Molecular structure and digestibility of banana flour and starch

Yu, Bo; Zhang, Yayuan; Jiang, Huanhuan; Hong, Yan; Gu, Zhennan; Cheng, Li; Li, Zhaofeng; Li, Caiming

doi:10.1016/j.foodhyd.2017.06.003

Cited by 107 publications

(94 citation statements)

References 27 publications

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“…As for B3+ (long chains), JFSS had a higher proportion than CS, MS, WS, and RS, and a lower proportion than PS. According to Bi et al, in banana starches with the same crystalline structure, the relative crystallinity increased from 32.49% to 35.48%, and the hydrolysis ratio decreased from 13.85% to 9.54% at 120 min, mainly resulting from the long chains increasing from 15.35% to 16.82% . This is consistent with our findings that JFSS had the lowest HI and GI because of its relatively high crystallinity and B3+ (long chain) content among the cereal starches tested, explaining the lower digestive speed of JFSS.…”

Section: Resultssupporting

confidence: 92%

“…reported that PI represents quantization of the molecular weight distribution curve, which explains why the molecular weight distribution of JFSS was narrower than that of the other starches tested (Figure ). This result is similar to that of Bi et al who reported that the PI of Musa AAA Cavendish banana starch (1.147) was lower than that of two other kinds of banana starch (1.205, 1.232), leading to its narrower molecular weight distribution . Moreover, the same study reported that an increase in M w from 1.06 × 10 7 g mol −1 to 4.74 × 10 7 g mol −1 led to decreases in HI and GI from 95.87 to 8.67 and 92.34 to 44.48, respectively.…”

Section: Resultssupporting

confidence: 89%

“…Srichuwong et al also found that the relative crystallinity for A‐type starches, including CS, MS, WS, and RS (31.0–37.1%), was higher than that of B‐type starches, including PS (27.2–29.8%) . Bi et al also reported that A‐type starch was more easily digested than B‐type starch . Therefore, Because of JFSS have the highest relative crystallinity compared with other cereal starch samples, it has lower digestion speed and PPBS than other cereal starches.…”

Section: Resultsmentioning

confidence: 99%

“…Chinedum et al has shown that the alpha‐1,4 glucoside bond of starch is broken and hydrolyzed into glucose mainly by pancreatic α‐amylase and amyloglucosidase . PPBS is affected by many internal characteristics of starch, including granule morphology, crystallinity, lamellar structure, and amylose content, as well as fine structure such as chain length distribution and molecular weight distribution . The granule morphology, lamellar structure, and molecular structure of starch also determine its pasting properties .…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure of Artocarpus heterophyllus Lam Seed Starch and Several Staple Crop Starches

Wang

et al. 2019

Starch Stärke

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Experimental investigation of molecular structure, pasting properties, and post‐prandial blood sugar (PPBS) is performed using the kinetics of in vitro starch hydrolysis on jackfruit seed starch (JFSS), cassava starch (CS), potato starch (PS), maize starch (MS), wheat starch (WS), and rice starch (RS). The results show that JFSS displays smaller and smoother granule morphology, a higher amylose content (27.01%), a greater proportion of B3+ chains (12.83%), and a lower proportion of B1 chains (36.08%) than CS, MS, WS, and RS. JFSS also has higher values for weight‐average molar mass (2.09 × 107 g mol−1), gelatinization temperature (88.15 °C), peak viscosity (3539 cP), final viscosity (5153 cP), and crystallinity (29.39%) than CS, MS, WS, and RS. Due to the above properties, JFSS displays lower values for the equilibrium constant (C∞; 35.80%), kinetic constant (k; 0.62 h−1), hydrolysis index (HI; 41.43), and prediction of postprandial blood sugar (PPBS; 62.45) than the other A‐type starches CS, MS, WS, and RS. Furthermore, the experimental results indicate that JFSS is a middle‐level glucose food group.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure of Artocarpus heterophyllus Lam Seed Starch and Several Staple Crop Starches

Wang

et al. 2019

Starch Stärke

View full text Add to dashboard Cite

show abstract

“…Normally, the extent of starch hydrolysis is predicted considering several factors, such as the amount of RS, the type of crystallinity, the arrangement of the crystalline and amorphous regions in the starch granule, the structures of the amylose and amylopectin, and the size of the regions containing both crystalline and amorphous lamella (Shi & Gao, ; Shumoy & Raes, ). The more the RS content and degree of crystallinity, the slower the starch digestibility in food materials (Bi et al, ; Shi & Gao, ). However, the current study showed no significant difference in the RS content (shown in Table ) between the two cooking methods ( p > 0.05).…”

Section: Resultsmentioning

confidence: 99%

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Thuengtung

Matsushita

Ogawa

2019

J Food Process Engineering

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The influence of two types of cooking method, that is, steam‐cooking and microwave‐cooking, on the morphological structure, starch fractions, and starch digestibility of cooked Thai pigmented rice (three cultivars) was examined. The relationship between starch hydrolysis and change in X‐ray diffraction (XRD) pattern, including the change of crystallinity degree during in vitro digestion, was also investigated. The results indicated that the cooked rice morphological structure and starch hydrolysis rate during in vitro digestion was varied by the cooking method. All non‐waxy rice cultivars exhibited Vh‐type crystallinity, whereas, no crystalline peak was detected in the waxy rice cultivar. However, the XRD pattern and crystallinity degree of steam‐cooked rice were dramatically changed after simulated small intestinal digestion for 360 and 480 min when compared with microwave‐cooked rice. Moreover, steam‐cooked rice showed a significantly lower percentage of equilibrium starch hydrolysis than that of the microwave‐cooked rice. Practical applications Rice attributes and change of crystallinity in XRD pattern during in vitro digestion have found to correlate with rice starch digestibility, which varied depending on rice cooking methods. Steam‐cooking could enhance the degree of crystallinity during in vitro digestion, which would affect to retard rice starch digestion. This finding is interesting for the consumer on the selection of the optimized cooking process that promotes a healthier effect.

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Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

et al. 2019

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Background and objectivesHull‐less barley provides health benefits, but it is not consumed widely because of its poor processing performance and eating quality of end products. In this study, cookies from 23 whole hull‐less barley varieties including waxy and ordinary types were prepared, and its nutritional composition, in vitro digestibility, and textural properties were evaluated.FindingsWide variations were observed in the properties of different cookies. Waxy cookies were higher in protein and β‐glucan contents (10.08% and 5.46%) than ordinary ones (8.27% and 3.83%, respectively), but lower in equilibrium concentration of hydrolysis (C∞), glycemic index (GI), rapidly digestible starch (RDS), and resistant starch (RS) contents which corresponded to its higher crystallinity and more number of crystalline peaks. Besides, waxy cookies tended to be more crispy, hard, and chewy than ordinary ones. Correlation analyses indicate that amylose and total starch positively influenced starch hydrolysis, but negatively affected cookie texture. Conversely, both protein and β‐glucan corresponded with a low estimated GI and high textural parameters.ConclusionsWaxy cookies retained higher nutritional value and potential health benefits. Meanwhile, waxy cookies gained desirable sensory properties as well as ordinary ones.Significance and noveltyThe major components of barley grain significantly influenced the nutritional value, in vitro starch digestibility, and texture of 100% whole hull‐less barley cookies, and waxy type could be more beneficial to human health.

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Molecular structure and digestibility of banana flour and starch

Cited by 107 publications

References 27 publications

Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure of Artocarpus heterophyllus Lam Seed Starch and Several Staple Crop Starches

Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure of Artocarpus heterophyllus Lam Seed Starch and Several Staple Crop Starches

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

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