Banana starch: production, physicochernical properties, and digestibility - a review

被引：316

作者：

Zhang, PY

Whistler, RL

BeMiller, JN

Hamaker, BR

机构：

[1] Purdue Univ, Dept Food Sci, W Lafayette, IN 47907 USA

[2] Purdue Univ, Whistler Ctr Carbohydrate Res, W Lafayette, IN 47907 USA

来源：

CARBOHYDRATE POLYMERS | 2005年 / 59卷 / 04期

关键词：

banana; starch; structure; physicochemical properties; modifications; digestibility;

D O I：

10.1016/j.carbpol.2004.10.014

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The large quantity of green cull bananas has the potential of being used industrially and, thereby, to improve banana economics and eliminate the large environmental problem presented by banana waste. This review summarizes the present knowledge of the composition, structure, physiochemical properties, modifications, and digestibility of banana starches and provides suggestions for needed research to improve the utilization of green cull bananas. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：443 / 458

页数：16

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