Kajubi Ali, Baingana Rhona, Matovu Moses, Katwaza Ronald, Kubiriba Jerome, Namanya Priver
National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda.
College of Natural Sciences, Makerere University, Kampala P.O. Box 7062, Uganda.
Foods. 2024 Sep 21;13(18):2998. doi: 10.3390/foods13182998.
The physiochemical, structural, and molecular characteristics of starch influence its functional properties, thereby dictating its utilization. The study aimed to profile the properties and quantity of resistant starch (RS) from 15 different banana varieties, extracted using a combination of alkaline and enzyme treatments. Granular structure and molecular organization were analyzed using light microscopy, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR). The physiochemical and functional properties were also investigated. RS content ranged from 49% to 80% without significant relationship to amylose (AM) (r = -0.1062). SEM revealed significant microarchitectural differences on the granules potentially affecting granule digestibility. FTIR and chemometrics identified differences in the crystalline peaks, yielding varying degrees of the molecular order of the RS polymers that aid in differentiating the RS sources. Despite similar solubility and swelling profiles, the pasting profiles varied across varieties, indicating high paste stability in hydrothermal processing. Clarity ranged from 43% to 93%, attributed to amylose leaching. This study highlights that RS from bananas varies in quantity, structure, and functionality, necessitating individualized approaches for processing and utilization.
淀粉的物理化学、结构和分子特性会影响其功能特性，从而决定其用途。本研究旨在剖析15种不同香蕉品种中抗性淀粉（RS）的特性和含量，采用碱处理和酶处理相结合的方法进行提取。使用光学显微镜、扫描电子显微镜（SEM）和傅里叶变换红外光谱（FTIR）分析颗粒结构和分子组织。还研究了其物理化学和功能特性。RS含量在49%至80%之间，与直链淀粉（AM）无显著相关性（r = -0.1062）。SEM显示颗粒的微观结构存在显著差异，可能影响颗粒的消化率。FTIR和化学计量学确定了结晶峰的差异，产生了不同程度的RS聚合物分子有序度，有助于区分RS来源。尽管溶解性和膨胀特性相似，但不同品种的糊化特性各不相同，表明在水热加工中具有较高的糊稳定性。透明度在43%至93%之间，归因于直链淀粉的浸出。本研究强调，香蕉中的RS在数量、结构和功能上存在差异，因此需要采用个性化的加工和利用方法。
