Effect of Polymerization Degree of Amylopectin on the Physical and Chemical Properties of Complexes of Jackfruit Amylopectin and Lauric Acid

ZHU Libin; XU Fei; LI Bo; NIU Guangcai; ZHANG Yanjun

doi:10.13386/j.issn1002-0306.2021020082

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 65-72. > DOI: 10.13386/j.issn1002-0306.2021020082

ZHU Libin, XU Fei, LI Bo, et al. Effect of Polymerization Degree of Amylopectin on the Physical and Chemical Properties of Complexes of Jackfruit Amylopectin and Lauric Acid[J]. Science and Technology of Food Industry, 2021, 42(21): 65−72. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020082.

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Effect of Polymerization Degree of Amylopectin on the Physical and Chemical Properties of Complexes of Jackfruit Amylopectin and Lauric Acid

ZHU Libin^{1, 2, 3,},
XU Fei^{2, 3},
LI Bo^{2, 3, 4},
NIU Guangcai^1, ,,
ZHANG Yanjun^{1, 2, 3, ,}

1.
Food College, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning 571533, China
3.
Key Laboratory of ProcessingSuitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
4.
Guangxi University, College of Light Industry and Food Engineering, Nanning 530004, China

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Received Date: February 08, 2021
Available Online: August 26, 2021

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Abstract

Abstract

To investigate the effect of the polymerization degree of amylopectin on the physical and chemical properties of amylopectin-lipid complexes, the physical and chemical properties of five complexes (M1ZY, M2ZY, M3ZY, M4ZY and M5ZY) formed by jackfruit seed amylopectin (JFSA) with different polymerization degree and lauric acid were measured. The correlation between the gelatinization characteristic parameters, the weight-average polymerization degree (DPw) and the complex indexes (CI) of the five compounds were also analyzed. The results showed that the complex indexes of complexes were significantly increased (P<0.05) from 23.27% (M1ZY) up to 35.95% (M5ZY) with the increase of degree of amylopectin polymerization. The degree of syneresis, water solubility, oil solubility, swelling power and solubility of these five compounds were obviously increased. The gelatinization characteristic parameter values of the five compounds were significantly different. With the increase of amylopectin polymerization degree, the peak viscosity (PV), trough viscosity (TV) and final viscosity of the five compounds increased. However, the breakdown (BkD) and setback value (StB) decreased. The results of Pearson correlation analysis showed that the DPw of amylopectin was significantly positively correlated with the TV and CI of the complex (r=0.887, 0.949; P<0.05). The degree of amylopectin polymerization was an important factor affecting the physical and chemical properties of JFSA-lauric acid complexes.
- Jackfruit seed amylopectin (JFSA),
- degree of polymerization,
- lauric acid,
- starch-lipid complexes,
- physical and chemical properties

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References (43)

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