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Investigation of the Physical and Chemical Properties of Banana Starches
Author(s) -
LII CHENGYI,
CHANG SHUHMING,
YOUNG YALAN
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb04968.x
Subject(s) - steeping , starch , ripening , chemistry , swelling , ripeness , granule (geology) , food science , amylose , sucrose , chemical engineering , materials science , engineering , composite material
Banana ( Musa sp.) starch was isolated after steeping in 0.05N sodium hydroxide. The starch had a granule size of 20–60μ, a gelatinization temperature range of 74–83°C, and a B‐type X‐ray diffraction pattern. The Brabender viscoamylogram and the swelling pattern indicated a fairly restricted‐swelling starch. The starch had low iodine affinity (ca 3.30%) and contained diesterified phosphate. During ripening, the amount of starch converted into reducing sugars and sucrose increased with degree of ripeness. Small granules were converted more rapidly than large granules. Other physical and chemical properties remained similar throughout ripening.