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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 R1047/1022 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.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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