BANANA GEL

Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours

Proximate composition, pH and amylose content of ripe Cavendish banana flour (RBF) prepared in this study were compared with all-purpose wheat flour (WF). RBF was found to be significantly (P < 0.05) higher in total carbohydrates and minerals content, while significantly (P < 0.05) lower in protein and fat contents compared with those of WF. Wheat-ripe banana composite flours (W-RBF) prepared b...

Diagnosis of banana bunchy top virus in Red banana

Banana Bunchy Top Disease (BBTD) caused by the Banana Bunchy Top Virus (BBTV), is the most serious virus disease of banana and plantain worldwide. Detection of the BBTV infection in the planting material could help in the effective management of the disease in banana. A polymerase chain reaction (PCR) assay was used to detect the of banana bunchy top virus at early stages of infection in banana...

The Banana Genome Hub

Banana is one of the world's favorite fruits and one of the most important crops for developing countries. The banana reference genome sequence (Musa acuminata) was recently released. Given the taxonomic position of Musa, the completed genomic sequence has particular comparative value to provide fresh insights about the evolution of the monocotyledons. The study of the banana genome has been en...

Separation and identification of Musa acuminate Colla (banana) leaf proteins by two-dimensional gel electrophoresis and mass spectrometry.

To establish a proteomic reference map of Musa acuminate Colla (banana) leaf, we separated and identified leaf proteins using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) and mass spectrometry (MS). Tryptic digests of 44 spots were subjected to peptide mass fingerprinting (PMF) by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) MS. Three spots that were no...

Biaxial Smectic Banana Phases