Applications of Spectrum Analysis in Banana Starch and Resistant Starch

FU Jinfeng; WANG Juan

doi:10.13386/j.issn1002-0306.2020120103

Volume 43 Issue 1

Dec. 2021

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Science and Technology of Food Industry > 2022 > 43(1): 425-434. > DOI: 10.13386/j.issn1002-0306.2020120103

FU Jinfeng, WANG Juan. Applications of Spectrum Analysis in Banana Starch and Resistant Starch[J]. Science and Technology of Food Industry, 2022, 43(1): 425−434. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120103.

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Applications of Spectrum Analysis in Banana Starch and Resistant Starch

FU Jinfeng^{1, 2,},
WANG Juan^{1, 2, ,}

1.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
2.
Engineering Research Center of Deep Processing and Comprehensive Utilization on Banana of Guangdong Province, Guangzhou 510641, China

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Received Date: December 13, 2020
Available Online: November 02, 2021

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Abstract

Abstract

Starch, a natural polymer compound, is formed by glucose molecules. The structure of starch from different sources is not same. Spectral technology has been widely used in the researches of starch structure because of its high sensitivity and accuracy, strong characteristic and non-destructive properties. Currently, the reviews on structure and properties of resistant starch (RS) by spectrum analysis are rarely reported. Therefore, the objective of this review is to summarize the applications of ultraviolet-visible absorption spectra, infrared absorption spectra, nuclear magnetic resonance, mass spectrometry and X-ray diffraction in banana resistant starch (BRS). Firstly, the principles and characteristics of each spectrum analysis technique are outlined. Then, their applications in the researches of amylose content, molecular structure, crystal type and crystallinity of banana starch and resistant starch are described. It is hoped that this review will provide a reference for the applications of spectrum analysis in the investigations of starch and resistant starch.

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Science and Technology of Food Industry

Applications of Spectrum Analysis in Banana Starch and Resistant Starch

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