Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages
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 simila...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523004479 |
| _version_ | 1797244947053674496 |
|---|---|
| author | Jiashui Wang Yanxia Li Weihong Ma Jiali Zhang Hongbin Yang Peicong Wu Jingyang Li Zhiqiang Jin |
| author_facet | Jiashui Wang Yanxia Li Weihong Ma Jiali Zhang Hongbin Yang Peicong Wu Jingyang Li Zhiqiang Jin |
| author_sort | Jiashui Wang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-07T21:28:13Z |
| format | Article |
| id | doaj.art-e0ebffe8717648e69e1aeaf688a4c635 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:19:06Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-e0ebffe8717648e69e1aeaf688a4c6352024-03-26T04:27:00ZengElsevierFood Chemistry: X2590-15752024-03-0121101004Physicochemical changes and in vitro digestibility of three banana starches at different maturity stagesJiashui Wang0Yanxia Li1Weihong Ma2Jiali Zhang3Hongbin Yang4Peicong Wu5Jingyang Li6Zhiqiang Jin7Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China; Corresponding author.Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, ChinaTropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, ChinaTropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, ChinaTropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, ChinaTropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, ChinaTropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, ChinaSanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, ChinaThis 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.http://www.sciencedirect.com/science/article/pii/S2590157523004479Banana starchDegree of ripenessMorphologyPhysicochemical propertiesDigestibility |
| spellingShingle | Jiashui Wang Yanxia Li Weihong Ma Jiali Zhang Hongbin Yang Peicong Wu Jingyang Li Zhiqiang Jin Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages Food Chemistry: X Banana starch Degree of ripeness Morphology Physicochemical properties Digestibility |
| title | Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages |
| title_full | Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages |
| title_fullStr | Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages |
| title_full_unstemmed | Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages |
| title_short | Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages |
| title_sort | physicochemical changes and in vitro digestibility of three banana starches at different maturity stages |
| topic | Banana starch Degree of ripeness Morphology Physicochemical properties Digestibility |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523004479 |
| work_keys_str_mv | AT jiashuiwang physicochemicalchangesandinvitrodigestibilityofthreebananastarchesatdifferentmaturitystages AT yanxiali physicochemicalchangesandinvitrodigestibilityofthreebananastarchesatdifferentmaturitystages AT weihongma physicochemicalchangesandinvitrodigestibilityofthreebananastarchesatdifferentmaturitystages AT jializhang physicochemicalchangesandinvitrodigestibilityofthreebananastarchesatdifferentmaturitystages AT hongbinyang physicochemicalchangesandinvitrodigestibilityofthreebananastarchesatdifferentmaturitystages AT peicongwu physicochemicalchangesandinvitrodigestibilityofthreebananastarchesatdifferentmaturitystages AT jingyangli physicochemicalchangesandinvitrodigestibilityofthreebananastarchesatdifferentmaturitystages AT zhiqiangjin physicochemicalchangesandinvitrodigestibilityofthreebananastarchesatdifferentmaturitystages |