Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying

XU Yayuan; SHEN Suqing; LI Dajing; SONG Jiangfeng; FENG Lei; DAI Zhuqing; ZHANG Zhongyuan; XIAO Yadong

doi:10.13386/j.issn1002-0306.2021050060

Volume 43 Issue 3

Jan. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(3): 88-96. > DOI: 10.13386/j.issn1002-0306.2021050060

XU Yayuan, SHEN Suqing, LI Dajing, et al. Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying[J]. Science and Technology of Food Industry, 2022, 43(3): 88−96. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050060.

Citation:

PDF (2420 KB)

Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying

1.
Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
2.
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China

More Information

Received Date: May 11, 2021
Available Online: December 08, 2021

Graphical Abstract

Abstract

Abstract

This study was aim to investigate the relationship between water migration and starch gelatinization behaviors of green bananas during microwave drying (MD) and its effect on starch digestibility. Taking green banana slices as the research object, different microwave power densities were designed to study the changes of microwave drying characteristics, starch gelatinization behavior and digestion characteristics for green bananas. The results showed that microwave power densities and drying time of MD showed a significant effect on the starch gelatinization behavior and digestion characteristics in green bananas. When the moisture content of banana was higher than 45%, a high microwave power density and high moisture content could promote the starch gelatinization in green bananas. While the moisture content was reduced to below 45%, the moisture content and microwave power density had no significant effect (P>0.05) on the degree of starch gelatinization. When the microwave power density was at the range of 2~8 W/g, there was a significant negative correlation (P<0.01) between RS content and the degree of starch gelatinization. And when the microwave power density was 2 W/g or 4 W/g, SDS content was significantly positively correlated with the degree of starch gelatinization (P<0.01), which indicated that a higher degree of starch gelatinization in green bananas could significantly promote the formation of SDS, and the highest SDS content could reach 53.90%. Therefore, the transformation from RS to RDS could be restrained through adjusting the microwave power densities and drying time to regulate the degree of starch gelatinization in green bananas, which could promote the formation of SDS, and reduce the content of RDS. This research could provide theoretical and scientific basis for microwave drying to efficiently retain resistant starch in green bananas or improve slow digestion starch.
- green bananas,
- microwave drying,
- starch,
- gelatinization degree,
- digestibility

FullText(HTML)

References (34)

References

[1]	谭思敏, 王娟, 陈平生, 等. 香蕉成熟度对抗性淀粉理化性能的影响[J]. 食品工业科技,2017,38(23):23−28. [TAN S M, WANG J, CHEN P S, et al. Effects of banana maturity on the physicochemical properties of resistant starch[J]. Science and Technology of Food Industry,2017,38(23):23−28.
[2]	HONGPATTARAKERE T, URAIPAN S. Bifidogenic characteristic and protective effect of saba starch on survival of Lactobacillus plantarum CIF17AN2 during vacuum-drying and storage[J]. Carbohydrate Polymers,2015,117:255−261. doi: 10.1016/j.carbpol.2014.09.065
[3]	JOHN H D, LIU Q, YADA R Y. Methodologies for increasing the resistant starch content of food starches: A review[J]. Comprehensive Reviews in Food Science & Food Safety,2015,13(6):1219−1234.
[4]	ZHAO D D, WANG Y X, ZHU Y L, et al. Effect of carbonic maceration pre-treatment on the drying behavior and physicochemical compositions of sweet potato dried with intermittent or continuous microwave[J]. Drying Technology,2016,34(13):1604−1612. doi: 10.1080/07373937.2016.1138231
[5]	JIANG H, ZHANG M, MUJUMDAR A S, et al. Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying[J]. Journal of the Science of Food and Agriculture,2014,94(9):1827−1834. doi: 10.1002/jsfa.6501
[6]	CHEN X, LI X, MAO X, et al. Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours[J]. Food Chemistry,2017,224:224. doi: 10.1016/j.foodchem.2016.12.028
[7]	ZHAO Y T, JIANG Y J, ZHENG B D, et al. Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds[J]. Food Chemistry,2017,228:167−176. doi: 10.1016/j.foodchem.2017.01.141
[8]	卞华伟, 郑波, 陈玲, 等. 干热处理对青稞淀粉多尺度结构和理化性质的影响[J]. 食品科学,2020,41(7):93−101. [BIAN H W, ZHENG B, CHEN L, et al. Multi-scale structure and physicochemical properties of highland barley starch following dry heat treatment[J]. Food Science,2020,41(7):93−101. doi: 10.7506/spkx1002-6630-20181107-085
[9]	程新峰, 杭华, 肖子群. 微波辐射下淀粉的响应机制及研究现状[J]. 食品科学,2018,39(13):310−316. [CHENG X F, HANG H, XIAO Z Q. Current status of research on the mechanism of action and effect of microwave irradiation on starch[J]. Food Science,2018,39(13):310−316. doi: 10.7506/spkx1002-6630-201813046
[10]	ZENG S X, CHEN B Y, ZENG H L, et al. Effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch[J]. Journal of Agricultural and Food Chemistry,2016,64(12):2442−2449. doi: 10.1021/acs.jafc.5b05809
[11]	闫巧珍, 高瑞雄, 侯传丽, 等. 超声波处理对马铃薯全粉理化性质和消化特性的影响[J]. 中国粮油学报,2017,32(8):105−110. [YAN Q Z, GAO R X, HOU C L, et al. The effect of ultrasonic on the physicochemical properties and digestibility of potato granules[J]. Journal of the Chinese Cereals and Oils Association,2017,32(8):105−110. doi: 10.3969/j.issn.1003-0174.2017.08.017
[12]	徐建国, 张森旺, 徐刚, 等. 莲子热风干燥过程对其淀粉热特性及凝胶化的影响[J]. 农业工程学报,2017,33(17):298−303. [XU J G, ZHANG S W, XU G, et al. Starch thermal property and gelatinization of lotus seeds during hot air drying[J]. Transactions of the Chinese Society of Agricultural Engineering,2017,33(17):298−303. doi: 10.11975/j.issn.1002-6819.2017.17.039
[13]	JIANG H H, ZHANG Y Y, HONG Y, et al. Digestibility and changes to structural characteristics of green banana starch during in vitro digestion[J]. Food Hydrocolloids,2015,49:192−199. doi: 10.1016/j.foodhyd.2015.03.023
[14]	GB 5009.3-2016 食品安全国家标准食品中水分的测定[S]. 2016. GB 5009.3-2016 National food safety standard Determination of moisture in food [S]. 2016.
[15]	刘旺星, 陈雄飞, 余佳佳, 等. 胡萝卜微波干燥特性及动力学模型[J]. 食品工业科技,2019,40(9):68−77. [LIU W X, CHEN X F, YU J J, et al. Microwave drying characteristics and kinetic model of carrot[J]. Science and Technology of Food Industry,2019,40(9):68−77.
[16]	吴佰林, 薛勇, 李兆杰, 等. 温度模式对鲅鱼热泵干燥品质及动力学特性的影响[J]. 食品工业科技,2019,40(4):86−92,99. [WU B L, XUE Y, LI Z J, et al. Effect of temperature mode on quality and kinetic characteristics of scomberomorus niphonius of heat pump drying[J]. Science and Technology of Food Industry,2019,40(4):86−92,99.
[17]	SHI Q L, ZHENG Y Q, ZHAO Y. Mathematical modeling on thin-layer heat pump drying of yacon (Smallanthus sonchifolius) slices[J]. Energy Conversion and Management,2013,71:208−216. doi: 10.1016/j.enconman.2013.03.032
[18]	张赛, 陈君若, 刘显茜. 水果在热风干燥中的水分扩散分形模型[J]. 农业工程学报,2014,30(4):286−292. [ZHANG S, CHEN J R, LIU X X. Diffusion fractal model of fruit moisture in hot air drying[J]. Transactions of the Chinese Society of Agricultural Engineering,2014,30(4):286−292. doi: 10.3969/j.issn.1002-6819.2014.04.035
[19]	张敏, 徐燕, 周裔彬, 等. 大米蛋白对小麦淀粉理化特性的影响[J]. 食品工业科技,2019,40(12):101−111. [ZHANG M, XU Y, ZHOU Y B, et al. Effects of rice protein on the physicochemical properties of wheat starch[J]. Science and Technology of Food Industry,2019,40(12):101−111.
[20]	XUE C F, MIKA F, NOBORU S. Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating[J]. Journal of Food Engineering,2010,97(1):40−45. doi: 10.1016/j.jfoodeng.2009.09.013
[21]	BI Y, ZHANG Y Y, JIANG H H, et al. Molecular structure and digestibility of banana flour and starch[J]. Food Hydrocolloids,2017,72:219−227. doi: 10.1016/j.foodhyd.2017.06.003
[22]	TIAN Y T, ZHAO Y T, HUANG J J, et al. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J]. Food Chemistry,2016,197:714−722. doi: 10.1016/j.foodchem.2015.11.029
[23]	张乐, 李鹏, 王赵改, 等. 板栗片微波真空干燥的动力学模型及品质分析[J]. 现代食品科技,2020,36(4):235−243. [ZHANG L, LI P, WANG Z W, et al. Microwave-vacuum drying kinetics model and quality analysis of Chinese chestnut slice[J]. Modern Food Science and Technology,2020,36(4):235−243.
[24]	FAN D M, WANG L Y, CHEN W, et al. Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering[J]. Food Hydrocolloids,2014,35(3):620−626.
[25]	WANG S, COPELAND L. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: A review[J]. Food & Function,2013,4(11):1564−1580.
[26]	DAVID C, GIDLEY M. Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition[J]. Carbohydrate Research,1992,227:103−112. doi: 10.1016/0008-6215(92)85063-6
[27]	JI Y, AO Z, HAN J A, et al. Waxy maize starch subpopulations with different gelatinization temperatures[J]. Carbohydrate Polymers,2004,57(2):177−190. doi: 10.1016/j.carbpol.2004.04.017
[28]	周玉东, 龙功瑾. 水分含量对马铃薯淀粉颗粒结晶度影响的研究[J]. 粮油加工,2010(10):80−82. [ZHOU Y D, LONG G J. Study on the influence of water content on the crystallinity of potato starch granules[J]. Grain Processing,2010(10):80−82.
[29]	FU Z Q, WANG L J, HUI Z, et al. Studies on the starch-water interactions between partially gelatinized corn starch and water during gelatinization[J]. Carbohydrate Polymers,2014,101(1):727−732.
[30]	周国燕, 胡琦玮, 李红卫, 等. 水分含量对淀粉糊化和老化特性影响的差示扫描量热法研究[J]. 食品科学,2009,30(19):84−87. [ZHOU G Y, HU Q W, LI H W, et al. DSC study of effects of water content on gelatinization and aging of starch[J]. Food Science,2009,30(19):84−87.
[31]	WANG S J, SUN Y, WANG J R, et al. Molecular disassembly of rice and lotus starches during thermal processing and its effect on starch digestibility[J]. Food & Function,2016,7(2):1188−1195.
[32]	MING M, ZHANG T, MU W M, et al. Effect of controlled gelatinization in excess water on digestibility of waxy maize starch[J]. Food Chemistry,2010,119(1):41−48. doi: 10.1016/j.foodchem.2009.05.035
[33]	TORO A G, GIBERT O, RICCI J, et al. Digestibility prediction of cooked plantain flour as a function of water content and temperature[J]. Carbohydrate Polymers,2015,118:257−265. doi: 10.1016/j.carbpol.2014.11.016
[34]	ZENG S X, WU X T, LIN S, et al. Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods[J]. Food Chemistry,2015,186:213−222. doi: 10.1016/j.foodchem.2015.03.143

Supplements (0)

Cited By

Cited by

Periodical cited type(11)

1.	李萌，阿丽古丽·买买提依明，李建瑛，李叶，李倩，王瑞，尹东锋. 复方参及合剂对小鼠抗缺氧及疲劳的作用研究. 中国药业. 2024(08): 44-48 .
2.	徐碧芸，张华艺，李静榕，徐昕，赵圣美，朱家琳，尹作成，邱涛涛. 茶叶中主要活性成分抗运动性疲劳作用机制研究进展. 茶叶通讯. 2024(02): 160-167 .
3.	闫洛美，扎克亚古丽·吾加买提，郝娟，胡时先，刘宣麟，木合布力·阿布力孜. 紫外可见分光光度法测定肉苁蓉配方茶中总黄酮、总多酚、总多糖及总皂苷的含量. 食品安全导刊. 2024(24): 94-100 .
4.	唐进昌. 低共熔溶剂提取沙棘果渣多酚的优化及其抗运动疲劳研究. 中国食品添加剂. 2023(04): 228-234 .
5.	杨亚萍，吕亚辉，刘飞祥，彭新. 灵芝菌丝体硒多糖结构表征、抗氧化活性及对小鼠运动疲劳的影响. 中国食品添加剂. 2023(06): 109-118 .
6.	岳新佳. 采用溶剂法结合超声波辅助提取谷糠多酚及对运动大鼠线粒体的影响. 中国食品添加剂. 2023(07): 90-99 .
7.	张潇，周海旭，高晗，贾亚茹. 紫甘蓝中多酚提取工艺及抗氧化研究. 河南科技学院学报(自然科学版). 2023(05): 23-29 .
8.	张家旭，王信，叶倩女，董学凤，郭玉儿，彭腾腾，尹盼盼，李海燕，石晓峰. 松针多酚提取工艺优化及其抗氧化、酶活性抑制特征. 江苏农业学报. 2023(07): 1593-1605 .
9.	刘佳佳，贺林娇，经宏鑫，韩涛，马利鑫，李晓斌. 补喂芒柄花素对伊犁马1000 m速度赛成绩、血气及抗氧化指标的影响. 中国畜牧兽医. 2022(05): 1738-1745 .
10.	李守江，孔祥佳，刘智禹，赵峰，苏永昌，陈晓婷. 响应面试验优化酶解法制备鲣鱼活性肽及其对小鼠抗疲劳的影响. 康复学报. 2022(05): 407-418 .
11.	刘佳乐，方佳慧，陈红旭，李贺. 五味子根茎叶果木脂素对D-半乳糖致衰老小鼠运动耐力的影响. 吉林医学. 2022(12): 3184-3186 .