Steryl glucosides from banana plant Musa acuminata Colla var cavendish

Malate synthase gene expression during fruit ripening of Cavendish banana (Musa acuminata cv. Williams).

Malate synthase (MS) is a key enzyme responsible for malic acid synthesis in the glyoxylate cycle, which functions to convert stored lipids to carbohydrates, by catalysing the glyoxylate condensation reaction with acetyl-CoA in the peroxisome. In this study, the cloning of an MS cDNA, designated MaMS-1, from the banana fruit is reported. MaMS-1 was 1801 bp in length encoding a single polypeptid...

Banana Chips (musa Acuminata) as an Alternative

Analysis of Induced Mutants of Salinity Resistant Banana (Musa acuminata cv. Dwarf Cavendish) Using Morphological and Molecular Markers

Genetic diversity amongst 21 induced mutant clones tolerant to salinity along with one non-irradiated sensitive clone of banana (Musa acuminata cv. Dwarf Cavendish (AAA)) were studied using morphological and random amplified polymorphic DNA (RAPD) markers. Out of the 30 phenotypic indices screened, 23 were polymorph and two traits, leaf habit and blotches color, were differentiated by non-irrad...

Carbohydrate binding properties of banana (Musa acuminata) lectin

Examination of lectins of banana (Musa acuminata) and the closely related plantain (Musa spp.) by the techniques of quantitative precipitation, hapten inhibition of precipitation, and isothermal titration calorimetry showed that they are mannose/glucose binding proteins with a preference for the a-anomeric form of these sugars. Both generate precipitin curves with branched chain a-mannans (yeas...

Extraction and characterization of pectin from Saba banana [Musa ‘saba’(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study

Saba banana, Musa ‘saba’(Musa acuminata x Musa balbisiana) peel is an underutilized waste from processed banana manufacturing in the Philippines. The feasibility of saba banana peel pectin for use in food processing was assessed. Pectin from saba banana peel was extracted under two different extraction conditions. Pectin extraction was carried out using hydrochloric acid (0.5N, pH 1.5) and citr...