Wang Jiashui, Li Yanxia, Ma Weihong, Zhang Jiali, Yang Hongbin, Wu Peicong, Li Jingyang, Jin Zhiqiang
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, China.
Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, China.
Food Chem X. 2023 Nov 11;21:101004. doi: 10.1016/j.fochx.2023.101004. eCollection 2024 Mar 30.
This study aimed to compare the changes in physicochemical properties of the starch isolated from three banana cultivars ( AAA group subgroup ABB group subgroup AA group 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. AAA group subgroup had the highest resistant starch content at stage Ⅴ. This study provides insights into the starch changes of three banana cultivars during ripening.
本研究旨在比较从三个香蕉品种（AAA组亚组、ABB组亚组、AA组亚组）中分离出的淀粉在五个不同成熟阶段的理化性质变化。结果显示，这三个香蕉品种在不同生长阶段的微观形态和理化特性既有相似之处，也存在显著差异。三种淀粉的表观直链淀粉含量和粒径随香蕉成熟度增加。光学显微镜和扫描电子显微镜显示，三种淀粉颗粒具有不同的微观特征，且香蕉淀粉形态在各个生长阶段基本不变。此外，香蕉淀粉在不同生长阶段的糊化和热性质存在显著差异。三个香蕉品种在所有生长阶段的抗性淀粉含量约为80%。AAA组亚组在Ⅴ阶段的抗性淀粉含量最高。本研究为三个香蕉品种成熟过程中的淀粉变化提供了见解。
