Graduate School of Horticulture, Chiba University, 648 Matsudo, Matsudo City, Chiba, 271-8510, Japan.
Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines.
Sci Rep. 2020 Feb 4;10(1):1811. doi: 10.1038/s41598-020-58611-5.
The digestibility of starch in Saba banana as affected by maturity and physical properties of digesta was investigated. Five maturity stages were identified based on peel color index which also showed significant differences in physicochemical properties and starch granule morphology. The effect of physical properties of digesta was evaluated by monitoring the viscosity throughout the simulated digestion process and comparing two different physical structures of banana: (1) unhomogenized cut samples which have intact tissue structure and (2) homogenized slurry representing disrupted cellular structure. During ripening process, a decrease in starch content was noted with a concomitant formation of sugars and increasing concentration of acids. Green unripe stages showed the highest rate of starch hydrolysis in both physical structures and a decreasing trend was observed as ripening proceeded. The high digesta viscosity values of ripe stages was found to have an inhibitory effect on starch hydrolysis. Similarly, the differences in physical structure of food affected the digestive enzymes efficiency in breaking down starch. These results suggested that the physicochemical changes accompanying maturation and the physical properties (i.e. high viscosity and presence of intact cell structure) of food could significantly impact the rate of starch digestion.
本研究旨在探讨 Saba 香蕉的淀粉消化率受成熟度和食糜物理特性的影响。根据果皮颜色指数确定了五个成熟阶段，该指数还显示了理化性质和淀粉颗粒形态的显著差异。通过监测模拟消化过程中的粘度并比较香蕉的两种不同物理结构（1）未均质的切块样品，具有完整的组织结构和（2）均质的浆状样品，代表破坏的细胞结构，评估了食糜物理特性的影响。在成熟过程中，淀粉含量下降，同时形成糖，酸浓度增加。在两种物理结构中，未成熟的绿色阶段表现出最高的淀粉水解速率，随着成熟的进行，水解速率呈下降趋势。成熟阶段食糜高粘度值被发现对淀粉水解有抑制作用。同样，食物物理结构的差异也会影响消化酶分解淀粉的效率。这些结果表明，成熟伴随的理化变化以及食物的物理特性（即高粘度和完整细胞结构的存在）可能会显著影响淀粉的消化速度。
