Phosphate fertilization changes the characteristics of ‘Maçã’ banana starch

Abstract

The unripe banana has been studied as a potential source of starch for use in various applications. Considering the importance of phosphorus in the biosynthesis of the starch and also the interference of this mineral in starch properties, in this study it was evaluated the effect of rates of phosphate fertilizer applied in the cultivation of 'Maçã' banana on the characteristics of the starch. Starches extracted from fruits from different treatments were analyzed for morphological characteristics, X-ray diffraction pattern, relative crystallinity, granule size, amylose, resistant starch and phosphorus levels, as well as, for pasting and thermal properties. Results showed that the phosphate fertilization has interference on the characteristics of the banana starch led to increase of phosphorus content and size of the granules, reduction of crystallinity and resistant starch content, decrease of viscosity peak, breakdown, final viscosity, setback, transitions temperatures and enthalpy. These changes caused by phosphate fertilizer conditions can be increase the applications of the 'Maçã' banana starch.

Structural and Physicochemical Properties of Common Buckwheat Starch in Response to Different Fertilization Levels

“…[ 12 ] discovered that the shape of Tartary buckwheat starch granules did not change under different nitrogen fertilizer levels, which was consistent with our results, and similar result was also found in banana starch. [ 13 ] In our study, the grain size of common buckwheat starch decreased at the middle and high fertilizer levels ( Table 1 ). This observation may be due to the increase of fertilizer application, which prolonged the grain filling time, and large starch grains had the opportunity to decompose into medium grains and small grains.…”

Agronomic yield and starch properties of banana cultivars

“…agropec. bras., Brasília, v.56, e02491, 2021 DOI: 10.1590/S1678-3921.pab2021.v56.02491 paste clarity, starch gel viscosity, and retrogradation (Mesquita et al, 2018). Banana starches had high content of resistant starch (RS), with higher percentage observed in 'BRS Platina' starch (Table 3).…”

“…In their study on banana, Bi et al ( 2017) observed impacts of these factors on the extent of digestibility of banana starches, which shows that the selection of genotypes can be an important parameter. The higher content of resistant starch of 'BRS Platina' may add value to this cultivar, as the resistant starch improves the functional properties of several foods (Mesquita et al, 2018).…”

“…Starch can be used in food industries where this polymer is widely used as a thickener, stabilizer, adhesive, colloidal agent, functional ingredient, as well as, to increase shelf life, decrease oil absorption, among others (Zhang & Hamarker, 2012). The characteristics and structural properties of banana starch are affected not only by genotypes, but also by environmental factors (Utrilla-Coello et al, 2014;Mesquita et al, 2018).…”

“…The driving forces to explore unconventional starches, such as that of banana genotypes, are waste and by-product recovery, local availability, technological feasibility, cultural significance, and specialty food production (Zhu, 2020). Banana starch shows different physical and chemical properties from commercial starches, which increases the market value (Mesquita et al, 2018;Kaur et al, 2020).…”