淀粉
食品科学
直链淀粉
化学
小果野蕉
抗性淀粉
果胶
多糖
马铃薯淀粉
植物
生物化学
生物
作者
Bo Yu,Yayuan Zhang,Huanhuan Jiang,Yan Hong,Zhengbiao Gu,Li Cheng,Zhaofeng Li,Caiming Li
标识
DOI:10.1016/j.foodhyd.2017.06.003
摘要
In this study, the in vitro digestibility of flour and starch from green Musa Dwarf Red banana (MDR), Musa ABB Pisang Awak (MPA) and Musa AAA Cavendish (MC) were examined. The results showed that raw MC flour and MPA starch had the lowest digestion rates, whereas cooked MDR flour and starch had the highest resistant starch contents and cooked MPA starch had the highest slowly digestible starch contents. It was explored that many factors affected the digestibility, including chemical composition, granule morphologies, and molecular structures. The pectin in banana flour could significantly affect the in vitro digestibility of flour. Scanning electron micrographs showed that granules had a flat, oval shape. X-ray diffraction patterns revealed that flour and starch of MDR exhibited the CA-type, whereas those of the other bananas exhibited the CB-type. MPA flour and starch had the highest amylose contents. MC starch had greater proportions of long chains, whereas MPA starch had the highest proportion of short chains. The molecular weight and radius of gyration of MDR starch were the lowest.
科研通智能强力驱动
Strongly Powered by AbleSci AI