Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch
文献类型： 外文期刊
作者： Bi, Yu 2 ; Zhang, Yayuan 4 ; Gu, Zhengbiao 1 ; Cheng, Li 1 ; Li, Zhaofeng 1 ; Li, Caiming 1 ; Hong, Yan 1 ;
作者机构： 1.Minist Educ, Key Lab Synthet & Biol Colloids, Wuxi 214122, Jiangsu, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
3.Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Nutr, Wuxi 214122, Jiangsu, Peoples R China
4.Guangxi Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Nanning 530000, Guangxi, Peoples R China
关键词： Plantain; Starch; Ripening; Digestibility; Multi-scale structure
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）
ISSN： 0268-005X
年卷期： 2019 年 93 卷
页码：
收录情况： SCI
摘要： This study focused on the effect of ripening on in vitro digestibility and the mull-scale structural characteristics of plantain starch. It was shown that the RS content of plantain starch gradually decreased during ripening process, while RDS and SDS contents increased. Scanning electron micrographs showed the layer-by-layer degradation of the surfaces of starch granules. The transformation from C-B -type to C-A -type crystalline structure of starch was revealed by wide angle X-ray diffraction patterns. Relative crystallinity, IR ratio 1045/1022 and the apparent amylose content all decreased with increasing maturity. Meanwhile, branched chain length distributions of amylopectin indicated that the content of short chain increased and that of long chain decreased, leading to the changes of digestion performance. In addition, the serious damage to amorphous region in semi-crystalline lamellae and amorphous growth ring was caused. All above factors contributed to the decrease of plantain starch resistance to digestion with increasing maturity. This work provides a fundamental understanding of the changes that plantain starch undergoes during ripening.
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