Characterization of green banana starch from "Songkibab" species cultivated in the southern part of Korea
DC Field | Value | Language |
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dc.contributor.author | Kim, Hyung-Min | - |
dc.contributor.author | Lee, Byung-Hoo | - |
dc.date.accessioned | 2024-02-08T03:00:22Z | - |
dc.date.available | 2024-02-08T03:00:22Z | - |
dc.date.issued | 2024-01 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/90331 | - |
dc.description.abstract | Resistant starch (RS) has advantages for regulating the colon health as prebiotics and dietary fibers, and green banana has interested due to containing high amounts of RS. Here, the structural, physicochemical, and digestible characteristics of green banana starch from newly bred Songkibab (SB) were determined to evaluate its suitability for application as a new crop in response to global warming and for obtaining genetic diversity. SB starch has structural similarities to the Cavendish (CD) banana, which is widely consumed in Southeast Asia, in its ratio of B-3-chains (in high amounts), flattened shapes of smooth surfaces, and B-type crystallinity. Physiochemically, SB shows comparable swelling power, amylose content, and viscosity pattern but a higher RS content. Conclusively, this study suggests that SB banana may be a good resource for replacing CD species with novel varieties in East Asia because of the high degree of similarity in the various characteristics. | - |
dc.format.extent | 9 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Characterization of green banana starch from "Songkibab" species cultivated in the southern part of Korea | - |
dc.type | Article | - |
dc.identifier.wosid | 000988370400001 | - |
dc.identifier.doi | 10.1007/s10068-023-01331-z | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.33, no.1, pp 63 - 71 | - |
dc.identifier.kciid | ART003038352 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85159447979 | - |
dc.citation.endPage | 71 | - |
dc.citation.startPage | 63 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 33 | - |
dc.citation.number | 1 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Green banana starch | - |
dc.subject.keywordAuthor | Songkibab banana | - |
dc.subject.keywordAuthor | Crystallinity | - |
dc.subject.keywordAuthor | Resistant starch | - |
dc.subject.keywordAuthor | Functional ingredient | - |
dc.subject.keywordPlus | RESISTANT STARCH | - |
dc.subject.keywordPlus | STRUCTURAL CHARACTERISTICS | - |
dc.subject.keywordPlus | PHYSICOCHEMICAL PROPERTIES | - |
dc.subject.keywordPlus | THERMAL-STABILITY | - |
dc.subject.keywordPlus | POTATO STARCH | - |
dc.subject.keywordPlus | DIGESTIBILITY | - |
dc.subject.keywordPlus | CRYSTALLINITY | - |
dc.subject.keywordPlus | AMYLOPECTINS | - |
dc.subject.keywordPlus | VISCOSITY | - |
dc.subject.keywordPlus | FLOUR | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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