Chemical, functional and pasting properties of banana and plantain starches modified by pre-gelatinization, oxidation and acetylation

Lateefat K. Arogundade,Oluwaponmile I. Orija,Fatih Yildiz,Ganiyat O. Olatunde

doi:10.1080/23311932.2017.1283079

Lateefat K. Arogundade, Oluwaponmile I. Orija

Open Access

https://doi.org/10.1080/23311932.2017.1283079

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Abstract

AbstractStarches extracted from banana (Honduras variety) and plantain (Agbagba variety) were modified by pre-gelatinization, oxidation and acetylation. Native and modified starches were evaluated for chemical, functional and pasting properties. Total starch (TS) and amylose (AM) were higher for native and modified banana starches (TS: 48.78–69.39%; AM: 21.91–42.07%) than for plantain starches (TS: 35.30–63.90%; AM: 13.87–38.79%). Pre-gelatinization significantly (p < 0.05) increased the water absorption capacity of banana and plantain starches by 18.94 and 72.87% respectively and the oil absorption capacity by 51.20 and 4.10% respectively. Modification significantly (p < 0.05) increased the emulsion ability of plantain starch by 66.89% (pre-gelatinization), 64.24% (oxidation) and 11.85% (acetylation). Modification significantly (p < 0.05) reduced the peak, trough, final and setback viscosities of banana and plantain starches but increased the breakdown viscosity of banana starches.

Highlights

Starch or amylum is a polysaccharide carbohydrate that consist of a large number of glucose units joined together by glycosidic bonds
This study provides information on appropriate modification method to improve specific properties of banana and plantain starches
The moisture (13.60%) and protein (2.16%) contents of native banana starch were generally higher than 7.03–9.27 and 0.22–0.98% respectively reported for different varieties (Utrilla-Coello et al, 2014; Waliszewski et al, 2003), while the fat (0.72%) and ash (0.92%) contents were within the range reported in literature (Pelissari et al, 2012; Utrilla-Coello et al, 2014; Waliszewski et al, 2003)

Summary

Introduction

Starch or amylum is a polysaccharide carbohydrate that consist of a large number of glucose units joined together by glycosidic bonds. Starch is the main reserve carbohydrate in tubers, cereals and legumes (Guilbot & Mercier, 1985). The relative proportion of amylose and amylopectin and the organization within the starch granules determine the functional properties of the starch and its wide range of industrial applications in foods, pharmaceuticals, adhesives, etc. Cereals and tubers have been the main botanical sources of starch, the promotion of regional economies has motivated the exploration of alternative botanical sources of starch. Development of new products in the industries may require exploration of starches with different or improved functional properties of water absorption and oil absorption capacities, viscosity, solubility, as well as retrogradation and syneresis tendencies. Progress have been made in obtaining starches from non-conventional botanical sources such as banana and plantain, and characterization of their functional properties (Pelissari, Andrade-Mahecha, Sobral, & Menegalli, 2012; Utrilla-Coello et al, 2014; Zhang, Whistler, BeMiller, & Hamaker, 2005)

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