Premium
Functional and nutritional characterization of native and modified starches from bananas hybrids
Author(s) -
Alemán Shelly E.,
Ramírez Alejandra O.,
Manzanilla Edward E.,
Guzmán Romel E.,
Pérez Elevina E.
Publication year - 2015
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400160
Subject(s) - starch , chemistry , hybrid , food science , acetylation , modified starch , yield (engineering) , botany , biochemistry , biology , materials science , metallurgy , gene
Unripe fruits from bananas are rich in starch, which can be isolated and used in the development of different products. The purpose of the research was to evaluate native, and modified starches obtained from unripe banana (triploid and tetraploid). The starches were modified by phosphatation‐acetylation and gelatinization, and then were characterized by their: purity, yield, functional properties, and the degree of substitution. In the study, high purity starches (97–98%), with yields varying from 11 to 15% were obtained, and purity was more dependent on the purification procedure, than from their chromosomes set. The ploidy, and modification procedures invariably affect some of their functional and nutritional properties. It was observed that the physical modifications have more effect on functional and nutritional profiles, granular structure of the starches, than the chemical modification; while the hybridization have effect on the granular distribution size, and the gelatinization, and amylolysis profiles.