumption ripeness (CR) jackfruit showed birefringence with diverse shapes such as semi-oval or bell shapes. The size of starch granules for PM ranged between 3 and 9.5μm and for CR between 3 and 12μm. A-type XRD pattern was similar to cereal starches. PM starch had higher peak viscosity than CR, but CR did not show breakdown; both starches presented setback during cooling. Thermal properties of gelatinization and retrogradation in PM and CR starches were similar. Characterization performed on this non-common starch showed that it could be an alternative to use in food systems.
KW - Granule size
KW - Jackfruit
KW - Molecular characteristics
KW - Non-common starch sources
KW - Thermal properties
UR - http://www.scopus.com/inward/record.url?scp=79958176364&partnerID=8YFLogxK
U2 - 10.1002/star.201100008
DO - 10.1002/star.201100008
M3 - Artículo
SN - 0038-9056
VL - 63
SP - 364
EP - 372
JO - Starch/Staerke
JF - Starch/Staerke
IS - 6
ER -