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Process Optimization of Jackfruit Starch-coconut Oil Complex by Response Surface Methodology
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Ying AO1, 2, 3, 4, Fei XU2, 3, 4, Kexue ZHU2, 3, 4, Gang WU2, 3, 4, Yanjun ZHANG2, 3, 4, *
Chinese Journal of Tropical Crops | 2023, 44(9) : 1869 - 1878
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Chinese Journal of Tropical Crops | 2023, 44(9): 1869-1878
• Post-harvest Treatment & Quality Safety •
Process Optimization of Jackfruit Starch-coconut Oil Complex by Response Surface Methodology
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Ying AO1, 2, 3, 4, Fei XU2, 3, 4, Kexue ZHU2, 3, 4, Gang WU2, 3, 4, Yanjun ZHANG2, 3, 4, *
Affiliations
  • 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430000, China
  • 2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
  • 3. Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
  • 4. Sub Centre of Germplasm Resource for Woody Grain, Natianal Tropical Plants Germplasm Resource Center, Wanning, Hainan 571533, China
Published: 2023-09-25 doi: 10.3969/j.issn.1000-2561.2023.09.015
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In order to determine the optimal conditions for the preparation of jackfruit starch-coconut oil complexes by Rapid Visco Analyzer (RVA), the influence of addition of coconut oil, complexation time and complexation temperature on the complexation index of jackfruit starch-coconut oil complexes was studied. The Box-Benhnken response surface method was used to optimize the process conditions for the preparation of jackfruit starch-coconut oil complexes. The optimal preparation parameters of the jackfruit starch-coconut oil complexes were 4% of the addition of coconut oil, 2.40 min of complexation time, 90.70 ℃ of complexation temperature, respectively. Under the optimal condition, the experimental value of complex index was 24.33%, which was in good agreement with the value predicted by the model (24.64%). The gelatinization temperature, peak viscosity, and though viscosity of jackfruit starch-coconut oil complexes were higher than those of the raw starch, while the final viscosity and setback value were lower than those of the raw starch. This indicated the thermal stability of the complex was improved. The swelling ability of the starch was restricted when the jackfruit starch-coconut oil complexes was formed, resulting in the lower swelling power and a lower solubility than those of the raw starch.

jackfruit starch  /  jackfruit starch-coconut oil complexes  /  complex index  /  response surface methodology  /  optimization
Ying AO, Fei XU, Kexue ZHU, Gang WU, Yanjun ZHANG. Process Optimization of Jackfruit Starch-coconut Oil Complex by Response Surface Methodology[J]. Chinese Journal of Tropical Crops, 2023 , 44 (9) : 1869 -1878 . DOI: 10.3969/j.issn.1000-2561.2023.09.015
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Year 2023 volume 44 Issue 9
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Article Info
doi: 10.3969/j.issn.1000-2561.2023.09.015
  • Receive Date：2022-03-23
  • Online Date：2026-03-05
  • Published：2023-09-25
Article Data
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History
  • Received：2022-03-23
  • Revised：2022-07-20
Funding
Affiliations
    1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430000, China
    2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
    3. Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
    4. Sub Centre of Germplasm Resource for Woody Grain, Natianal Tropical Plants Germplasm Resource Center, Wanning, Hainan 571533, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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