Plantain and banana starches: Granule structural characteristics explain the differences in their starch degradation patterns

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6672-6681

  Soares, Claudinéia Aparecida ^a   Peroni Okita, Fernanda Helena Gonçalves ^a   Cardoso, Mateus Borba ^b   Shitakubo, Renata ^a   Lajolo, Franco Maria ^a   Cordenunsi, Beatriz Rosana ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b LABORATÓRIO NACIONAL DE LUZ SÍNCROTRON   (Brazil)

Author keywords

amylase; amylase; amylopectin; Banana; crystallinity; in vitro digestion; R amylase; starch granule; starch phosphorylases; structure

Indexed keywords

BANANA; CRYSTALLINITIES; IN VITRO DIGESTION; R-AMYLASE; STARCH GRANULE; STARCH-PHOSPHORYLASES;

AMYLOPECTINS; CHAIN LENGTH; DEGRADATION; FRUITS; GRANULATION; PHOSPHORYLATION; PLANTS (BOTANY); SCANNING ELECTRON MICROSCOPY;

AMYLASES;

AMYLASE; BETA AMYLASE; PLANT EXTRACT; STARCH; VEGETABLE PROTEIN;

ARTICLE; BANANA; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; ENZYMOLOGY; METABOLISM; PLANTAGO; VISCOSITY;

ALPHA-AMYLASES; BETA-AMYLASE; MOLECULAR STRUCTURE; MUSA; PLANT EXTRACTS; PLANT PROTEINS; PLANTAGO; STARCH; VISCOSITY;

EID: 79959208093     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201590h     Document Type: Article

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