Cereal Chem 58:282 - 286.  |  VIEW ARTICLE
Isolation and Characterization of Starch from Breadfruit.

P. J. Loos, L. F. Hood, and H. D. Graham. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The pulp of mature unripe breadfruit (Artocarpus communis) was freeze-dried. Starch was isolated from an aqueous slurry of the powder, and some of its physicochemical and structural properties were determined. Granular structure was evaluated by scanning electron, light, and polarized light microscopy. Molecular structure was studied by sequential hydrolysis with pullulanase and beta-amylase and then fractionation of hydrolysis products by gel permeation chromatography. Starch granules were spherical and segmented (compound), 10-20 micrometer in diameter. Swelling and solubility exhibited a two-stage pattern and had values of 35-fold and 22%, respectively, at 95 C. A peak viscosity of 1,860 BU was observed at 95 C for an 8% starch suspension. Intrinsic viscosity of the starch solubilized in 1 N KOH was 2.76 cS. Amylose content was 18.2%. Beta-amylolysis of the starch was 58%. Debranched amylopectin contained chains with degrees of polymerization of 15 and 38-45 in a molar ratio of 4.4:1. About 15% of the debranched beta- limit dextrin consisted of high molecular weight (degree of polymerization greater than or equal to 600) linear polymers.