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Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species

文献类型： 外文期刊

作者： Yuan, Dexian 1 ; Zhang, Yutong 2 ; Chen, Xiaoai 2 ; Xu, Fei 2 ; Zhu, Kexue 2 ; Wang, Jinling 1 ; Zhang, Yanjun 2 ;

作者机构： 1.Northeast Forestry Univ, Coll Life Sci, Harbin 150040, Peoples R China

2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China

3.Natl Ctr Important Trop Crops Engn & Technol Res, Wanning 571533, Peoples R China

4.Key Lab Proc Suitabil & Qual Control Special Trop, Wanning 571533, Peoples R China

关键词： banana starch; physicochemical properties; particle morphology properties; digestive properties; functional properties

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 4 期

页码：

收录情况： SCI

摘要： This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: 'Nan Tian Huang' starch (NS), 'Da jiao' starch (DS), 'Gui jiao' starch (GS), 'Gong jiao' starch (OS), and 'Hong jiao' starch (HS). The results show that all starches have A-type crystalline structures and contain high levels of resistant starch, ranging from 88.3% to 93.5%. The amylose content ranges from 21.97% to 55.46%. The starches isolated from the five banana varieties are predominantly flat, rod-shaped, and spherical. Particle sizes vary significantly, ranging from 19.75 to 28.65 mu m, which contributes to differences in their functional properties. For example, DS demonstrates exceptional functional properties, including high RS content, a low glycemic index, and excellent thermal stability. In contrast, HS starch, despite its high amylose content, exhibits higher enzymatic digestibility and lower freeze-thaw stability. Principal component analysis and correlation analysis revealed that amylose content, thermal properties, and particle morphology are key determinants of the physicochemical and digestive properties of banana starch, emphasizing their interdependence. Additionally, notable differences were observed in the gelatinization properties, thermal characteristics, crystallization, and textural parameters. These findings offer valuable insights into the potential applications of banana starch in functional foods and industrial products, highlighting the importance of starch type in optimizing its functionality.

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