Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation, and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO₄). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits.

通过乙酰化，羧甲基化，甲基化，氧化和磷酸化修饰车前草面粉（Musa ssp。， AAB组，亚克隆克隆Harton），以便确定其中哪些修饰产生了无麸质发展潜力的材料营养特性得到改善的产品。研究了改性面粉的结构，流变学和营养特性。与三偏磷酸钠（STMP）交联的磷酸化车前草粉在体外具有较低的含量与RS2，RS4和RS5型抗性淀粉（RS）相关的消化率。通过XRD确定的直链淀粉-脂质复合物的形成证实了后者。除甲基化的车前草粉会产生大量的反应副产物（BaSO ₄）外，所有测试的面粉都具有C型结构。磷酸化车前草粉是一种具有开发具有功能特性（即对健康有益）的无麸质食品（面包和曲奇）的巨大潜力的原料。