Characterization of resistant starch type III from banana (Musa acuminata)
Undine Lehmann1, Gisela Jacobasch, Detlef Schmiedl
1German Institute of Human Nutrition, Department of Food Chemistry and Preventive Nutrition, Arthur-Scheunert Allee 114-116, D-14558 Bergholz-Rehbrücke, Germany. undinelehmann@gmx.de
Abstract:
Banana starch (Musa acuminata var. Nandigobe) was evaluated for its use in generating resistant starch (RS) type III. Structural, physicochemical, and biological properties of these products were analyzed. The investigated process includes debranching of the native starch and retrogradation under different storage temperatures and starch concentrations. After enzymatic debranching, a high amount of low-molecular-weight polymers with a degree of polymerization between 10 and 35 glucose units beside a higher molecular weight fraction were found. The resulting products comprised RS contents of about 50%. After heat-moisture treatment, the RS yield increased up to 84%. Peak temperatures of about 145 degrees C found in DSC measurements pointed to a high thermal stability of the RS products. In vitro fermentations of the RS products, carried out with intestinal microflora of healthy humans, resulted in a molar ratio of acetate:propionate:butyrate of about 49:17:34. The established method allowed the production of a high-quality RS with prebiotic properties for health preventing applications.
