Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species.

ABSTRACT: This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: 'Nan Tian Huang' starch (NS), 'Da jiao' starch (DS), 'Gui jiao' starch (GS), 'Gong jiao' starch (OS), and 'Hong jiao' starch (HS). The results show that all starches have A-type crystalline structures and contain high levels of resistant starch, ranging from 88.3% to 93.5%. The amylose content ranges from 21.97% to 55.46%. The starches isolated from the five banana varieties are predominantly flat, rod-shaped, and spherical. Particle sizes vary significantly, ranging from 19.75 to 28.65 µm, which contributes to differences in their functional properties. For example, DS demonstrates except

SUBMITTER: Yuan D 

PROVIDER: S-EPMC11854689 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature