Effect of HCl-Alcoholic Treatment on the Modification of Jackfruit (Artocarpus heterophyllus Lam) Seed Starch

Abstract:

Starches from different sources present unknown potential for new technological applications mainly when modifications are considered. In this study, jackfruit seed starch was treated in 6% hydrochloric acid in the presence of methanol and ethanol at 40°C for 2 hour and at ancohol/starch ratio of 4/1. Granule size, granular structure and solubility of the modified starch were investigated. Results showed that the average granule size of the starch ranged from 9.22μm to 14.03 μm (in methanol) and 11.86 μm (in ethanol), some changes in the solubility and the granular morphology by scanning electron microscope (SEM) were observed. Acid-modified jackfruit seed starch can have applications in pharmaceutical, food and confectionary industries.

• Periodical: Materials Science Forum (Volume 991)
• Pages: 150-156
• DOI: https://doi.org/10.4028/www.scientific.net/MSF.991.150
• Online since: May 2020
• Authors: Thi Hong Thuy Le*, Hoc Thang Nguyen, Van Khoi Nguyen, Thi Luong Nguyen, Thanh Tung Nguyen
• Keywords: Acid Hydrolysis, Food, Jackfruit Seed, Modified Starches, Structure

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