Carboxymethyl Jackfruit Seed Starch: synthesis, characterization, and influence of reaction parameters

Abstract

Carboxymethyl jackfruit seed starch (CMS) was synthesized under different reaction conditions. The influence of sodium hydroxide concentration, monochloroacetic acid (MCA) concentration, IPA-water ratio, solvent-starch ratio, reaction time, and temperature were evaluated for degree of substitution (DS). Results have shown that the optimal DS of 0.68 was obtained at 50 °C, 90 minutes in solvent-starch ratio and isopropanol-water were 8:1 and 10:0. The ratio of sodium hydroxide and monochloroacetate acid moles to anhydroglucose unit (AGU) moles for the optimal DS were 1 and 1. Scanning electron microscope (SEM) of CMS particles showed the starch grain structure remains the same but the surface appeared many alveolar holes and no longer smooth as MS. Fourier transform infrared spectra (FTIR) of CMS and MS confirmed that carboxymethylation takes place on native starch molecules when the absorption band appears at a wavenumber of 1643 cm−1 corresponding to the vibrations of featured functional C=O group in CMS structure.

Finding out various potentials and possibilities of jackfruit seed and its usage in the industry: a review

“…There are mainly three modification techniques used to modify native starch; physical modification, chemical modification, and enzymatic modification. Some of these are annealing (Bhattacharjya et al 2015), acid modification (Banyal et al 2022;Dutta et al 2011;Le et al 2020), acid thinning (Zuo et al 2014), pre-gelatinization , microwave modification (Karadbhajne et al 2014), heat moisture treatment (Kittipongpatana & Kittipongpatana, 2015), hydroxypropylation (Naknaen, 2014), cross-linking , carboxymethylation Van et al 2021), oxidation (Naknaen 2014;Naknaen et al 2017;Tung et al 2021), partial gelatinization (Li et al 2022;Tran et al 2015), improved extrusion cooking technology (Li et al 2021;Zhang et al 2022Zhang et al , 2021aZhang et al , 2021bZhang et al , 2021cZhang et al , 2019aZhang et al , 2019bZhang et al , 2019c, β-amylase (Tran et al 2015;Zhang et al 2021aZhang et al , 2021bZhang et al , 2021c, Etherification with Propylene Oxide (Naknaen 2014), ultrasonic methods (Banyal et al 2022). These modification techniques tend to develop resistant starch; improve gelatinization temperature, and increase thermal stability, viscosity, crystallinity, and water-holding capacity moreover it helps to raise solubility and swelling power.…”

Effects of Storage Conditions on Quality Change of Minimally Dried Jackfruit (<i>Artocarpus heterophyllus</i> Lam.) Bulbs

“…Harvested ripe jackfruits may be stored for four to five days at ambient temperature and relative humidity of 65-75% [29], while low temperature of 13.3 °C with relative humidity of 85-90% increase its shelf life up to 45 days [4]. The fruit has 94 calories per 100 g fresh weight with complete source of vitamin A and C [30] . The pulp has 23.4% carbohydrates , 0.6% protein , 0.6% fat, 0.9% minerals , 1.8% fibre and 0.5% ash .…”