Article(id=1236320604958281953, tenantId=1146029695717560320, journalId=1235980609244409860, issueId=1236320602324267792, articleNumber=null, orderNo=null, doi=10.3969/j.issn.1000-2561.2023.07.018, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1654531200000, receivedDateStr=2022-06-07, revisedDate=1662566400000, revisedDateStr=2022-09-08, acceptedDate=null, acceptedDateStr=null, onlineDate=1772691401947, onlineDateStr=2026-03-05, pubDate=1690214400000, pubDateStr=2023-07-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1772691401947, onlineIssueDateStr=2026-03-05, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1772691401947, creator=13701087609, updateTime=1772691401947, updator=13701087609, issue=Issue{id=1236320602324267792, tenantId=1146029695717560320, journalId=1235980609244409860, year='2023', volume='44', issue='7', pageStart='1307', pageEnd='1524', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1772691401319, creator=13701087609, updateTime=1772694620634, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1236334105156187098, tenantId=1146029695717560320, journalId=1235980609244409860, issueId=1236320602324267792, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1236334105156187099, tenantId=1146029695717560320, journalId=1235980609244409860, issueId=1236320602324267792, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=1468, endPage=1477, ext={EN=ArticleExt(id=1236320606464037136, articleId=1236320604958281953, tenantId=1146029695717560320, journalId=1235980609244409860, language=EN, title=Effect of Autoclaving Treatment on the Digestion and Structure Properties of Flour from Three Different Banana Cultivars, columnId=1236286112713470633, journalTitle=Chinese Journal of Tropical Crops, columnName=Post-harvest Treatment & Quality Safety, runingTitle=null, highlight=null, articleAbstract=

Banana (Musa spp.) is one of the most popular fruits in the world and is widely loved for its sweet taste and nutritious value, it is usually eaten after ripened. Bananas are rich in more than 90% resistant starch before they are unripe, and the effective use of resistant starch in green bananas can significantly increase the added value of the banana planting industry. In addition, green bananas are prone to producing a large number of defective fruits during the harvesting process, resulting in a serious waste of starch resources. In order to study the effect of autoclaving treatment on the digestion and structure properties of flour, three different banana cultivars: Dajiao, Fenjiao, and Gongjiao were chosen. By using scanning electron microscopy, dynamic light scattering, rapid paste viscometer, differential scanning calorimetry, Fourier transform near infrared spectroscopy, and X-ray diffraction analysis. To investigate the relationship between the structural changes and digestion properties of the three green banana flours before and after an autoclaving treatment was applied to them. The content of resistant starch in green banana flour decreased from 91.50%-93.33%(RS2 type) to 39.17%-44.63% (RS3 type) after autoclaving treatment. The scanning electron microscope results showed that powder granules were completely pasted and disintegrated, with variable particle size distribution and irregular shape. The amylose starch content increased from 23.3%-28.3% to 32.7%-37.0%, so that the thermal stability and gel enthalpy of green banana flour were significantly decreased (P<0.05) while the peak viscosity and breakdown was increased. The relative crystallinity of the green banana flour decreased from 28.98%-32.56% to 20.66%-22.26% after the autoclaving treatment. Despite this, the B-type crystalline structure was still preserved after the treatment. The new chemical bonds or functional groups were not found after the autoclaving treatment compared with green banana flour, and the short-range order R_1047/1022 was decreased from 1.031-1.166 to 1.016-1.122. The findings revealed that although the content of the resistant starch was reduced after autoclaving treatment, the type of resistant starch was changed from RS2 to RS3. This suggests that the stability of the resistant starch is greatly enhanced after autoclaving treatment. This research could offer a theoretical foundation for the production of heat-stable banana resistant starch, support the development of naturally starch-based materials, and is crucial for resolving the disparity between banana industry production and sales.

, correspAuthors=Yanjun ZHANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Siwei ZHANG, Kangyun ZHAO, Jinmeng WANG, Fei XU, Xiaoai CHEN, Xuanri SHEN, Yanjun ZHANG), CN=ArticleExt(id=1236320606719889692, articleId=1236320604958281953, tenantId=1146029695717560320, journalId=1235980609244409860, language=CN, title=3种青香蕉粉经压热处理后的消化性与结构研究, columnId=1236286112877048492, journalTitle=热带作物学报, columnName=采后处理与质量安全, runingTitle=null, highlight=null, articleAbstract=

香蕉（Musa spp.）是全球消耗量最大的水果之一，因其味美香甜、营养丰富而广受喜爱，其食用方式以熟果鲜食为主。香蕉在成熟之前富含90%以上的抗性淀粉，有效利用青香蕉中的抗性淀粉可以显著提高香蕉种植产业附加值。此外，青香蕉在采收过程中易产生大量残次果，造成淀粉资源的严重浪费。本研究拟探究压热处理对不同品种青香蕉中抗性淀粉（resistant starch, RS）消化性能影响，选取天然青大蕉、粉蕉和贡蕉为原料，对压热处理前后的青香蕉粉采用扫描电子显微镜、动态光散射仪、快速糊化粘度测试仪、差示扫描量热仪、傅里叶变换近红外光谱、X-射线衍射分析等手段，探究其结构变化与消化性的关系。结果表明：经压热处理后，青香蕉粉中抗性淀粉含量由91.50%~93.33%（RS2型）下降至39.17%~44.63%（RS3型），扫描电镜结果显示，青香蕉粉中的颗粒完全糊化崩解，颗粒表面粗糙，粒径分布不一，形状不规则；直链淀粉含量由23.3%~28.3%增加至32.7%~37.0%；青香蕉粉的热稳定性和凝胶焓显著下降（P<0.05），峰值黏度和崩解值升高，糊化温度降低。经压热处理后青香蕉粉仍维持B型结晶结构，相对结晶度由28.98%~32.56%下降至20.66%~22.26%。经过压热处理的青香蕉粉与天然青香蕉粉相比，未产生新的化学键或官能团，短程有序性R_1047/1022由1.031~1.166降低至1.016~1.122。研究结果表明，尽管经过压热处理后RS含量降低，但抗性淀粉由RS2转变为RS3，表明经过高压处理后抗性淀粉的稳定性显著提升。该研究可为热稳定性香蕉抗性淀粉的制备提供理论依据，有助于天然淀粉基材料的开发，对缓解香蕉产业中的产销矛盾具有重要意义。

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^2.海南大学食品科学与工程学院，海南海口　570228, bio={"content":"

张思维（1997—），女，硕士研究生，研究方向：农产品贮藏与加工。

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张思维（1997—），女，硕士研究生，研究方向：农产品贮藏与加工。

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^3.National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
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^3.国家重要热带作物工程技术研究中心，海南万宁　571533
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^3.National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
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