Plantain and Banana Starches: Granule Structural Characteristics Explain the Differences in Their Starch Degradation Patterns-Reference-Cited by-同舟云学术

Plantain and Banana Starches: Granule Structural Characteristics Explain the Differences in Their Starch Degradation Patterns

Published:2011-05-26 Issue:12 Volume:59 Page:6672-6681
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Soares Claudinéia Aparecida¹,Peroni-Okita Fernanda Helena Gonçalves¹,Cardoso Mateus Borba²,Shitakubo Renata¹,Lajolo Franco Maria¹,Cordenunsi Beatriz Rosana¹

Affiliation:

1. Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Avenida Lineu Prestes 580, Bloco 14, CEP 05508-900, São Paulo (SP), Brazil

2. Laboratório Nacional de Luz Síncrotron (LNLS), Caixa Postal 6192, CEP 13083-970, Campinas, SP, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201590h

Reference44 articles.

1. Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate Synthase

2. Composição em carboidratos de alguns cultivares de banana (Musa spp.) durante o amadurecimento

3. Beta-amylase expression and starch degradation during banana ripening

4. The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid

5. Activity, Cloning, and Expression of an Isoamylase-Type Starch-Debranching Enzyme from Banana Fruit

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