IOP Conference Series Earth and Environmental Science · 2019 · 11 citations · 34 references
AgricultureFood SciencePlant SciencesCarbohydrate ChemistryFood ChemistrySeed ScienceCarbohydrate AnalysisCarbohydrate CharacterizationCarbohydrate SpectroscopyCarbohydrates In FoodsSpectroscopic Food AnalysisStarch ChemistryGelationGelation MechanismsGelation TemperatureSeed Starch CompositionStarch Functional PropertiesStarch Granule MorphologyStarch Physicochemical PropertiesTemperature-dependent Structural Changes
Abstract This study aimed to compare the starch isolated from jackfruit seed specifically from J33 variety with the commercial native potato, tapioca and waxy maize starches in terms of their chemical, functional and morphological properties. The infra–red spectra, bond bending and stretching of all samples were analysed using FTIR spectrometer within range of 4000 - 400 cm −1 . Least gelation concentration (LGC), swelling power (SP) and solubility were determined as functional properties of the starches. Scanning electron micrograph (SEM) was used for characterisation of starch granules morphology. FTIR measurement shows aromatic compounds detected in jackfruit seed starch (JSS). LGC displays capability of JSS to form gel at 10% which is better than potato starch. SP and solubility of JSS have no significant differences over the temperature changes. SEM image of JSS exhibits bell and round shape of starch granule. Thus, JSS can be a good source of starch in future and help in reducing waste by turning into beneficial product.
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