کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10603447 | 982479 | 2013 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The cold storage of green bananas affects the starch degradation during ripening at higher temperature
ترجمه فارسی عنوان
ذخیره سرد موز سبز بر تخریب نشاسته در هنگام رسیدن به دمای بالاتر تاثیر می گذارد
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کلمات کلیدی
موز، دمای پایین، نشاسته، تنزل، ساختار، آنزیم ها،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
The aim of this work was to investigate the starch degradation of bananas stored at low temperature (13 °C, cold-stored group) and bananas stored at 19 °C (control group) during ripening. The starch granules were isolated during different stages of banana ripening, and their structure was investigated using different techniques. The activities of α-amylase and β-amylase associated to the starch granules were determined, and their presence was confirmed using immunolocalization assays. The increased molecular mobility likely facilitated the intake and action of α-amylase on the granule surface, where it was the prevalent enzyme in bananas stored at low temperature. The 10 days of storage at low temperature also influenced the sizes and shapes of the granules, with a predominance of rounded granules and pits on the surface along with superior amylose content, the higher amounts of amylopectin A-chains and the subtle increase in the A-type allomorph content.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 96, Issue 1, 1 July 2013, Pages 137-147
Journal: Carbohydrate Polymers - Volume 96, Issue 1, 1 July 2013, Pages 137-147
نویسندگان
Fernanda H.G. Peroni-Okita, Mateus B. Cardoso, Roberta G.D. Agopian, Ricardo P. Louro, João R.O. Nascimento, Eduardo Purgatto, Maria I.B. Tavares, Franco M. Lajolo, Beatriz R. Cordenunsi,