Banana (plantain)

Banana (plantain) image(s)

NAME

English Name :

Banana (plantain)

French Name :

Banane plantain

Latin Name :

Musa

SOURCE

Organ :

fruit

Sample origin :

Colombie

MORPHOLOGY

Size :

<10 µm & 50-100 µm

Shape :

flat & elongated

STRUCTURE

Allomorph :

C

% allomorph A :

54 %

% allomorph B :

46 %

% amylose :

28 %

% amylopectin :

72 %

Waxy :

no

REFERENCES

Bibliographical reference(s) :

Swelling-solubility characteristics, granule size distribution and rheological behavior of banana (Musa paradisiaca) starch.
M.C Nunez-Santiago, L.A Beelo-Pérez, A. Tecante.
Carbohydrate Polymers, 56 (2004), 65-75.

Determination of the Molecular and Structural Characteristics of Okenia, Mango, and Banana Starches.
C.E. Millan-Testa, M.G. Mendez-Montealvo, M.-A. Ottenhof, I.A. Farhat, and L.A. Bello-Pérez, J.Agric.
Food Chem. 53 (2005), 495-501

Changes of banana starch by chemical and physical modification.
Krzysztof N. Waliszewski, Maria A. Aparicio, Luis A.Bello, Jose A. Monroy.
Carbohydrate Polymers 52 (2003), 237-242.

Link(s) :