TY - JOUR
T1 - Physicochemical, digestibility and structural characteristics of starch isolated from banana cultivars
AU - Agama-Acevedo, Edith
AU - Nuñez-Santiago, Maria C.
AU - Alvarez-Ramirez, José
AU - Bello-Pérez, Luis A.
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015/6/25
Y1 - 2015/6/25
N2 - Banana starches from diverse varieties (Macho, Morado, Valery and Enano Gigante) were studied in their physicochemical, structural and digestibility features. X-ray diffraction indicated that the banana starches present a B-type crystallinity pattern, with slight difference in the crystallinity level. Macho and Enano Gigante starches showed the highest pasting temperatures (79 and 78 °C, respectively), whilst Valery and Morado varieties presented a slight breakdown and higher setback than the formers. Morado starch presented the highest solubility value and Valery starch the lowest one. The swelling pattern of the banana starches was in agreement with their pasting profile. All banana starches showed a shear-thinning profile. The resistant starch (RS) fraction was the main fraction in the uncooked banana starches. Morado variety showed the highest amount of slowly digestible starch (SDS) and the lowest RS content reported until now in banana starches. Banana starch cooked samples presented an important amount of SDS and RS. Molecular weight and gyration radius of the four banana starches ranged between 2.88-3.14 × 108 g/mol and 286-302 nm, respectively. The chain-length distributions of banana amylopectin showed that B1 chains (DP 13-24) is the main fraction, and an important amount of long chains (DP ≥ 37) are present. The information generated from this study can be useful to determine banana varieties for starch isolation with specific functionality.
AB - Banana starches from diverse varieties (Macho, Morado, Valery and Enano Gigante) were studied in their physicochemical, structural and digestibility features. X-ray diffraction indicated that the banana starches present a B-type crystallinity pattern, with slight difference in the crystallinity level. Macho and Enano Gigante starches showed the highest pasting temperatures (79 and 78 °C, respectively), whilst Valery and Morado varieties presented a slight breakdown and higher setback than the formers. Morado starch presented the highest solubility value and Valery starch the lowest one. The swelling pattern of the banana starches was in agreement with their pasting profile. All banana starches showed a shear-thinning profile. The resistant starch (RS) fraction was the main fraction in the uncooked banana starches. Morado variety showed the highest amount of slowly digestible starch (SDS) and the lowest RS content reported until now in banana starches. Banana starch cooked samples presented an important amount of SDS and RS. Molecular weight and gyration radius of the four banana starches ranged between 2.88-3.14 × 108 g/mol and 286-302 nm, respectively. The chain-length distributions of banana amylopectin showed that B1 chains (DP 13-24) is the main fraction, and an important amount of long chains (DP ≥ 37) are present. The information generated from this study can be useful to determine banana varieties for starch isolation with specific functionality.
KW - Banana
KW - Digestion property
KW - Rheological properties
KW - Starch
KW - Structure
KW - X-ray diffraction
UR - http://www.scopus.com/inward/record.url?scp=84923589775&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2015.02.003
DO - 10.1016/j.carbpol.2015.02.003
M3 - Artículo
C2 - 25839789
SN - 0144-8617
VL - 124
SP - 17
EP - 24
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
ER -