The molecular structural transformation of jackfruit seed starch in hydrogen peroxide oxidation condition

Jackfruit (Artocarpus heterophyllus Lam.) is popularly grown in tropical countries including Vietnam. Jackfruit seeds contain high starch but usually discharged during processing produces about jackfruit. The study was carried out oxidizing the starch isolating from jackfruit seeds by hydrogen peroxide agent to increase starch value for its potential industrial applications. The optimal parameters were oxidizing agent concentration, starch/water ratio, temperature, pH and reaction time. The recovery efficiency was at 95.79%; Carbonyl content of oxidized jackfruit seed starch (OJS) products was at 1.06%; and carboxyl was at 0.29%. Scanning electron microscopy (SEM) revealed that the OJS particles remained the original structure, but the grain surface was no longer as smooth as natural starch but rough, appeared to have small pores and the edges lost definition completely. The vibrations of featured functional groups in OJS structure appeared at peak with the wavenumber of 1760 ​cm−1 related to the oscillation of the C = O group via Fourier transform infrared (FTIR) spectrum. The oxidation mainly occurred in the amorphous phase using X-ray diffraction (XRD) pattern. The structural modellings of jackfruit seed starch products related to glucose chains were shown based on evaluation for changes of microstructure via XRD and FTIR analyses Abstract Text.