In vivo degradation of banana starch: Structural characterization of the degradation process

Abstract

a b s t r a c tThis work reports the first ultrastructural investigation into the degradation process that starch granules isolated from bananas (cv. Nanicão) undergo during ripening. Starch granules from green bananas had a smooth surface, while granules from ripe bananas were more elongated with parallel striations, as revealed by CSLM and SEM. AFM images revealed that the first layer covering the granule surface is composed of a hard material and, as degradation proceeds, hard and soft regions seem to be repeated at regular intervals. WAXD patterns of banana starches were C-type, and the crystalline index was reduced during ripening. The B-/A-type ratio was increased, indicating the preferential degradation of the A-type allomorph. The branch-chain length distribution showed predominantly short chains of amylopectin (A and B1-chain). The fa/fb ratio was reduced during degradation, while amylose content was increased. The results allowed a detailed understanding of the changes that starch granules undergo during banana ripening.

Citric‐acid modified banana starch nanoparticles as a novel vehicle for β‐carotene delivery

“…As reported in that table, BS showed a mean particle size of 33.4 ± 0.18 μm, with DI of 0.24. These values agree with previous reports on green banana starch, with mean particle sizes ranging from 0.9 to 100 μm and low DI values . When nanoprecipitation is carried out, mean particle size decreases considerably, with BSNps and CABNps showing diameters of 120 ± 0.05 and 220 ± 0.03 nm, respectively.…”

“…starch, with mean particle sizes ranging from 0.9 to 100 μm and low DI values. 33,34 When nanoprecipitation is carried out, mean particle size decreases considerably, with BSNps and CABNps showing diameters of 120 ± 0.05 and 220 ± 0.03 nm, respectively. It has been reported that chemical modification of starch nanoparticles, like acetylation, can lead to increased particle size, due to an increase in the intermolecular hydrogen bonds between starch nanoparticles and water.…”

Starch isolation and partial characterization of commercial cooking and dessert banana cultivars growing in Mexico

“…The granule size distribution may provide a better understanding of the behavior of the starch granules during processing. Peroni‐Okita et al reported in banana starch a D [ v ,0.5] of the distribution peak of 29 µm, indicating that 10% of the granules had a diameter of 10 µm and 90% of 49.6 µm. In this study, it was found that 10 and 90% of Enano and Morado granules had an approximate diameter of 5 and 70 µm, respectively, while Macho and Valery had an approximate diameter of 8 and 128 µm, respectively.…”

Isolation of plantain starch on a large laboratory scale

“…The filtrate drops into the low level of the box (8) and flows out through the flange (10). The flange (10) is connected at the pipe (11) to the flange (13) that feeds the second box (14) with the sieve US 200 (15). The filtrate flows out onto the surface of the sieve (15).…”