Physicochemical Nature of Banana Pseudostem Starch

Shantha, H. S.; Siddappa, G. S.

doi:10.1111/j.1365-2621.1970.tb12371.x

Cited by 16 publications

(7 citation statements)

References 1 publication

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“…The plantain hybrid starches (Table 3) had the lowest and very similar viscosities, indicating they represent an homologous molecular group. Their values (-2.11) were very close to the values reported by Kuyisu et al [9] for a green dessert banana starch (2.0), determined at 20"C, and by Shuntu and Siduppu [6] for both green dessert banana fruit and pseudostem starches (2.05), determined at 35°C. However, Putil and Mugur [7] reported higher values (2.8-4.1) for both green dessert banana and plantain straches, also determined at 35"C, although, as Kuyisu et al [9] pointed out, these variations are probably a result of starch impurities.…”

Section: Intrinsic Viscositiessupporting

confidence: 88%

Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas

1992

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Starches from mature, unripe fruit pulp of plantain cultivars (Musa supp., AAB group) representing the wide variability in Africa, tetraploid and diploid plantain hybrids and starchy cooking bananas (Musa spp., ABB group) were isolated and characterised. In general, studies revealed very compact irregularly shaped and sized granules, with low amylose content (9.11–17.16%), highly resistant to bacterial α‐amylase attack; Brabender amylograms showed very restricted swelling type patterns with great stability and negligible retrogradation. Results indicate that differences in physico‐chemical properties exist amongst the three Musa fruit group starches. Plantains represent a chemical/molecular homogeneous group, but heterogeneous for granule structure. Ploidy level affected hybrid properties. ABB cooking bananas starches exhibited highly pronounced restricted swelling and high gelatinisation and pasting temperatures, indicating a more ordered, very strongly bonded granule structure; chemical and physical properties varied considerably within the ABB genotype.

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Section: Intrinsic Viscositiessupporting

confidence: 88%

Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas

1992

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“…It also has similar intrinsic viscosity to that of potato starch. The amylose content of the banana pseudostem starch compare well with that of banana fruit and potato starch (21%) [42]. In addition, Ho et al [43] reported that banana pseudostem was high in RS (12.81%).…”

Section: Functional Properties Of Resistant Starch Produced From Exotmentioning

confidence: 61%

“…Subrahmanyan et al [41] reported that banana pseudostem contains 44.80% starch. The banana pseudostem was reported to contain high-quality starch [41,42]. The study reported that starch granules of banana pseudostem are irregular in shape and are bigger in size than those of fruit starch.…”

Section: Functional Properties Of Resistant Starch Produced From Exotmentioning

confidence: 99%

Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research

Ho¹,

Wong²

2020

Chemical Properties of Starch

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Resistant starch is a functional food ingredient that can resist enzymatic digestion in the small intestine and fermentation in large intestine. Resistant starch has many benefits to human health by promoting a balanced blood sugar and beneficial gut bacteria. This review highlighted the sources of different exotic fruit starch, such as banana, jackfruit, cempedak, durian, and breadfruit. The functional properties of these exotic fruit resistant starches were covered in this review. The effect of resistant starch on glycaemic index of food was revealed. This review also discussed on the applications of resistant starch in the production of food products and their effects on food quality. The provided information through the overall review could especially benefit the food industry in producing functional food products with great consumer acceptability.

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“…Starch is also used as an inert material in pharmaceutical creams and tablets. Hydroxyalkyl starch is used as a cryoprotective agent and starch glycerite is used as a preservative for biological specimens [2–4].…”

Section: Introductionmentioning

confidence: 99%

“…The scape (a long flower‐stalk coming directly from the root) of Musa paradisiaca (banana) contains easily extractable starch that was reported to be similar to potato starch [4]. We have reported the isolation of water‐soluble (WSP), EDTA‐soluble (EDTA‐SP), alkali‐soluble (ASP) and alkali‐insoluble (AISP) polysaccharide fractions from the scape of M. paradisiaca and shown that WSP is an amylopectin‐type highly branched α‐D‐glucan [5].…”

Section: Introductionmentioning

confidence: 99%

Characterization of EDTA‐soluble polysaccharides from the scape of Musa paradisiaca (banana)

Raju¹,

Jagadish²,

Anjaneyalu³

2001

Biotech and App Biochem

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The polysaccharide components present in the scape of Musa paradisiaca (banana) were fractionated into water-soluble (WSP), EDTA-soluble (EDTA-SP), alkali-soluble (ASP) and alkali-insoluble (AISP) polysaccharide fractions [Anjaneyalu, Jagadish and Raju (1997) Glycoconj. J. 14, 507-512]. The EDTA-SP was further fractionated by iso-amyl alcohol into EDTA-SP-A and EDTA-SP-B. The homogeneity of these two polysaccharides was established by repeated precipitation with iso-amyl alcohol, gel-filtration chromatography and sedimentation analysis. The polysaccharides were characterized by monosaccharide composition analysis, methylation linkage analysis, iodine affinity, ferricyanide number, blue value, hydrolysis with alpha-amylase, gold-electron microscopy and X-ray diffraction spectroscopy. Data from all of these studies suggest that EDTA-SP-A is a branched amylose-type alpha-D-glucan and that EDTA-SP-B is a highly branched amylopectin-type polymer. The nature of the branching patterns of these polysaccharides suggests that they are unique to M. paradisiaca.

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Physicochemical Nature of Banana Pseudostem Starch

Cited by 16 publications

References 1 publication

Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas

Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas

Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research

Characterization of EDTA‐soluble polysaccharides from the scape of Musa paradisiaca (banana)

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