In this study, the in vitro digestibility of flour and starch from green Musa Dwarf Red banana (MDR), Musa ABB Pisang Awak (MPA) and Musa AAA Cavendish (MC) were examined. The results showed that raw MC flour and MPA starch had the lowest digestion rates, whereas cooked MDR flour and starch had the highest resistant starch contents and cooked MPA starch had the highest slowly digestible starch contents. It was explored that many factors affected the digestibility, including chemical composition, granule morphologies, and molecular structures. The pectin in banana flour could significantly affect the in vitro digestibility of flour. Scanning electron micrographs showed that granules had a flat, oval shape. X-ray diffraction patterns revealed that flour and starch of MDR exhibited the C_A-type, whereas those of the other bananas exhibited the C_B-type. MPA flour and starch had the highest amylose contents. MC starch had greater proportions of long chains, whereas MPA starch had the highest proportion of short chains. The molecular weight and radius of gyration of MDR starch were the lowest.

中文翻译：

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香蕉粉和淀粉的分子结构和消化率

在这项研究中，研究了绿色穆萨矮红香蕉（MDR），穆萨ABB皮桑Awak（MPA）和穆萨AAA卡文迪许（MC）面粉和淀粉的体外消化率。结果表明，生MC粉和MPA淀粉的消化率最低，而煮熟的MDR面粉和淀粉的抗性淀粉含量最高，煮熟的MPA淀粉的慢消化性淀粉含量最高。探索了许多因素影响消化率，包括化学组成，颗粒形态和分子结构。香蕉粉中的果胶可显着影响面粉的体外消化率。扫描电子显微镜照片显示颗粒具有扁平的椭圆形形状。X射线衍射图谱表明MDR的面粉和淀粉具有C _A-型，而其他香蕉则显示出C _B-型。MPA面粉和淀粉的直链淀粉含量最高。MC淀粉的长链比例更高，而MPA淀粉的短链比例最高。MDR淀粉的分子量和回转半径最低。