Structural and Physicochemical Characterization of Resistant Starch from Sixteen Banana Cultivars across Three Genome Groups.

Minhong Liang, Shiyun Tu, Jinfeng Fu, Juan Wang, Ou Sheng

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

5 authors.

Minhong LiangSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Shiyun TuSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Jinfeng FuSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Juan WangSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Ou ShengKey Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.ORCID 0000-0003-3777-4598

Funding

GDAAS R2020PY-JX002National Key R&D Program of China 2023YFD2300802-1the earmarked fund for CARS CARS-31-01the strategy of rural vitalization of Guangdong province 2023-NPY-00-001the supported Fundamental Research Funds for the Central Universities grant number 2022 ZYGXZR102

6 · The paper itself

Abstract

Banana fruits are rich in starch, and unripe banana flour is considered a beneficial ingredient in the food industry because it has high levels of resistant starch, which significantly aids in promoting gut health and regulating blood sugar and lipid levels. However, the associations between banana cultivars with various genotypes cultivated globally and their resistant starch properties remain unclear. Herein, we investigated resistant starches from 16 banana cultivars covering three genome groups (ABB, AAB, and AAA) in order to reveal the differences and similarities among these cultivars. The results showed that there was a genotype-specific pattern in banana resistant starch (BRS) degradation. The AAA genome BRS exhibited a high degree of resistant starch degradation. The genotypes of the banana cultivars also impacted the granular morphology of the resistant starch. The ABB and AAB genome BRS were more conducive to forming resistant starch. The BRS samples from the three genome groups displayed either B-type or C-type structures. Even within the same genome group, the BRS samples exhibited differences in thermal and pasting properties. These findings reveal the impact of genotypes on BRS content and characteristics, providing a basis for future breeding and resistant starch utilization.

Indexed as

banana resistant starchcrystalline patterngenome grouppasting propertiesthermal properties

Identifiers

PMID39456339

DOI10.3390/foods13203277

PMCPMC11506981

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