Starch Transformation During Banana Ripening: The Amylase and Glucosidase Behavior

Journal of Food Science

Volumn 53, Issue 4, 1988, Pages 1181-1186

  GARCIA, ELISABETH ^a   LAJOLO, FRANCO M ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985258639     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb13557.x     Document Type: Article

References (23)

1. Pathwas of carbohydrate breakdown in higher plants
2. Starch transformation during banana ripening: I – The phoshorylase and phosphatase behavior in Musa acuminata
3. Enzymes of the banana plant: optimum conditions for extraction
4. Studies in tropical fruits
5. D‐Glucose: determination with glucose oxidase and peroxidase.
6. Starch metabolism: synthesis versus degradation pathways.
7. Qualitative test for carbohydrate metabolism
8. Scanning electron microscopy of starch granules, with or without amylase attack
9. Alginate immobolization of banana pulp enzymes for starch hydrolysis and sucrose interconversion
10. Molecular structure of banana starch
11. Characterization of starch and fiber banana fruit
12. Investigation of the physical and chemical properties of banana starches
13. Physical properties of starch from Cavendish banana fruit
14. “Bananasrdquo;
15. Some aspects of the enzymic degradation of starch.
16. Amylase activity in banana fruit: properties and changes in activity with ripening
17. Physicochemical properties of banana fruit starch and starch components
18. Purification partielle et proprietés des amylases de la poire
19. Scanning electron microscopy studies on starch granules of red kidney beans and bean sprouts
20. Starch sugar transformation during banana ripening: the behavior or UDP‐glucose pyrophosphorylase, sucrose synthetase and invertase
21. Detection of sugars on paper chromateams