کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11010973 | 1804489 | 2019 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China
ترجمه فارسی عنوان
مقایسه خواص فیزیکوشیمیایی و هضم آزمایشگاهی نشاسته از هفت رقم موز در چین
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کلمات کلیدی
کاربرد، تعیین مشخصات، تجاری سازی، مولفه، صنایع غذایی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
زیست شیمی
چکیده انگلیسی
Lots of bananas were wasted before commercialization. It is necessary to search potential industrial applications of banana. In the present study, starches from seven banana cultivars (labeled as A-G) were isolated and then characterized. These starches presented different and irregular shapes, such as sphere, long spheroid and polygonal granules. The distribution of size and analyses of average molecular weight showed more small granules in samples B, D, F and G than other samples. The amylose content varied from 22.59% to 38.40%. The crystal types of these starches were a mixture of B-type and C-type, and the relative crystallinity varied greatly. The differential scanning calorimetry (DSC) results showed that the onset temperature of gelatinization increased as follows: Aâ¯<â¯Bâ¯<â¯Eâ¯<â¯Câ¯ââ¯Dâ¯<â¯F. The maximum viscosity of banana starch decreased as follows: Gâ¯>â¯Câ¯>â¯Dâ¯>â¯Fâ¯>â¯Eâ¯=â¯Bâ¯>â¯A. The in vitro digestibility test showed that the content of resistant starch was very high in banana starches. These results would be useful to the application of those starches in food and nonfood industries.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 121, January 2019, Pages 279-284
Journal: International Journal of Biological Macromolecules - Volume 121, January 2019, Pages 279-284
نویسندگان
Jia-Shui Wang, An-Bang Wang, Wei-Hong Ma, Bi-Yu Xu, Xiao-Ping Zang, Lin Tan, Zhi-Qiang Jin, Jing-Yang Li,