Comprehensive review of the impact of modification on the properties of jackfruit seed starch and its applications
Keywords:Jackfruit, modification, morphology, viscosity, chemical
AbstractJackfruit belongs to the family Moraceae and is used as a novel source of starch. In the native stage, starch granules are generally insoluble at room temperature, extremely resistant to enzymatic hydrolysis and display an inability to endure processing conditions related to pH, temperature, shear rate and freeze–thawing. Modification can be carried out using chemical, physical or enzymatic methods, or a combination of these. To solve this problem, modification of starches is usually conducted to alter pasting, gelatinization and retrogradation behavior. Modified starches have been recognized as a multifunctional excipient in various industries. This review covers a wide array of topics relating to starch, including: methods of modification; the impact of modification on morphology, crystallinity, viscosity and functionality; and the application of modified starch.