Elucidating the impact of chemical modifications on the structure, and properties of jackfruit seed starch

Jackfruit seed starches from five different cultivars were examined to see how acid modification affected their physical-chemical, morphological, and pasting characteristics. The findings showed that acid modification reduced the swelling power and water-binding capacity of all starches, and increased their solubility. Amylose concentration marginally decreased after acid modification, but all starches maintained their natural A-type crystallinity. Chemically altered starch had a percent crystallinity range of 21.10% to 51.83%. In comparison to the native starch granules, the acid-modified starch granules from all the cultivars tended to be smaller (4.11 μm to 7.33 μm) and to show signs of damage. After modifications, Fourier-transform infrared (FTIR) spectra noticed a small change in the peak's strength. Following treatment with inorganic acid (HCl), the native starches of all five cultivars drastically lost their pasting qualities. The thermal study revealed that higher acid concentrations increased the temperatures required for gelatinization while lowering onset temperature (To) and enthalpy. These modified starches have the potential to be applied in various food formulations like bakery and confectionary as well as other industries.