Optimization of Conditions for Extracting Type 2 Jackfruit Seed Resistant Starch using Response Surface Methodology

Abstract

The process of extracting resistant starch 2 (RS2) from jackfruit seed starch using alpha-amylase enzyme under different processing conditions to remove digestible starch. At a hydrolysis temperature of 37°C and an incubation time of 14 hours with a supplemented enzyme concentration of 300 UI/ml, the highest RS2 recovery was 85.95%. Optimal values through response surface method (RSM) were determined as hydrolysis temperature of 38.13°C, enzyme concentration of 314.26UI/ml, and incubation time of 14.37 hours, resulting in an RS2 content of 90.17%, which was significantly higher than the initial natural RS2 content (63.48%). The configuration of starch granules before and after hydrolysis to remove digestible starch showed no significant changes when observed under scanning electron microscopy (SEM). These results indicate that the enzymatic extraction of RS2 is an effective method that does not alter the structure of starch granules, making it suitable for use in food processing.