Amylopectin Molecular Structure from Different Banana Cultivars and its Influence on the Formation of Structurally-Driven Slowly Digestible Starch

dc.contributor.advisorMartinez Martinez, Mario
dc.contributor.authorYee, Josephine C
dc.date.accessioned2019-08-22T19:29:32Z
dc.date.available2020-01-01T06:00:58Z
dc.date.copyright2019-08
dc.date.created2019-07-23
dc.date.issued2019-08-22
dc.degree.departmentSchool of Engineeringen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Applied Scienceen_US
dc.degree.programmeEngineeringen_US
dc.description.abstractIn high glycemic index starchy foods, hydrothermal processing causing gelatinization results in starch being more rapidly digested by α-amylase. Understanding the structural properties that increase the propensity to form structurally-driven slowly digestible starch (SSDS) would have major impact on consumer health. Starch from 6 banana cultivars (Enano Gigante, Morado, Dominico, Hembra, Macho, and Manzano) were analyzed for their structural, functional and digestive properties. Digestion of all banana cultivars was found to be two-fold lower than the maize counterpart after one and 7 days storage, most noticeably in Manzano. The combination of higher amylose content, smaller amylopectin molecular weight, and lower proportion of A-chain fingerprints could result in higher mobility and better alignment properties of amylopectin, leading to the formation of more SSDS. Results from this study will contribute towards a better understanding of banana starch structural properties and their role in developing low glycemic index foods.en_US
dc.identifier.urihttp://hdl.handle.net/10214/16935
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectstarchen_US
dc.subjectamylopectinen_US
dc.subjectin vitro digestionen_US
dc.subjectretrogradationen_US
dc.subjectrheologyen_US
dc.titleAmylopectin Molecular Structure from Different Banana Cultivars and its Influence on the Formation of Structurally-Driven Slowly Digestible Starchen_US
dc.typeThesisen_US

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