Digestibility and changes to structural characteristics of green banana starch during in vitro digestion

Jiang, Huanhuan; Zhang, Yayuan; Hong, Yan; Yu, Bo; Gu, Zhengbiao; Cheng, Li; Li, Zhaofeng; Li, Caiming

doi:10.1016/j.foodhyd.2015.03.023

Cited by 75 publications

(46 citation statements)

References 22 publications

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“…Most studies have reported a B‐type pattern for banana starches . A C‐type polymorph (a pattern that is a mixture of A‐type and B‐type patterns) has also been assigned to banana starches . However, report of this type of diffraction pattern (A‐type) found in the current study is very rare.…”

Section: Resultscontrasting

confidence: 45%

Plantain‐starch: Microstructural, physicochemical, and morphological characteristics of two cultivars grown in Malaysia

et al. 2016

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Starches isolated from mature green “Nangka” and “Tanduk” plantain (Musa paradisiaca L) cultivars grown in Malaysia were appraised for their morphological, physicochemical, and structural properties. The amylose contents of “Nangka” and “Tanduk” starches were 31.79 and 26.08% and the degree of relative crystallinity were 62.1 and 52.1%, respectively. Both cultivar starches presented an A‐type diffraction pattern, which has rarely been reported for banana starches. Gelatinization temperatures evaluated by differential scanning calorimeter were higher for “Tanduk” starch than “Nangka” starch. The scanning electron micrograph of “Nangka” starch granules was larger than “Tanduk” starch with an average particle size of 38.77 and 23.91 μm, respectively. In addition, “Nangka” starch produced lower molar mass (Mw) and gyration radius (RG) compared to “Tanduk” starch.

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Section: Resultscontrasting

confidence: 45%

Plantain‐starch: Microstructural, physicochemical, and morphological characteristics of two cultivars grown in Malaysia

et al. 2016

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“…This predominance of crystalline area below the amorphous area of the bead is much higher compared to the proportion found in green banana starch granules from other species as Williams and Red Banana of China (Musa coccinea), whose rates of these absorbance were close to 0.60 and 0.55, respectively (Jiang et al, 2015).…”

Section: Degree Of Molecular Organization Of Starchmentioning

confidence: 70%

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

et al. 2017

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So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB -Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.Keywords: amylopectin; amylose; extraction; regress; syneresis.Practical Application: The study of unconventional starches assists in new technologies for the food sector.

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“…This has made C‐type TRL starch a controversial case owing to its distinctive properties, and formation of different polymorphs may not affect the crystal diffraction type. Additionally, the A‐polymorphs in banana C‐type starch are more digestible than B‐polymorphs when treated with a multienzyme solution . It seems that the stabilities of A‐ and B‐polymorphs are still not conclusive; further research efforts are required to elucidate the linkage among granule architecture, polymorph structure, and stability.…”

Section: Microstructure and Crystal Distribution Of C‐type Starchmentioning

confidence: 99%

C‐type starches and their derivatives: structure and function

Guo

Jia

Zhao

et al. 2017

Annals of the New York Academy of Sciences

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The C-type starches are widely distributed in seeds or rhizomes of various legumes, medicinal plants, and crops. These carbohydrate polymers directly affect the application of starchy plant resources. The structural and crystal properties of starches are crucial parameters of starch granules, which significantly influence their physicochemical and mechanical properties. The unique crystal structure consisting of both A- and B-type polymorphs endows C-type starches with specific crystal adjustability. Furthermore, large proportions of resistant starches and slowly digestible starches are C-type starches, which contribute to benign glycemic response and proliferation of gut microflora. Here, we review the distribution of C-type starches in various plant sources, the structural models and crystal properties of C-type starches, and the behavior and functionality relevant to modified C-type starches. We outline recent advances, potential applications, and limitations of C-type starches in industry, aiming to provide a theoretical basis for further research and to broaden the prospects of its applications.

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Digestibility and changes to structural characteristics of green banana starch during in vitro digestion

Cited by 75 publications

References 22 publications

Plantain‐starch: Microstructural, physicochemical, and morphological characteristics of two cultivars grown in Malaysia

Plantain‐starch: Microstructural, physicochemical, and morphological characteristics of two cultivars grown in Malaysia

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

C‐type starches and their derivatives: structure and function

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