Characteristics of porous starch from jackfruit (Artocarpus heterophyllus) seeds hydrolysed with α-amylase, glucoamylase, and their combination

Porous starch (PS) is a functional biomaterial with the potential for industrial applications due to its superior physicochemical and techno-functional properties compared to native starch. Enzymatic modification enhances these properties. This study investigated the impact of enzyme type (α-amylase (AM), glucoamylase (GA), and their combination (MIX)), enzyme concentration (100, 150, 200 U/g), and incubation time (4, 6, 8 h) on PS characteristics from jackfruit seeds. Scanning electron microscopy (SEM) revealed changes in pore morphology, with AM producing the largest pores (up to 1.13 μm), GA forming smaller pores (up to 0.62 μm), and MIX creating pores from 0.16 to 1.38 μm. Enzymatic treatment improved water absorption (77.7 to 87.54 ) and oil absorption (91.02 to 112.56 ) compared to native starch (NS). Functional properties, AM and MIX showed lower swelling but higher solubility, while GA exhibited the opposite. Thermal properties showed increased gelatinization temperatures (To, Tp, Tc) and enthalpy values (ΔH). All factors significantly affected pore diameter (0.06–1.38 μm), crystallinity (0.85–0.89), amylose content (34.43–41.36 ), methylene blue absorption (13.46 –23.72 ), and pasting properties (PV, TV, BD, FV). These results suggest enzyme-specific modifications can tailor PS for applications in controlled-release systems, nutrient encapsulation, and pigment carriers. © 2025 Elsevier B.V.