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Plantain‐starch: Microstructural, physicochemical, and morphological characteristics of two cultivars grown in Malaysia
Author(s) -
Shittu Rafiat,
Lasekan Ola,
Karim Roselina,
Sulaiman Rabiah
Publication year - 2016
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.201500262
Subject(s) - musa × paradisiaca , amylose , starch , crystallinity , cultivar , food science , molar mass , chemistry , differential scanning calorimetry , scanning electron microscope , botany , horticulture , materials science , biology , physics , polymer , crystallography , composite material , organic chemistry , thermodynamics
Starches isolated from mature green “Nangka” and “Tanduk” plantain ( Musa paradisiaca L) cultivars grown in Malaysia were appraised for their morphological, physicochemical, and structural properties. The amylose contents of “Nangka” and “Tanduk” starches were 31.79 and 26.08% and the degree of relative crystallinity were 62.1 and 52.1%, respectively. Both cultivar starches presented an A‐type diffraction pattern, which has rarely been reported for banana starches. Gelatinization temperatures evaluated by differential scanning calorimeter were higher for “Tanduk” starch than “Nangka” starch. The scanning electron micrograph of “Nangka” starch granules was larger than “Tanduk” starch with an average particle size of 38.77 and 23.91 μm, respectively. In addition, “Nangka” starch produced lower molar mass ( M w ) and gyration radius ( R G ) compared to “Tanduk” starch.