ArticleScientific reports2017
Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 50 citations in OpenAlex.
- Physicochemical properties of Alisma starch.Frontiers in nutrition · 2025Article
- Unveiling the retrogradation mechanism of a novel high amylose content starch-Food chemistry: X · 2023Article
- Physicochemical, Morphological, and Cytotoxic Properties of Brazilian Jackfruit (Journal of functional biomaterials · 2023Article
- Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles.Foods (Basel, Switzerland) · 2022Article
- Structure and Processing Properties of Nine Yam (Molecules (Basel, Switzerland) · 2022Article
- Effect of new type extrusion modification technology on supramolecular structure andFrontiers in nutrition · 2022Article
- Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties.Frontiers in bioengineering and biotechnology · 2021Article
- Isolation and characterization of starch fromHeliyon · 2019Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The molecular structure of starches isolated from five jackfruits (M2, M3, M4, M8 and X1) and its relationship with physicochemical properties were investigated. Although they had uniform amylose (AM) content, the five jackfruit starches displayed different physicochemical properties, including their pasting, thermal, crystal and texture properties. Furthermore, differences in the molecular structure (i.e., average weight-average molar mass (Mw) of amylose and amylopectin (AP) as well as the same AP fine structure) were also found in the five jackfruit starches. The results indicated that jackfruit starch with a larger Mw of amylose and proportions of DP 25-36, DP ≥ 37 and chain length had a lower peak viscosity, breakdown, final viscosity, setback and adhesiveness, but a higher pasting and gelatinization temperature, gelatinization temperature range, gelatinization enthalpy and relative crystallinity. Xiangyinsuo 1 hao (X1) starch, which originated from Xinglong in Hainan province, China, had special physicochemical properties, which were ascribed to its lower amylopectin Mw, smaller particle size, and perfect amylopectin structure. The results showed that the most important intrinsic factors that could determine the physicochemical properties of starch were its molecular structure, including the Mw of amylose and AP as well as a fine AP structure.
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