Resistant starch of jackfruit seeds was prepared by autoclaning treatment and debranching of pullulanase. The processing parameters were optimized by single factor and L9(3^4) orthogonal test. The results showed that the optimum preparation conditions of resistant starch from jackfruit seeds were as follows: 15 % starch milk, 15 ASPU/g enzyme addition, 24h enzyme treatment time and 24h aging time. The content of resistant starch was 25.82 %. After treatment, the starch of jackfruit seeds became flakes with a large number of microporous channels, and the crystalline form changed from A to B+V. The gelatinization temperature range became wider and the gelatinization enthalpy decreased.
Cereals & Oils