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

摘要

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.