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

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dc.contributor.advisor Martinez Martinez, Mario
dc.contributor.author Yee, Josephine C
dc.date.accessioned 2019-08-22T19:29:32Z
dc.date.available 2020-01-01T06:00:58Z
dc.date.copyright 2019-08
dc.date.created 2019-07-23
dc.date.issued 2019-08-22
dc.identifier.uri http://hdl.handle.net/10214/16935
dc.description.abstract In 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.language.iso en en_US
dc.subject starch en_US
dc.subject amylopectin en_US
dc.subject in vitro digestion en_US
dc.subject retrogradation en_US
dc.subject rheology en_US
dc.title Amylopectin Molecular Structure from Different Banana Cultivars and its Influence on the Formation of Structurally-Driven Slowly Digestible Starch en_US
dc.type Thesis en_US
dc.degree.programme Engineering en_US
dc.degree.name Master of Applied Science en_US
dc.degree.department School of Engineering en_US
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