Isolation and partial characterization of starch from banana cultivars grown in Colombia

•Plantain starch in an acid medium showed higher viscosity than maize starch.•Cooking plantain presented higher resistant starch content.•Plantain starches showed C- type X-ray diffraction pattern.•The amylose content was higher in cooking than dessert plantain. Banana starch is resistant to hydroly...

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Bibliographic Details
Published inInternational journal of biological macromolecules Vol. 98; pp. 240 - 246
Main Authors Chávez-Salazar, A., Bello-Pérez, L.A., Agama-Acevedo, E., Castellanos-Galeano, F.J., Álvarez-Barreto, C.I., Pacheco-Vargas, G.
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier B.V 01.05.2017
Subjects
Amylopectin - chemistry
Colombia
Digestion
Hydrolysis
Molecular features
Morphology
Musa - chemistry
Musa - growth & development
Plantain
Starch
Starch - chemistry
Starch - metabolism
Temperature
Thermal properties
Viscosity
Thermal properties
Plantain
Starch
Morphology
Molecular features
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Summary:•Plantain starch in an acid medium showed higher viscosity than maize starch.•Cooking plantain presented higher resistant starch content.•Plantain starches showed C- type X-ray diffraction pattern.•The amylose content was higher in cooking than dessert plantain. Banana starch is resistant to hydrolysis by digestive enzymes due to its structure and dietary fibre content. Starch was isolated from the following three cultivars of Colombian Musaceae: Gros Michel (dessert), Dominico Harton and FHIA 20 (cooking); also, the amylose and amylopectin contents, morphology of the granules, thermal properties, pasting, molecular characteristics and digestibility were determined. The total starch content, amylose content and digestibility (gelatinized starch) were higher in cooking varieties; the purity and gelatinization temperature were similar for the three varieties, but the enthalpy was higher in the dessert variety. The three varieties showed higher viscosities in the pasting profile compared to commercial maize starch in both acid and neutral conditions. Starch granules presented with heterogeneous sizes and shapes (elongated and ovals) that had birefringence. The Dominico Hartón variety showed the lowest rapidly digestible starch (RDS) value in the gelatinized sample that is in agreement with the greater proportion of long chains.
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ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2017.01.024