Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.)

Yang, Min; Lei, Chang; Fan, Jing; Zhao, Ning; Zheng, Pengtao; Simbo, Jonatha; Yu, Xiuzhu; Du, Shuang‐kui

doi:10.1016/j.fochx.2022.100473

Cited by 22 publications

(20 citation statements)

References 40 publications

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“…Therefore, the above results have confirmed that the amylose and amylopectin concentration in GBF can influence its physical characteristics, including swelling, gelatinization, retrograde behaviour and swallowing 58 . In general, a high amylose content is associated with a low glycemic index 44 . Even though studies have shown that a decrease in amylose content results in high glycemic index, it is worth noting that the amylose content of all five GBF cultivars investigated in this study were relatively high when micronized at 90 °C.…”

Section: Resultssupporting

confidence: 55%

“…Finger Rose cultivar had distinctive bands at 1002.80 cm −1 and bands between 990 and 1160 cm −1 that were attributable to the stretching of carbonyl group (CO) bonds 43 . The value of 1047/1022 cm −1 represents the ratio of the ordered crystalline region to the amorphous region in starch, which is called short‐range order and recorded as degree of order of banana starches 44 . The presence of CH 2 groups is shown by the Du Roi absorption bands at 2368.16 cm −1 45 .…”

Section: Resultsmentioning

confidence: 99%

“…43 The value of 1047/1022 cm −1 represents the ratio of the ordered crystalline region to the amorphous region in starch, which is called short-range order and recorded as degree of order of banana starches. 44 The presence of CH 2 groups is shown by the Du Roi absorption bands at 2368.16 cm −1 . 45 Our findings suggest that the unmicronized (control) Durio has stronger spectral bands than the micronized samples, which could be attributed to the relatively high concentration of amylose in the control sample.…”

Section: Ftir Of Micronized Gbfmentioning

confidence: 99%

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Functional properties and in vitro starch digestibility of infrared‐treated (micronized) green banana flour

Khoza

Dlamini

2023

J Sci Food Agric

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BACKGROUND The consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high‐intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five GBF cultivars grown in South Africa. The GBF was micronized at three surface temperatures (90, 120 and 150 °C for 30 min) and the in vitro starch digestibility was determined with Megazyme kits. RESULTS Micronization at the highest temperature (150 °C) increased the swelling power by 6.00% in all five GBF cultivars when compared to control (unmicronized GBF). Micronization slightly reduced the resistant starch (RS) of the GBF cultivars by up to 8.63%. The FHIA‐01 cultivar showed the highest RS (86.50%), whereas Grande Naine – 150 °C cultivar had the lowest RS (76.00%). Both micronized and control GBF exhibited similar X‐ray diffraction patterns with all cultivars and at all micronization temperatures. Similarly, the functional properties of the GBF were not altered by micronization when observed with Fourier transform infrared spectroscopy. Scanning electron microscopy showed changes in the surface morphology of starch granules after micronization and these were dependent on temperature. CONCLUSION Overall, micronization at 120 °C showed the best improvement in functional properties of GBF and this makes it suitable for potential application for the manufacture of instant breakfast products, baked goods and pasta. In addition, the micronized GBF cultivars retained high RS, suggesting potential health benefits for people with diabetes and obesity. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultssupporting

confidence: 55%

Section: Resultsmentioning

confidence: 99%

Section: Ftir Of Micronized Gbfmentioning

confidence: 99%

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Functional properties and in vitro starch digestibility of infrared‐treated (micronized) green banana flour

Khoza

Dlamini

2023

J Sci Food Agric

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“…The melting curve of sorghum starch was determined using a NETZSCH DSC analyzer (DSC- 200fc, NETZSCH, Selb, Germany) based on to the method reported by Yang et al ( 28 ). Starch samples (2 mg) were mixed with 6 μl of ultrapure water in a DSC crucible.…”

Section: Methodsmentioning

confidence: 99%

Correlation analysis on physicochemical and structural properties of sorghum starch

Yan

Zhao²,

Wang³

et al. 2023

Front. Nutr.

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This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.

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“…Pasting properties were evaluated using a rapid viscosity analyzer (RVA-20, Nantong Jinyu Bosin Only Technology Co, Nantong City, Jiangsu Province, China. ), according to Yang et al (31). The process was carried out using a 10% mung bean powder solution (distilled water as dispersant), the measurement method was performed using program 1: the initial stirring paddle was run at 960 r/min for 8 s, and then 160 r/min was kept stable.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Effect of different milling methods on physicochemical and functional properties of mung bean flour

et al. 2023

Front. Nutr.

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There needs to be more information concerning the effect of different milling methods on the physicochemical properties of whole-grain mung bean flour. Therefore, the physicochemical properties of whole grain mung bean flour were analyzed using universal grinders (UGMB), ball mills (BMMB), and vibration mills (VMMB). The results showed that the particle size of the sample after ultrafine grinding treatment was significantly reduced to 21.34 μm (BMMB) and 26.55 μm (VMMB), and the specific surface area was increased. The particle distribution was uniform to a greater extent, and the color was white after treatment. Moreover, the water holding capacity (WHC), oil holding capacity (OHC), and swelling power (SP) increased, and the bulk density and solubility (S) decreased. The Rapid Viscosity Analyzer (RVA) indicated that the final viscosity of the sample after ultrafine grinding was high. Furthermore, rheological tests demonstrated that the consistency coefficient K, shear resistance, and viscosity were decreased. The results of functional experiments showed that the treated samples (BMMB and VMMB) increased their capacity for cation exchange by 0.59 and 8.28%, respectively, bile acid salt adsorption capacity increased from 25.56 to 27.27 mg/g and 26.38 mg/g, and nitrite adsorption capacity increased from 0.58 to 1.17 mg/g and 1.12 mg/g.

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Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.)

Cited by 22 publications

References 40 publications

Functional properties and in vitro starch digestibility of infrared‐treated (micronized) green banana flour

Functional properties and in vitro starch digestibility of infrared‐treated (micronized) green banana flour

Correlation analysis on physicochemical and structural properties of sorghum starch

Effect of different milling methods on physicochemical and functional properties of mung bean flour

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