Influence of annealing on gelatinization properties, retrogradation and susceptibility of breadfruit starch (Artocarpus Communis)

Abstract

Breadfruit starch samples were prepared after annealing at 45-60°C for 24 h and the relationship between the thermal properties and the retrogradation of starch was investigated using differential scanning calorimetry. The peak temperature (Tp) increased with increasing annealing temperature but enthalpy value was decreased with increasing annealing temperature. Twelve days after storage, according to the Avrami equation, the retrogradation rate of annealed breadfruit starch that estimated by the change of re-gelatinization enthalpy of starch was slowed when compared with the control. Furthermore, annealing treatments strongly affected the susceptibility of starch to enzymatic hydrolysis. These results showed that the increasing of Tp breadfruit starch by differences of annealing treatments could retard the retrogradation and resistant of breadfruit starch to enzymatic hydrolysis. Copyright © Taylor & Francis Group, LLC.