Effects of Three Modification Methods on the Physicochemical Properties of Native Banana Starch
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Abstract:
The effects of three modification methods including compound enzymolysis, lactic acid fermentation and extrusion on physicochemical and processing characteristics were analyzed, in order to find a method that can retain the natural advantages of banana starch and improve the processing performance. The results showed that compound enzymatic modification could increase the content of resistant starch (RS) significantly. Compound enzymolysis and lactic acid fermentation increased the crystallinity of banana starch from 18.13% to 20.19% and 22.06% respectively, but the crystallinity of the starch modified by extrusion decreased to 2.16%. The effect of compound enzymatic modification could preserve the particle morphology of native banana starch which was helpful to improve the thermal stability, cold stability and the retrogradation. Besides, the compound enzymolysis had less effect on color that improved the transparency of starch paste. Lactic acid fermentation and extrusion reduced the thermal stability and retrogradation, but helped to improve the cold stability. Extrusion could also improve the transparency, solubility and hygroscopocity. The three kinds of modification methods decreased freezing and thawing stability, but the lactic acid fermentation had less effect on it. In a word, the compound enzymolysis was an ideal modification method.
