Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages
文献类型： 外文期刊
作者： Wang, Jiashui 1 ; Li, Yanxia 1 ; Ma, Weihong 1 ; Zhang, Jiali 1 ; Yang, Hongbin 1 ; Wu, Peicong 1 ; Li, Jingyang 1 ; Jin, Zhiqiang 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Key Lab Crop Gene Resources & Germplasm Enhancemen, Haikou Expt Stn,Minist Agr & Rual Affairs, Haikou 571101, Peoples R China
2.Chinese Acad Trop Agr Sci, Sanya Res Inst, Sanya 572024, Peoples R China
关键词： Banana starch; Degree of ripeness; Morphology; Physicochemical properties; Digestibility
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 21 卷
页码：
收录情况： SCI
摘要： This study aimed to compare the changes in physicochemical properties of the starch isolated from three banana cultivars (Musa AAA group, Cavendish subgroup; Musa ABB group, Pisang Awak subgroup; Musa AA group, Huangdijiao subgroup) at five different maturity stages. The results revealed both similarities and significant differences in micromorphology and physicochemical characteristics of the three banana varieties during different growth stages. Apparent amylose content and particle size of the three starches increased with the ripeness of banana. Light microscopy and scanning electron microscopy revealed that starch particles of the three starches had different microscopic characteristics, and that banana starch morphology was basically unchanged at various growth stages. Moreover, the pasting and thermal properties of the banana starches were significantly different at various growth stages. The resistant starch content of the three banana cultivars was about 80% at all growth stages. Musa AAA group, Cavendish subgroup had the highest resistant starch content at stage V. This study provides insights into the starch changes of three banana cultivars during ripening.
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