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Isolation and characterization of Mexican jackfruit ( Artocarpus heterophyllus L) seeds starch in two mature stages
Author(s) -
MadrigalAldana Deyanira L.,
TovarGómez Beatriz,
de Oca Miguel MataMontes,
SáyagoAyerdi Sonia G.,
GutierrezMeraz Felipe,
BelloPérez Luis A.
Publication year - 2011
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201100008
Subject(s) - artocarpus , ripeness , starch , food science , horticulture , retrogradation (starch) , amylose , chemistry , botany , ripening , biology
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 2–36 kg. 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 9.5 µm and for CR between 3 and 12 µm. 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.