A novel approach for resistant starch production from green banana flour using amylopullulanase

Abstract

The present article emphasizes on improving the intrinsic content of resistant starch % in green banana flour through enzymatic intervention. The enzyme amylopullulanase has been selected for the study because of its bifunctional properties that are specifically acting on α 1–4 and α 1–6 glycosidic linkages present in the starch molecule. To evaluate the effective action of enzyme on starch, optimization studies have been performed using Response Surface Methodology (RSM), which was further compared with Artificial Neural Network (ANN) modelling. The basic objective of this study is to increase the resistant starch content of green banana flour by adopting enzyme technology. After the optimized study, it has been observed that, 240 min of incubation time, 1:7 sample: water ratio (g: mL), particle size 3 (as coded in Section 2.1) of green banana flour and an enzyme titre of 7% (v/v) (0.04 IU/g of amylase; 0.01 IU/g of pullulanase) at 37 °C are the optimum conditions for the maximum increment of the RS%. Upon enzymatic treatment, the RS% increased from 38.5% for native substrate to 68.99% in the enzymatically modified green banana flour. The flour samples were further subjected to characterization to assess its physico-chemical, functional, digestibility and thermal properties.