Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

Abstract

Starches from the Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties were chemically modified by sodium trimetaphosphate (STMP) cross‐linking. Cross‐linking affected the pasting properties of the modified starch, with more pronounced changes observed in the Macho variety than in the Roatan starch. In turn, this result indicated that the former starch source is more susceptible to STMP cross‐linking. The swelling and solubility profiles exhibited an important decrease with cross‐linking, which was caused by increased ordering of the internal granule structure induced by cross‐linking modifications. The gelatinization temperature and enthalpy increased due to cross‐linking, indicating an improvement in the starch granule stability. Englyst's in vitro digestibility studies of the modified starch were performed to estimate the content of rapidly digestible (RDS), slowly digestible (SDS) and resistant (RS) starch fractions. It was shown that STMP cross‐linking increased the RS content of the two banana varieties. However, the SDS content increased only for the Macho variety. In general, the viscosity was lower for the modified starches than for their native counterparts. The results of the current work indicate that the chemical modification process via STMP cross‐linking offers an interesting alternative for obtaining RS from banana starches.

Mechano-Hydrolysis of Non-Conventional Substrates for Biofuel Culture Media

“…[45][46][47] It has been recognized that the solubilization of starches is related with the interaction of water molecules with hydroxyl groups of amylose and amylopectin clusters; and that the disordered arrangement of starch components in the granular structure influenced high values of solubility and swelling. [18,48] Thus, the higher the disorder in the amylopectin cluster, the higher the hydroxyl groups availability and higher the solubility-swelling values. This trend is observed in our results.…”

“…Solubility ( S ) and swelling ( G ) profiles of taro, islander, and cassava were determined according to Schoch's method, which was modified as reported by ref. . Solubility ( S ) and swelling ( G ) were determined as: …”

“…Solubility (S) and swelling (G) profiles of taro, islander, and cassava were determined according to Schoch's method, which was modified as reported by ref. [18]. Solubility (S) and swelling (G) were determined as:…”

Physical and Chemical Modifications in Starch Structure and Reactivity

“…Along with these physical factors, some chemical factors have been also reported to affect the structure and functions of starch. Various oxidizing agents, hydroxy or carboxy derivatives of hydrocarbons, some carboxylic acids, phosphates, different acid, and base cross-linkers and synthetic polymers, and some cationic molecules are the major chemical factors which have been reported to modify the structure and properties of native starches [39][40][41][42][43][44][45][46]. Starch is also susceptible to acids and enzymatic hydrolysis which results in degradation of amylose and amylopectin and alter the morphology and surface properties of granules leading to the change in functional value of starch [47][48][49].…”

“…The reagents used to form copolymer in starch are sodium trimetaphosphate, sodium tripyrophosphate, epichlorohydrin and phosphoryl chloride. It has been reported to modify the starch to form frozen products in the food industry and also used to make plastics due to resistant properties [42,45,46]. The mechanism of addition of anhydrous acetyl group or vinyl acetate in the presence of sodium hydroxide and potassium hydroxide to native starch granules is called esterification.…”