Effect of the Degree of Polymerization of Amylopectin on the Retrogradation Properties of Jackfruit Seed Starch
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Abstract:
In this study, jackfruit seed starch (JFSS) was used as the raw material and subjected to separation into amylose and amylopectin. The obtained amylose was mixed, at a mass ratio of 1:1, with five types of amylopectin with different degrees of polymerization, and the resultant mixtures were subjected to gelatinization / retrogradation to prepare retrograded JFSS with different degrees of polymerization of amylopectin (RJFSS: M1’, M5’, M6’, M11’, and BD’). M1’ had the lowest degree of polymerization of amylopectin, while BD’ had the highest. The five RJFSS samples varied significantly: from a compact structure to a loose structure. High syneresis led to the formation of a compact structure, whilst low syneresis had the opposite effect. Increasing the degree of polymerization of amylopectin raised the Avrami exponent and transition temperature, while decreasing the recrystallization rate, retrogradation enthalpy, degree of retrogradation, relative crystallinity, absorbance ratio of the five RJFSS samples. The results of the thermodynamic properties, crystalline structure, and short-range molecular order confirmed the retrogradation behaviors of RJFSS with different degrees of polymerization of amylopectin. All the obtained results indicated that the degree of polymerization of amylopectin is an important structural factor affecting the retrogradation behaviors of starch during storage.
