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Article history: Banana starches from diverse varieties (Macho, Morado, Valery and Enano Gigante) were studied in their
Received 8 February 2014 physicochemical, structural and digestibility features. X-ray diffraction indicated that the banana starches
Received in revised form 30 January 2015 present a B-type crystallinity pattern, with slight difference in the crystallinity level. Macho and Enano
Accepted 2 February 2015
Gigante starches showed the highest pasting temperatures (79 and 78 C, respectively), whilst Valery
Available online 12 February 2015
and Morado varieties presented a slight breakdown and higher setback than the formers. Morado starch
presented the highest solubility value and Valery starch the lowest one. The swelling pattern of the banana
Keywords:
starches was in agreement with their pasting prole. All banana starches showed a shear-thinning prole.
Banana
Starch
The resistant starch (RS) fraction was the main fraction in the uncooked banana starches. Morado variety
Structure showed the highest amount of slowly digestible starch (SDS) and the lowest RS content reported until
Digestion property now in banana starches. Banana starch cooked samples presented an important amount of SDS and RS.
X-ray diffraction Molecular weight and gyration radius of the four banana starches ranged between 2.883.14 108 g/mol
Rheological properties and 286302 nm, respectively. The chain-length distributions of banana amylopectin showed that B1
chains (DP 1324) is the main fraction, and an important amount of long chains (DP 37) are present.
The information generated from this study can be useful to determine banana varieties for starch isolation
with specic functionality.
2015 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.carbpol.2015.02.003
0144-8617/ 2015 Elsevier Ltd. All rights reserved.
18 E. Agama-Acevedo et al. / Carbohydrate Polymers 124 (2015) 1724
international markets, and important amount of the fruits is lost procedure of Hernndez-Nava, Bello-Prez, San Martn-Martnez,
each year. Additionally, pest like black Sigatoka produces lost of the Hernndez-Snchez, and Mora-Escobedo (2011) with slight mod-
fruit since some spots are present in the peel, reducing its commer- ications. A Siemens D-5000 diffractometer (Karlsruhe, Germany)
cialization potential. Potential improving of regional economies using Cu K radiation ( = 1.543) and a secondary beam graphite
in impovered Mexican tropical regions should incorporate the mono-chromator was operated at 40 kV and 30 mA. Intensities
industrialization of banana components, including sugars, polysac- were measured in the 570 2 range with a 0.03 step size and
charides (mainly, starch) and pectin. measuring time of 1.0 s per point.
The motivation relying this work is that unripe banana can
be used for starch isolation, obtaining a polysaccharide with
diverse physicochemical, functional and digestibility characteris- 2.3. Starch pasting
tics. An accurate characterization of starch obtained from different
varieties should provide important insights on the potential appli- Banana starches were cooked in a stress rheometer (AR-1500ex,
cations, both for food and industrial products. In general, the TA Instruments, USA) using a starch pasting cell with impeller
functional properties of starch are determined by the structure of blades, at 200 rpm (300 s1 ) under the following in-sequence steps:
the two main components (amylose and amylopectin). For exam- (a) heating (2.5 C/min) from 30 to 95 C; (b) holding at 95 C during
ple, high molar mass of both components produced high viscosity 10 min; (c) cooling (2.5 C/min) to 60 C. Starch concentration was
in wheat (Shibanuma, Takeda, & Hizukuri, 1996) and sago (Takeda, 4% on a dry weight basis. The pasting process was always under the
Takeda, Suzuki, & Hizukuri, 1989). Additionally, it was reported that same controlled conditions.
chain-length distribution of amylopectin play an important role in
the physicochemical, functional and digestibility characteristics of
2.4. Swellingsolubility
starch (Jane et al., 1999; Koizumi, Fukuda, & Hizukuri, 1991; Wong
& Jane, 1997; Casarrubias-Castillo, Hamaker, Rodrguez-Ambriz, &
Swellingsolubility measurements were carried out during
Bello-Prez, 2012).
pasting of banana starch (Nnez-Santiago, Bello-Prez, & Tecante,
The objective of this study was to evaluate the physicochemical,
2004). Aliquots of the paste necessary to obtain a dilution contain-
functional and digestibility characteristics of banana starch from
ing 0.5% starch at 60 C were taken from the cooking vessel. Samples
diverse cultivars and to relate with their structural features.
were cooled quickly to 25 C and 8 mL of the 0.5% dilution were cen-
trifuged at 2000 rpm for 15 min (Leach, McCowan, & Schoch, 1959).
2. Materials and methods A separate volume of 8 mL of the same 0.5% dilution was dried
overnight in an oven at 100 C for 24 h to get the mass of dry starch.
2.1. Starch isolation The supernatant of the centrifuged portion was carefully separated
from the residue. The total sugar content of the supernatant was
Three triploid genotypes (AAA), two of the Cavendish subgroup determined by reference to a calibration curve (050 mg/mL of glu-
(Valery and Enano), and one of Red Dacca subgroup (Morado), the cose) using the phenolsulphuric method (Dubois, Gilles, Hamilton,
three consumed as dessert banana; one triploid genotype (AAB) Rebers, & Smith, 1956). Solubility (%S) was calculated using the
of the Plantain subgroup (Macho), consumed as cooked banana, following equation:
were collected in a commercial banana plantation located in the city m
of Tuxtepec (Oaxaca, Mexico). All varieties were at the agronomic %S =
SS
100
maturity. The annual average temperature of Tuxtepec is 2426 C, mDS
with precipitation between 200 and 4500 mm. Banana pulp was
dried 24 h after cutting the bunch using the procedure described where mSS is the mass of starch in the supernatant, calculated as
in our group (Ovando-Martinez, Syago-Ayerdi, Agama-Acevedo, the product of the concentration of total sugars in the supernatant
Goni, & Bello-Prez, 2009). Starch isolation was carried out with times the volume of supernatant, and mDS is the mass of dry starch
a slight modication of the US patent 5797985 (Whistler, 1998). in the aliquot, calculated as the product of the ratio of dry to humid
Briey, unripe banana our (100 g) were suspended in 500 mL of mass of the residue times the volume of dilution assuming a density
1% sodium sulte solution (pH 4.5) in an airtight container, and of 1000 kg/m3 . Swelling was calculated according to the following
subjected to mechanical agitation for 12 h, at room temperature. equation:
The mixture was ltered through mesh (200 US mesh), the residue
mR
was washed with distilled water, and the ltrate was centrifuged Swelling g/g =
at 100 g, to remove ber from the solution. Subsequently, the mRH
residue was re-suspended in distilled water and centrifuged at
where mR is the mass of wet residue and mRH is the mass of dry
1000 g to precipitate the starch. The residue was ltered through
residue. The latter was calculated as the difference between mDS
a cellulose membrane (Whatman no. 1), and dried in a convection
and mSS . Values reported are the mean of quadruplicate measure-
oven at 40 C for 12 h. Starch purity was measured as total starch,
ments.
using K-TSTA 04/2009 kit Megazyme, according to C determina-
tion for samples containing resistant starch, but not d-glucose
and/or maltodextrins. Amylose and resistant starch content were 2.5. Microscopy
determined according Megazyme kits (K-AMYL 04/06 and K-RSTAR
05/2008, respectively). The morphology of native and pasting starches were evaluated
with a light microscope (Alphaphot-2, Nikon, Japan) equipped with
2.2. X-ray diffraction (XRD) a digital camera. During starch cooking, aliquots of the paste nec-
essary to get a dilution containing 0.5% starch at 60 C were taken
Native and acid hydrolyzed plantain starch particles subjected from the cooking vessel at 30, 60, 70 and 95 C. Samples were cooled
to different hydrolysis times were stored in a sealed container at a quickly to 25 C. A drop of sample was placed on a glass microscope
relative humidity of 85% for achieving constant moisture content. slide. In the images at 30 C, a polarized lter was used, while in
XRD patterns were measured at room temperature following the samples at 95 C, a drop of iodine/iodide solution was added.
E. Agama-Acevedo et al. / Carbohydrate Polymers 124 (2015) 1724 19
Fig. 3. Morphology of native and pasting starches as evaluated with light microscope. Columns correspond to Macho, Morado, Valery y Enano gigante, respectively. Rows
correspond to starch granules at 30 C, 70 C, 80 C and 90 C, respectively.
E. Agama-Acevedo et al. / Carbohydrate Polymers 124 (2015) 1724 21
(a)
(b)
Fig. 5. Flow curves of native banana starch pastes at 4% and 60 C. Arrows indicate
the ascendant or descendant cycle.
presented the highest swelling value and starch from Enano cultivar
the lowest one. This pattern is in agreement with the pasting prole
determined in these banana starches because starch from Valery
cultivar presented the highest peak viscosity and starch from Enano
the lowest one. The swelling value reects the arrangement of amy-
lopectin after amylose solubilization, and its capacity to incorporate
water molecules. However, it has been postulated that the maxi-
mum swelling of starch granules is related with high molar mass of
amylopectin (Patindol, Gonzalez, Wang, & McClung, 2007), but high
amount of long B chains in the amylopectin may provide a stronger
association of the amylopectin molecules with each other and with
amylose, increasing the resistance of the granule to swelling (Wang,
Kuo, Wand, & Patindol, 2007).
Fig. 4. Solubility (a) and swelling (b) behavior of banana starches during pasting at
4%.
3.5. Rheological behavior
component (amylose) toward the continuous phase is more evident After cooking of the starch dispersion, the ow curves at 60 C
at 90 C due to the formation of amyloseiodine complex. were obtained (Fig. 5). In general, the banana starch pastes showed
a shear-thinning pattern paste with a low hysteresis level during
3.4. Swelling and solubility two shear cycles. Similar to pasting proles, starch from Valery
cultivar presented the highest shear stress values followed by
The kinetic of swelling and solubility of banana starches during Macho > Morado > Enano cultivar starches. During the two shear
pasting prole is shown in Fig. 4. Solubility value did not change cycles, starches from Macho and Enano exhibited difference in
for the four banana starches until 70 C (Fig. 3a) due to that these the shear stress values lower than 3%. In contrast, the difference
starch presented average gelatinization temperature between 68 between Valery and Morado was around 4.5%. The four banana
and 80 C (Agama-Acevedo et al., 2013). Thereafter, an increase in starches displayed higher shear stress values during the second
solubility value was found for the four banana starches, but at 80 C cycle than during the rst cycle, indicating that re-ordering of
starch from the cultivars Enano, Macho, and Valery presented sim- the starch components rather than breaking or cracking during
ilar solubility value, and starch from Morado cultivar presented shear stress conditions. Both Valery and Morado starches showed
higher solubility value. At the highest temperature of the test higher resistance to the cracking as reected by the higher differ-
(95 C), starch from Morado cultivar showed the highest solubility ence between the two cycles. In turn, this indicates that higher
value and starch from Valery cultivar the lowest one. This pattern re-ordering of starch components during shear was obtained.
is mainly related to the amylose content of the banana starches The changes in the moduli G and G with the oscillatory
because during cooking of banana starch amylose and some exter- frequency is shown in Fig. 6. The loss modulus G presented a
nal chains of amylopectin are leaked from starch granule toward the low dependency with the frequency (G 0.07 , R2 = 0.95), whilst
continuous phase, increasing the soluble carbohydrates content. G showed a slight dependence with the frequency (G 0.35 ,
The amylose content of Morado cultivar was about 32% higher than R2 = 0.98). The damping factor tan () showed values between 0.1
that determined in the other banana cultivars (2427%) (Agama- and 0.5, indicating the formation of very weak gels. At the test
Acevedo et al., 2013). Similar pattern was found for swelling values temperature (25 C), lineal chains (amylose and some long external
because no change was found in the values determined between chains of amylopectin) contained in the continuous phase are re-
30 and 70 C for each banana starch (Fig. 4b). Thereafter, difference ordered to produce a network with a weak gel pattern. The swollen
in the swelling value was found among the starches because, at the granules, with the amylopectin inside, are dispersed in the net-
highest temperature of the test (95 C), starch from Valery cultivar work (Carnali & Zhou, 1996). The pasting and the ow curve results
22 E. Agama-Acevedo et al. / Carbohydrate Polymers 124 (2015) 1724
Table 1
Rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) content of raw and gelatinized banana starches (%).
Macho 1.3 2.2 6.8 0.3 91.9 1.95 81.7 2.1 8.8 0.3 9.5 1.9
Enano 5.8 0.3 4.4 0.7 89.9 0.7 87.6 0.8 3.7 0.5 8.7 1.2
Valery 7.2 0.9 4.7 0.6 88.1 1.3 76.2 .64 14.8 1.2 8.9 1.1
Morado 16.6 1.6 18.1 2.2 65.3 0.92 77.7 0.4 10.8 1.1 11.4 1.1
Table 3
Chain length distribution of amylopectin from different banana starch varieties.
Average of two replicates standard deviation. DP: degree of polymerization; Max. DP: maximum detectable degree of polymerization.
Hamaker, & BeMiller, 2008), where Mw and Rg had a relationship and RS was determined in the cooked samples. Structural dif-
with the swelling and solubility. In this study, Macho and Enano ferences were found in the four banana starches, which can to
starches showed the highest molecular weight Mw value, which explain the physicochemical, rheological and digestibility features
can be related with the viscoelastic characteristics of starch (Aberle of banana starches.
et al., 1994). However, starch from Valery variety presented the
highest peak viscosity, swelling and solubility values. This pattern Acknowledgements
could be rather attributed to the chain-length distribution of amy-
lopectin than to the molecular weight Mw and the other molecular We appreciate the nancial support from SIPIPN, COFAAIPN,
features (Rg and molecular density). It is apparent that the physico- EDIIPN, and the grant 131762 from CONACYT.
chemical and functional characteristics of starch are more related
with the arrangement of the starch components in the granule than
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