In vitro digestibility, physicochemical, thermal and rheological properties of banana starches

•Amylose content was the main factor influencing the banana starch properties.•All the starches exhibited Type III behaviour (G″ overshoot).•Lixiviated amylose formed a complex gel reinforced by swollen starch granules. Banana starches (BS) were isolated from Enano, Morado, Valery and Macho cultivar...

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Veröffentlicht in:	Carbohydrate polymers 2014-01, Vol.101, p.154-162
Hauptverfasser:	Utrilla-Coello, R.G., Rodríguez-Huezo, M.E., Carrillo-Navas, H., Hernández-Jaimes, C., Vernon-Carter, E.J., Alvarez-Ramirez, J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Applied sciences Banana starch Biological and medical sciences Chemical Phenomena Digestion Exact sciences and technology Food industries Food Industry Fundamental and applied biological sciences. Psychology Humans In vitro digestibility Musa - chemistry Natural polymers Physicochemical properties Physicochemistry of polymers Rheology Solubility Starch - chemistry Starch - metabolism Starch and polysaccharides Starch and starchy product industries Temperature Thermal properties
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