Extração e caracterização do amido de diferentes genótipos de bananeira

Abstract

RESUMO-A banana, uma das principais herbáceas cultivadas em grande quantidade no mundo e importante fonte de energia para as pessoas, tem obtido interesse como matéria-prima para a produção de farinha e fécula para uso alimentício e outros fins industriais, devido ao elevado conteúdo de amido nos frutos verdes. O trabalho teve como objetivo caracterizar os frutos verdes de sete genótipos de bananeira quanto à composição química e avaliar o conteúdo de amilose, propriedades de pasta e térmicas dos amidos destes genótipos. Os resultados obtidos mostraram diferenças significativas na composição química dos frutos, com maior teor de amido na cultivar Figo Cinza. As análises dos amidos mostraram valores de amilose de 26,68 a 33,95% e propriedades de pasta com elevado pico de viscosidade, baixa resistência à temperatura e agitação (quebra de viscosidade) e tendência à retrogradação para todos os amidos. Nas propriedades térmicas, os amidos mostraram um endoderma, temperatura de gelatinização na faixa de 60 a 73ºC com DH variando de 11,6 a 16,99 J g-1 na gelatinização e 4,11 a 7,97 J g-1 na retrogradação. Termos para indexação: Musa sp, frutos, propriedades térmicas, viscosidade. STARCH EXTRACTION AND CHARACTERIZATION OF DIFFERENT GENOTYPES OF BANANAABSTRACT-The banana, the largest herbaceous plant in the world, grown abundantly in many countries is considered to be one of the most important sources of energy for people. Due to high starch concentration, banana processing into flour and starch is of interest in view of a possibly important resource for food and other industrial purposes. The objective of this study was to characterize the chemical composition of green fruits of seven banana genotypes, and evaluate the content of amylose, pasting and thermal properties of starches. Results showed significant differences to chemical composition with higher level of starch in cultivar Figo cinza. The amylose content ranged from 26.68 to 33.95%. Starches analysis showed pasting properties with high cold peak and breakdown, with retrogradation tendency to all genotypes. The thermal properties showed one endoderm. The gelatinization temperature was in range of 60 to 73ºC with DH ranged from 11.6 to 16.99 J g-1 in gelatinization and 4.11 to 7.97 J g-1 in retrogradation.

Carbohydrates, Phenolic Compounds and Antioxidant Activity in Pulp and Peel of 15 Banana Cultivars

“…According to emaga et al (2007), banana has high starch content in the unripe pulp and, even when ripe, it maintains the high content, requiring preparation such as cooking or frying for consumption. Leonel et al (2011) observed, for tSS and reducing sugars (RS) in unripe pulp, similar percentages to those verified in this work. In addition, these authors also observed lower starch content in 'Caipira' banana cultivar and similar value in 'marmelo' cultivar when evaluating eight banana cultivars.…”

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

“…Note, according to the obtained results (Figure 3), that only an endothermic peak was obtained during the analysis of starch, which suggests, according Yoo & Jane (2002), that no amylose complexed with lipids. Similar results of the temperature and enthalpy were found in varieties like Nanicão Silver Anã, Morado and Male (Leonel et al, 2011;Utrilla-Coello et al, 2014). These results may be closely associated with the amylose levels found that ranged from 19-37%.…”

“…The breakdown viscosity (breakdown) got higher result when compared to other native starches studied by Ascheri et al (2010), Leonel et al (2011), Dliveira et al (2009) e Mota et al (2000, indicating less resistance of gelatinized granules to mechanical fragmentation under shear.…”

“…The values of acidity and pH of banana and starch were within expectations. The content of reducing sugars of the banana (0.36%) was within the range 0.10 to 0.90% (Leonel et al, 2011;Carvalho et al, 2011), value conducive to a still green fruit.…”

Growth, yield and fruit quality of ‘Maçã’ banana under different rates of phosphorus fertilization

“…The process was carried out in unripe and ripened fruit by using five bunches per treatment. In unripe fruits, it was randomly selected twelve fruits during ripening stage 1 (totally green peel), according to Von Loesecke (Leonel et al, 2011.). After dehydration, the analyses were: MC, DM, TSC and RSC, starch, macro and micronutrients (Somogy-Nelson, 1944;Malavolta et al, 1997;AOAC, 2005).…”