The effect of the structure of native banana starch from two varieties on its acid hydrolysis
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- 作者：Alejandro Aparicio-Saguilá ; na ; 1 ; alejandrosag@hotmail.com" class="auth_mail ; André ; s Aguirre-Cruza ; 1 ; antarcruz@hotmail.com" class="auth_mail ; Guadalupe Mé ; ndez-Montealvob ; 2 ; cmendez@ipn.mx" class="auth_mail ; mgmendezm@yahoo.com" class="auth_mail ; Sandra L. Rodriguez-Ambrizc ; 3 ; srodrigueza@ipn.mx" class="auth_mail ; Francisco J. Garcia-Suarezc ; 3 ; fgarcias@ipn.mx" class="auth_mail ; Delia E. Pá ; ramo-Calderó ; na ; 1 ; de_paramo@yahoo.com.mx" class="auth_mail ; Luis A. Bello-Pé ; rezc ; 3 ; labellop@ipn.mx" class="auth_mail
- 关键词：Banana starches ; Physicohemical properties ; Molar mass ; Acid treatment
- 刊名：Lebensmittel-Wissenschaft und -Technologie
- 出版年：October 2014
- 年：2014
- 卷：58
- 期：2
- 页码：381-386
- 全文大小：534 K
文摘
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Hydrolysis rate depends on the internal structure of banana starches.
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Structural characteristics indicate acid attacks the crystalline packing.
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Enthalpy of acid-treated banana starches decreases when hydrolysis time increases.
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The acid treatment results in a reduction in the amylose content.
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Roatan starch shows higher retrogradation than Macho starch.