College of Light Industry and Food Science, South China University of Technology, Wushan Road No. 381, Guangzhou 510641, China.
College of Light Industry and Food Science, South China University of Technology, Wushan Road No. 381, Guangzhou 510641, China.
Food Chem. 2014 Aug 1;156:319-25. doi: 10.1016/j.foodchem.2014.02.012. Epub 2014 Feb 12.
Banana resistant starch samples were extracted and isolated from two banana cultivars (Musa AAA group, Cavendish subgroup and Musa ABB group, Pisang Awak subgroup) at seven ripening stages during postharvest storage. The structures of the resistant starch samples were analysed by light microscopy, polarising microscopy, scanning electron microscopy, X-ray diffraction, and infrared spectroscopy. Physicochemical properties (e.g., water-holding capacity, solubility, swelling power, transparency, starch-iodine absorption spectrum, and Brabender microviscoamylograph profile) were determined. The results revealed significant differences in microstructure and physicochemical characteristics among the banana resistant starch samples during different ripening stages. The results of this study provide valuable information for the potential applications of banana resistant starches.
从两个香蕉品种（Musa AAA 组，卡文迪什亚组和 Musa ABB 组，Pisang Awak 亚组）在采后贮藏过程中的七个成熟阶段中提取并分离出香蕉抗性淀粉样品。通过光学显微镜，偏光显微镜，扫描电子显微镜，X 射线衍射和红外光谱分析了抗性淀粉样品的结构。测定了物理化学性质（例如，持水能力，溶解度，溶胀能力，透明度，淀粉-碘吸收光谱和布拉班德微粘度计曲线）。结果表明，在不同成熟阶段，香蕉抗性淀粉样品的微观结构和物理化学特性存在显着差异。这项研究的结果为香蕉抗性淀粉的潜在应用提供了有价值的信息。
