Czech J. Food Sci., 2024, 42(1):1-9 | DOI: 10.17221/136/2023-CJFS

Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruitOriginal Paper

Thanh Le, Trang Tran, Tuyen Kha* ORCID...
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Vietnam

Breadfruit's substantial carbohydrate content makes it a viable starch source, specifically resistant starch (RS) that helps prevent chronic diseases. This study investigated the effects of enzyme hydrolysis and microwave treatment (MT) on enriching type III RS in breadfruit. It also determined its structural and functional properties, including swelling power, solubility index, water absorption capacity, oil binding capacity, and syneresis. MT at 30 W·g–1 for 3 min resulted in the highest RS content of 74.8%, significantly surpassing pullulanase hydrolysis (1.0 U·g–1 dry basis for 12 h) at 17.3% RS. The breadfruit starch granules exhibited a regular shape, approximately 7.9 µm in length, whereas modified granules were less than 11 µm, along with observable deformation in their structural shape. In conclusion, the study demonstrates the efficacy of MT for enhancing RS content in breadfruit, highlighting its potential as a healthy functional ingredient and starch substitute.

Keywords: functional properties; microwave irradiation; pullulanase debranching; treatment method

Received: August 18, 2023; Revised: December 14, 2023; Accepted: January 12, 2024; Prepublished online: January 22, 2024; Published: February 28, 2024  Show citation

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Le T, Tran T, Kha T. Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit. Czech J. Food Sci. 2024;42(1):1-9. doi: 10.17221/136/2023-CJFS.
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