Molecular structure and digestibility of banana flour and starch
Molecular structure and digestibility of banana flour and starch
复制标题
香蕉粉和淀粉的分子结构和消化率
DOI：
10.1016/j.foodhyd.2017.06.003
复制
发表时间：
2017-11-01
影响因子：
10.7
通讯作者：
Li, Caiming
中科院分区：
文献类型：
--
作者：
Bi, Yu;Zhang, Yayuan;Li, Caiming
研究了绿色红矮蕉（MDR）、皮桑阿瓦蕉（MPA）和卡文迪什蕉（MC）的面粉和淀粉的体外消化率。结果表明，生MC粉和MPA淀粉的消化率最低，熟MDR粉和熟MPA淀粉的抗性淀粉含量最高，慢消化淀粉含量最高。研究发现，影响消化率的因素很多，包括化学组成、颗粒形态和分子结构。香蕉粉中的果胶对香蕉粉的体外消化率有显著影响。扫描电子显微照片显示颗粒具有扁平的椭圆形形状。X射线衍射图谱显示，MDR香蕉的面粉和淀粉为CA型，而其他香蕉的面粉和淀粉为CB型。MPA面粉和淀粉的直链淀粉含量最高。MC淀粉具有较大比例的长链，而MPA淀粉具有最高比例的短链。MDR淀粉的分子量和回转半径最小。(C)2017爱思唯尔有限公司版权所有
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. (C) 2017 Elsevier Ltd. All rights reserved.