期刊
FOOD HYDROCOLLOIDS
卷 112, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.106351
关键词
Musa starch; Starch digestion; Glycemic index; Gelatinization; Chain length distribution; Fine structure
资金
- Walmart Foundation
- Natural Sciences and the Engineering Research Council of Canada (NSERC) [401499]
This study analyzed the starch from six Musa cultivars and found significant differences in starch structure among them, including differences in amylose ratio, amylose branching degree, and the average length of long amylose unit chains. The cultivar Manzano, in particular, showed a dramatically lower extension of in vitro starch digestion compared to other cultivars.
Starch from bananas/plantains, belonging to the genus Musa spp, is gaining prominence given its great potential as a healthy food ingredient made from an inexpensive raw material. Recent works highlight the outstanding potential of Musa starch to develop enzyme-resistant structures upon retrogradation. However, despite the wide variety of Musa cultivars (due to both natural mutation and breeding selection), there is no comparative investigation of the starch molecular structure from the most commonly cultivated Musa genotypes. In this work, the starch from six Musa cultivars harvested during the same growing season from the same parcel, was purified and analyzed for amylose ratio, amylose chain length distribution, and amylopectin unit and internal chain length distribution. Results showed significant differences between the fine structure of all Musa amylopectin molecules, which were structurally categorized as type 4 (consisting of a high number of B3-chains, few BS- and B-fp-chains, and low S:L and BS:BL ratios). Moreover, the different Musa starches exhibited dramatic differences in amylose ratio (17.7-27.6%), amylose branching degree (as evidenced by differences in the population of short chains of approximately 260 glucose units, GU) and a shorter average length (approximately 1000 GU) of the population of long amylose unit chains. Remarkably, these differences in amylose structure resulted in the cultivar Manzano (Musa AAB, silk subgroup) to possess a dramatically lower extension of in vitro starch digestion (C-90 = 4.70%) than the rest of the cultivars (C-90 = 17-18%) after full gelatinization and retrogradation for 7 days.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据