Characterization of resistant starch type III from banana (Musa acuminata)

被引：89

作者：

Lehmann, U ^{[1
]}

Jacobasch, G ^{[1
]}

Schmiedl, D ^{[1
]}

机构：

[1] German Inst Human Nutr, Dept Food Chem & Prevent Nutr, D-14558 Bergholz Rehbrucke, Germany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 18期

关键词：

resistant starch; Musa acuminata; retrogradation; heat-moisture treatment; DSC; in vitro fermentation;

D O I：

10.1021/jf0203390

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Banana starch (Musa acuminata var. Nandigobe) was evaluated for its use in generating resistant starch (RS) type III. Structural, physicochemical, and biological properties of these products were analyzed. The investigated process includes debranching of the native starch and retrogradation under different storage temperatures and starch concentrations. After enzymatic debranching, a high amount of low-molecular-weight polymers with a degree of polymerization between 10 and 35 glucose units beside a higher molecular weight fraction were found. The resulting products comprised RS contents of about 50%. After heat-moisture treatment, the RS yield increased up to 84%. Peak temperatures of about 145 degreesC found in DSC measurements pointed to a high thermal stability of the RS products. In vitro fermentations of the RS products, carried out with intestinal microflora of healthy humans, resulted in a molar ratio of acetate: propionate: butyrate of about 49:17:34. The established method allowed the production of a high-quality RS with prebiotic properties for health preventing applications.

引用

页码：5236 / 5240

页数：5

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