Rincón Alicia Mariela, Padilla Fanny C
Unidad Análisis de Alimentos, Facultad de Farmacia, Universidad Central de Venezuela, Caracas.
Arch Latinoam Nutr. 2004 Dec;54(4):449-56.
Artocarpus altilis, seedless variety, is a fruit-producing plant which is cultived in Margarita Island, Venezuela, and is consumed by the inhabitants of the region. Its chemical composition and physical characteristics were determined. The chemical (AOAC and AACC methods), physicochemical, morphometric characteristics, viscoamylographic properties and digestibility in vitro of starch from Artocarpus were studied. The starch yield was 18.5 g/100 g (dw)w with a purity of 98.86%, 27.68 and 72.32% of amylose and amylopectin, respectively. Scanning electron microscopy showed irregular-rounded granules. Swelling power, water absorption and solubility values were determined and found to be higher than that of corn and amaranth starch. The amylographic study showed a gelatinization temperature at 73.3 degrees C, with high stability during heating and cooling cycles. Artocarpus starch could also be categorized in the group of mixed short chain branched/long chain branched glucan starches, this agrees with digestibility results that showed a high degree of digestibility in vitro. These results might be advantageous in medical and food use.
面包果无核品种是一种结果植物，生长于委内瑞拉的玛格丽塔岛，供当地居民食用。对其化学成分和物理特性进行了测定。研究了面包果淀粉的化学性质（采用美国官方分析化学师协会和美国谷物化学家协会方法）、物理化学性质、形态特征、粘度-淀粉糊化特性及体外消化率。淀粉产量为18.5克/100克（干重），纯度为98.86%，直链淀粉和支链淀粉分别占27.68%和72.32%。扫描电子显微镜显示颗粒呈不规则圆形。测定了其膨胀力、吸水性和溶解度，发现均高于玉米淀粉和苋菜籽淀粉。淀粉糊化研究表明糊化温度为73.3℃，在加热和冷却循环过程中具有较高的稳定性。面包果淀粉也可归类为混合短链支化/长链支化葡聚糖淀粉，这与体外消化率结果相符，显示出较高的体外消化率。这些结果在医学和食品应用方面可能具有优势。
