The cold storage of green bananas affects the starch degradation during ripening at higher temperature.

Autor: Peroni-Okita FH; University of São Paulo, Department of Food Science and Experimental Nutrition, FCF, Cidade Universitária, CEP 05508-000 São Paulo, SP, Brazil., Cardoso MB, Agopian RG, Louro RP, Nascimento JR, Purgatto E, Tavares MI, Lajolo FM, Cordenunsi BR
Jazyk: angličtina
Zdroj: Carbohydrate polymers [Carbohydr Polym] 2013 Jul 01; Vol. 96 (1), pp. 137-47. Date of Electronic Publication: 2013 Mar 22.
DOI: 10.1016/j.carbpol.2013.03.050
Abstrakt: The aim of this work was to investigate the starch degradation of bananas stored at low temperature (13°C, cold-stored group) and bananas stored at 19°C (control group) during ripening. The starch granules were isolated during different stages of banana ripening, and their structure was investigated using different techniques. The activities of α-amylase and β-amylase associated to the starch granules were determined, and their presence was confirmed using immunolocalization assays. The increased molecular mobility likely facilitated the intake and action of α-amylase on the granule surface, where it was the prevalent enzyme in bananas stored at low temperature. The 10 days of storage at low temperature also influenced the sizes and shapes of the granules, with a predominance of rounded granules and pits on the surface along with superior amylose content, the higher amounts of amylopectin A-chains and the subtle increase in the A-type allomorph content.
(Copyright © 2013 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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