School of Agricultural and Natural Sciences, University of Mpumalanga, Nelspruit, South Africa.
Agro-Processing and Postharvest Technologies Division, Agricultural Research Council - Tropical and Subtropical Crops, Nelspruit, South Africa.
J Food Sci. 2024 Sep;89(9):5185-5204. doi: 10.1111/1750-3841.17270. Epub 2024 Aug 16.
Unripe banana flour starch possesses a high degree of resistance to enzymatic hydrolysis, a unique and desirable property that could be exploited in the development of functional food products to regulate blood sugar levels and promote digestive health. However, due to a multifactorial phenomenon in the banana flour matrix-from the molecular to the micro level-there is no consensus regarding the complex mechanisms behind the slow enzymatic hydrolysis of unripe banana flour starch. This work therefore explores factors that influence the enzymatic hydrolysis resistance of raw and modified banana flour and its starch including the proportion and distribution of the amorphous and crystalline phases of the starch granules; granule morphology; amylose-amylopectin ratio; as well as the presence of nonstarch components such as proteins, lipids, and phenolic compounds. Our findings revealed that the relative contributions of these factors to banana starch hydrolytic resistance are apparently dependent on the native or processed state of the starch as well as the cultivar type. The interrelatability of these factors in ensuring amylolytic resistance of unripe banana flour starch was further highlighted as another reason for the multifactorial phenomenon. Knowledge of these factors and their contributions to enzymatic hydrolysis resistance individually and interconnectedly will provide insights into enhanced ways of extraction, processing, and utilization of unripe banana flour and its starch.
未成熟香蕉粉淀粉具有高度的抗酶解性，这是一种独特且理想的特性，可以用于开发功能性食品产品，以调节血糖水平和促进消化健康。然而，由于香蕉粉基质中的多因素现象——从分子到微观水平——对于未成熟香蕉粉淀粉的缓慢酶解背后的复杂机制尚无共识。因此，这项工作探讨了影响生香蕉粉和改性香蕉粉及其淀粉的酶解抗性的因素，包括淀粉颗粒的无定形和结晶相的比例和分布；颗粒形态；直链淀粉-支链淀粉比；以及非淀粉成分的存在，如蛋白质、脂质和酚类化合物。我们的研究结果表明，这些因素对香蕉淀粉抗水解性的相对贡献显然取决于淀粉的天然或加工状态以及品种类型。这些因素在确保未成熟香蕉粉淀粉抗淀粉酶解性方面的相互关系进一步突出了多因素现象的另一个原因。了解这些因素及其对酶解抗性的单独和相互关联的贡献将为未成熟香蕉粉和其淀粉的提取、加工和利用提供更好的方法。
