Effects of banana maturity on the physicochemical properties of resistant starch
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摘要: 本文提取了大蕉和皇帝蕉两个品种的5个成熟度抗性淀粉,考察了香蕉成熟度对抗性淀粉持水性、溶解度、膨胀度、碘吸收曲线、黏度特性等理化指标的影响。结果表明:大蕉和皇帝蕉成熟度越高,抗性淀粉持水性呈现先增加后下降的趋势,温度升高时差异显著,皇帝蕉抗性淀粉的持水性优于大蕉抗性淀粉;大蕉和皇帝蕉的溶解度随着成熟度的增加而增加,膨胀度无显著变化;随成熟度的增加,大蕉和皇帝蕉抗性淀粉碘吸收曲线峰面积减小,前三级成熟度抗性淀粉峰值黏度和最终黏度随成熟度增加而降低,且大蕉抗性淀粉较皇帝蕉抗性淀粉不易老化。因此,香蕉抗性淀粉的溶解度、膨胀度较低,持水性和抗老化性均较好,作为一种新型淀粉资源,具有广阔的开发和应用前景。Abstract: Banana resistant starch samples were studied from two banana cultivars ( Musa ABB Bluggoe and Musa AA Pisang mas) at five ripening stages. The effects of maturity on the physicochemical properties of the resistant starch including water holding capacity, solubility, swelling ability, iodine absorption curve and brabender viscosity profile were studied. The results showed that with higher maturity of Musa ABB Bluggoe and Musa AA Pisang mas, water holding capacity of resistant starch increased at the beginning and then decreased, it was obvious when the temperature rised, water holding capacity of Musa AA Pisang mas resistant starch was better than that of Musa ABB Bluggoe resistant starch.Solubility of two banana resistant starch increased and swelling ability had no significant change with higher maturity. The peak area of iodine absorption curve of two banana resistant starch decreased with the increase of maturity, peak viscosity and final viscosity of three grades of maturity decreased too and the Musa ABB Bluggoe resistant starch was not easier to be aging than that of Musa AA Pisang mas resistant starch.Therefore, the solubility and swelling ability of banana resistant starch was low, and its water holding capacity and aging resistance were good. As a new type of starch resources, banana resistant starch had broad prospects for development and application.
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Keywords:
- banana /
- resistant starch /
- physical and chemical properties /
- changes /
- maturity grades
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