Banana starch structure and digestibility

Zhang, Pingyi; Hamaker, Bruce R.

doi:10.1016/j.carbpol.2011.09.053

Cited by 89 publications

(66 citation statements)

References 18 publications

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“…However, higher rapidly digestible starch (RDS) and lower resistant starch (RS) values were reported in starches isolated from different banana varieties . Even after gelatinization, the cross‐linked banana starches presented a high RS (type 4) value (76–78%) that can be compared with non‐gelatinized banana starches (65–92%) . The inclusion of RS as a portion of dietary fiber and the interest in consuming foods with high dietary fiber content is motivated by positive contributions to the health of consumers .…”

Section: Resultsmentioning

confidence: 99%

“…Slowly digestible starch (SDS) and resistant starch (RS) are two fractions that are commonly incorporated into a wide variety of food products to enhance their nutritional features and reduce adverse metabolic effects on human health. Therefore, growing interest exists in producing SDS and RS using physical, chemical and enzymatic modifications . RS obtained from chemical modifications of native starch (known as RS4) has been widely considered for research studies and industrial applications .…”

Section: Introductionmentioning

confidence: 99%

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Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

et al. 2015

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Starches from the Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties were chemically modified by sodium trimetaphosphate (STMP) cross‐linking. Cross‐linking affected the pasting properties of the modified starch, with more pronounced changes observed in the Macho variety than in the Roatan starch. In turn, this result indicated that the former starch source is more susceptible to STMP cross‐linking. The swelling and solubility profiles exhibited an important decrease with cross‐linking, which was caused by increased ordering of the internal granule structure induced by cross‐linking modifications. The gelatinization temperature and enthalpy increased due to cross‐linking, indicating an improvement in the starch granule stability. Englyst's in vitro digestibility studies of the modified starch were performed to estimate the content of rapidly digestible (RDS), slowly digestible (SDS) and resistant (RS) starch fractions. It was shown that STMP cross‐linking increased the RS content of the two banana varieties. However, the SDS content increased only for the Macho variety. In general, the viscosity was lower for the modified starches than for their native counterparts. The results of the current work indicate that the chemical modification process via STMP cross‐linking offers an interesting alternative for obtaining RS from banana starches.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

et al. 2015

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“…Whey protein concentrate (WPC) is reported to have gluten mimicking properties, which also might have helped for a strong network. Zhang and Hamaker (2012) found that cooked banana starch retained its slow digestion property and contained 19 % SDS and 27 % RS. Besides, banana starch behaved like chemically cross linked starch and hence the slowly digestible behavior of BS-fortified SPS noodles could be attributed to this property.…”

Section: In Vitro Starch Digestion Kinetics and Starch Fractionsmentioning

confidence: 98%

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

et al. 2016

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Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles. The highest resistant starch (RS) retention was for BS and ACS fortified noodles, which also had medium glycemic index of 66.3 (BS) and 67.2 (ACS). High sensory scores were obtained for the BS and 20 % WPC fortified noodles. The study showed that protein and/or BS fortification with SPS could enhance the acceptability as well as functional value of SPS noodles.

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“…Hence banana is also a potential excellent model plant for studying fresh fruit starch metabolism. Current research on banana starch has mainly focused on granule structure (Low et al, 2015) and antioxidant capacities (Sarawong et al, 2014), as well as physicochemical properties of starch (Zhang and Hamaker, 2012; Utrilla-Coello et al, 2014). Several key genes involved in starch biosynthesis or conversion of starch to sucrose have been isolated and characterized in banana, including MaGBSSI (Miao et al, 2014), DBE (Bierhals et al, 2004), SUCROSE PHOSPHATE SYNTHASE ( SPS ), SUCROSE SYNTHASE ( SuSy ), and INVERTASE (Hubbard et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses

et al. 2017

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Soluble starch synthase (SS) is one of the key enzymes involved in amylopectin biosynthesis in plants. However, no information is currently available about this gene family in the important fruit crop banana. Herein, we characterized the function of MaSSIII-1 in amylopectin metabolism of banana fruit and described the putative role of the other MaSS family members. Firstly, starch granules, starch and amylopectin content were found to increase during banana fruit development, but decline during storage. The SS activity started to increase later than amylopectin and starch content. Secondly, four putative SS genes were cloned and characterized from banana fruit. Among them, MaSSIII-1 showed the highest expression in banana pulp during fruit development at transcriptional levels. Further Western blot analysis suggested that the protein was gradually increased during banana fruit development, but drastically reduced during storage. This expression pattern was highly consistent with changes in starch granules, amylopectin content, and SS activity at the late phase of banana fruit development. Lastly, overexpression of MaSSIII-1 in tomato plants distinctly changed the morphology of starch granules and significantly increased the total starch accumulation, amylopectin content, and SS activity at mature-green stage in comparison to wild-type. The findings demonstrated that MaSSIII-1 is a key gene expressed in banana fruit and responsible for the active amylopectin biosynthesis, this is the first report in a fresh fruit species. Such a finding may enable the development of molecular markers for banana breeding and genetic improvement of nutritional value and functional properties of banana fruit.

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Banana starch structure and digestibility

Cited by 89 publications

References 18 publications

Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses

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