Effects of banana maturity on the physicochemical properties of resistant starch

Banana resistant starch samples were studied from two banana cultivars ( Musa ABB Bluggoe and Musa AA Pisang mas) at five ripening stages. The effects of maturity on the physicochemical properties of the resistant starch including water holding capacity, solubility, swelling ability, iodine absorption curve and brabender viscosity profile were studied. The results showed that with higher maturity of Musa ABB Bluggoe and Musa AA Pisang mas, water holding capacity of resistant starch increased at the beginning and then decreased, it was obvious when the temperature rised, water holding capacity of Musa AA Pisang mas resistant starch was better than that of Musa ABB Bluggoe resistant starch.Solubility of two banana resistant starch increased and swelling ability had no significant change with higher maturity. The peak area of iodine absorption curve of two banana resistant starch decreased with the increase of maturity, peak viscosity and final viscosity of three grades of maturity decreased too and the Musa ABB Bluggoe resistant starch was not easier to be aging than that of Musa AA Pisang mas resistant starch.Therefore, the solubility and swelling ability of banana resistant starch was low, and its water holding capacity and aging resistance were good. As a new type of starch resources, banana resistant starch had broad prospects for development and application.