Effect of morin on the degradation of water-soluble polysaccharides in banana during softening. (30th July 2019)

• Record Type: Journal Article
• Authors: Yang, Jiali; Zeng, Jun; Wen, Lingrong; Zhu, Hong; Jiang, Yueming; John, Afiya; Yu, Limei; Yang, Bao
• Is Part Of: Food chemistry. Volume 287(2019)
• Page Start: 346
• Page End: 353
• Publication Date: 2019-07-30
• Subjects: Morin -- Banana -- Polysaccharide -- Softening -- Structure; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.02.100
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Three polysaccharides were identified in banana by NMR. Starch was disassembled and degraded during storage. Arabinogalactan proteins could be a marker for banana quality. Abstract: The degradation of cell wall polysaccharides is highly associated with the softening process of banana. In this work, banana was treated by morin to delay softening during storage. Water-soluble polysaccharides were extracted from banana pulp at four storage stages. Their levels increased when the banana was green, but decreased when turned to yellow. Three types of polysaccharides were identified by nuclear magnetic resonance spectroscopy, including starches, homogalacturonans and arabinogalactan proteins. (1 → 4)-α-D-galacturonan constructed the backbone of homogalacturonans, which was the leading water-soluble polysaccharide in the last stage. Starch was the dominant polysaccharide at all stages in morin-treated banana. Deassembly of insoluble starch granules and degradation of soluble starches were responsible for its high level in banana. Arabinogalactan proteins were only detected in late stages, and could be a marker for banana deterioration. The inhibited degradation of cell wall polysaccharides contributed to the preservative effect of morin.