Effect of Storage Time on the Retrogradation of Banana Starch Extrudate

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 4; pp. 1081 - 1086
• Main Authors: Bello-Pérez, L. A, Ottenhof, M.-A, Agama-Acevedo, E, Farhat, I. A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 23.02.2005
• Subjects: bananas; Biological and medical sciences; Calorimetry, Differential Scanning; differential scanning calorimetry; extrusion; Food industries; Food Preservation; Fourier transform infrared spectroscopy; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Musa - chemistry; retrogradation; Spectroscopy, Fourier Transform Infrared; starch; Starch - chemistry; Starch - isolation & purification; Starch and starchy product industries; storage time; Thermodynamics; Time Factors; X-Ray Diffraction; Differential scanning calorimetry; Monocotyledones; Fruit; Starch; X-ray diffraction; Musaceae; Banana starch; X ray diffraction; Retrogradation; Banana; Musa; Warehousing; Angiospermae; Food preservation; Carbohydrate; Spermatophyta; Polysaccharide; Extruded product; infrared spectroscopy
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf048858l

Starch was isolated from banana starch and the retrogradation phenomenon was studied using diverse techniques, including an enzymatic measurement. Wide-angle X-ray scattering (WAXS) showed that the sample stored for 7 h presented small peaks and when the storage time increased the peaks increased in intensity. The type of diffraction pattern found in banana extrudates is typical of the A-type crystal polymorph. The crystallinity index from the diffractograms, showed a plateau after ∼20 h of storage. The short-range order measurement with Fourier transform infrared (FTIR) spectroscopy showed that banana starch retrogradation reached a maximum value at approximately 11 h of storage, a value that agrees with the results obtained with differential scanning calorimetry (DSC), because the maximum enthalpy value (approximately 5 J/g) was calculated in the stored sample for 8 h, without changes in the stored samples for more time. Retrograded resistant starch values did not change after 12 h of storage, obtaining the maximum starch retrogradation level. FTIR, DSC, and the enzymatic technique showed the changes at the molecular level in starch during storage; in the case of WAXS, they determine the long-range order that explains the differences found in the starch retrogradation pattern measurement in banana starch. Keywords: Banana starch; retrogradation; X-ray diffraction; infrared spectroscopy; differential scanning calorimetry