Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch

•Vietnamese Jackfruit seed starch had two separate DSC gelatinization endotherms.•JFSS heated at 70 °C showed one endotherm with crystallinity and granular integrity.•Vietnamese Jackfruit seed starch produced a soft but highly elastic gel.•High amylose JFSS was used to enzymatically produce genistin-cycloamylose complex.

Jackfruit seed starch (JFSS) cultivated in Vietnam had a high amylose content (∼44%). Differential scanning calorimetry thermogram of JFSS consisted of two separate endothermic peaks with distinct onset and conclusion temperatures. When JFSS was heated at 70 °C, the first endothermic peak disappeared, whereas the second endotherm remained. The partially-gelatinized JFSS still possessed A-type X-ray diffraction pattern. SEM images showed that the rim of the starch granule at the hollow bottom of the bell shape first melted during the partial gelatinization at 70 °C. Both native and partially-gelatinized JFSS produced soft and highly elastic gels, but their moduli differed slightly. Additionally, the partially-gelatinized JFSS was successfully used to produce genistin-cycloamylose (CA) and amylose-lysolecithin complexes with and without 4-α-glucanotransferase. Water sorption isotherms of partially gelatinized JFSS showed higher water-holding capacity than that of the native starch.