Morphological and molecular studies of banana starch

L. A. Bello-Pérez; A. De Francisco; E. Agama-Acevedo; F. Gutierrez-Meraz; F. J.L. García-Suarez

doi:10.1177/1082013205058409

Morphological and molecular studies of banana starch

L. A. Bello-Pérez, A. De Francisco, E. Agama-Acevedo, F. Gutierrez-Meraz, F. J.L. García-Suarez

Centro de Desarrollo de Productos Bióticos (CEPROBI)

Research output: Contribution to journal › Article › peer-review

24 Scopus citations

Abstract

Molecular and morphological characteristics of banana starch were determined by different spectroscopic techniques. Light and scanning electron microscopy showed the molecular order, shape and size of starch granules. Banana starch granules had a lenticular shape with an average size of 39 μm. The X-ray diffraction study showed starch granules with a pattern of a mixture between the A- and B-type polymorphs, also referred to as C-type. The absorbance ratio (1045/1022cm^-11) measured by infrared spectroscopy was 1.12, suggesting that the crystalline component was higher than the amorphous regions. Gelatinisation temperature assessed by differential scanning calorimetry was 77.6°C with a gelatinisation enthalpy of 23.4 J/g. These data stated that banana starch had a high crystallinity level, which might be important in several food applications.

Original language	English
Pages (from-to)	367-372
Number of pages	6
Journal	Food Science and Technology International
Volume	11
Issue number	5
DOIs	https://doi.org/10.1177/1082013205058409
State	Published - Oct 2005

Keywords

Banana
Differential scanning calorimetry
Microscopy
Starch
X-ray diffraction

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title = "Morphological and molecular studies of banana starch",

abstract = "Molecular and morphological characteristics of banana starch were determined by different spectroscopic techniques. Light and scanning electron microscopy showed the molecular order, shape and size of starch granules. Banana starch granules had a lenticular shape with an average size of 39 μm. The X-ray diffraction study showed starch granules with a pattern of a mixture between the A- and B-type polymorphs, also referred to as C-type. The absorbance ratio (1045/1022cm-11) measured by infrared spectroscopy was 1.12, suggesting that the crystalline component was higher than the amorphous regions. Gelatinisation temperature assessed by differential scanning calorimetry was 77.6°C with a gelatinisation enthalpy of 23.4 J/g. These data stated that banana starch had a high crystallinity level, which might be important in several food applications.",

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AU - Bello-Pérez, L. A.

AU - De Francisco, A.

AU - Agama-Acevedo, E.

AU - Gutierrez-Meraz, F.

AU - García-Suarez, F. J.L.

PY - 2005/10

Y1 - 2005/10

N2 - Molecular and morphological characteristics of banana starch were determined by different spectroscopic techniques. Light and scanning electron microscopy showed the molecular order, shape and size of starch granules. Banana starch granules had a lenticular shape with an average size of 39 μm. The X-ray diffraction study showed starch granules with a pattern of a mixture between the A- and B-type polymorphs, also referred to as C-type. The absorbance ratio (1045/1022cm-11) measured by infrared spectroscopy was 1.12, suggesting that the crystalline component was higher than the amorphous regions. Gelatinisation temperature assessed by differential scanning calorimetry was 77.6°C with a gelatinisation enthalpy of 23.4 J/g. These data stated that banana starch had a high crystallinity level, which might be important in several food applications.

AB - Molecular and morphological characteristics of banana starch were determined by different spectroscopic techniques. Light and scanning electron microscopy showed the molecular order, shape and size of starch granules. Banana starch granules had a lenticular shape with an average size of 39 μm. The X-ray diffraction study showed starch granules with a pattern of a mixture between the A- and B-type polymorphs, also referred to as C-type. The absorbance ratio (1045/1022cm-11) measured by infrared spectroscopy was 1.12, suggesting that the crystalline component was higher than the amorphous regions. Gelatinisation temperature assessed by differential scanning calorimetry was 77.6°C with a gelatinisation enthalpy of 23.4 J/g. These data stated that banana starch had a high crystallinity level, which might be important in several food applications.

KW - Banana

KW - Differential scanning calorimetry

KW - Microscopy

KW - Starch

KW - X-ray diffraction

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JO - Food Science and Technology International

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Morphological and molecular studies of banana starch

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Keywords

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