Abstract:

In order to provide theoretical references for the development and application of plantain natural resistant starch, the stability of plantain starch to heat, acid, alkali and amylase was investigated. Results indicated that principal constituent of plantain powder was starch with total amount of 78%. The plantain starch was one of ideal sources of natural resistant starch. Its initial, peak and final gelatinization temperatures were 72.10, 77.56 ℃ and 80.40 ℃, respectively. Its gelatinization enthalpy was 9.698 J/g. The maximum concentrations of plantain starch to resist acid and alkali were 0.001 mol/L and 0.01 mol/L, respectively. Based on the enzymatic hydrolysis curve of plantain starch, an enzymatic kinetic equation, V = 0.4426 × [S]/(6.566 + [S]), was deduced by the Wilkinson method, with Vm and Km of 0.4426 mg/(mL·min) and 6.566 mg/mL, respectively.

Key words: plantain starch, thermal stability, acid-hydrolyzing stability, alkali-dissolving stability, enzymatic kinetics