Green banana is a great potential source for starch. The functional properties of starch can be improved by applying various innovative and safe technologies with the physical modifications being most desired by maintaining granular integrity and not making use of chemical reagents. The objective of this study was to investigate the effects of physical modification by low heat-moisture treatment (HMT) using moisture contents of 15%, 20%, and 25% in Prata green banana starch (Musa AAB-Prata). The extraction yield of starch was 23.80 ± 3.3%. The native starch showed a high amylose content (42.13 ± 0.26%), which was reduced by HMT at 15 and 20% moisture. The HMT did not change the morphology and the degree of molecular ordering in Prata green banana starch granule observed by scanning electron microscopy and Fourier-transform infrared spectrometry, respectively. However, starch modification caused a significant reduction in the swelling power of the starches at the higher temperatures (70 °C to 90 °C), besides increasing the gelatinization peak temperature and reducing the gelatinization enthalpy determined by differential scanning calorimetry. On the pasting profile of Rapid Visco Analyzer, it was possible to verify that the HMT reduced peak viscosity, trough, breakdown, and final viscosity and increased the pasting temperature and time to peak viscosity, thereby indicating improvements in starch thermostability and broadening the starch application range in the food industry.

绿香蕉是淀粉的重要潜在来源。可以通过应用各种创新和安全的技术来改善淀粉的功能特性，其中最需要的物理修饰是保持颗粒的完整性而不使用化学试剂。这项研究的目的是研究使用低热湿处理（HMT）进行物理改性的效果，其中使用15％，20％和25％的Prata绿色香蕉淀粉（Musa AAB-Prata）中的水分）。淀粉的提取率为23.80±3.3％。天然淀粉显示出较高的直链淀粉含量（42.13±0.26％），HMT在15％和20％的湿度下将其降低。通过扫描电子显微镜和傅立叶变换红外光谱法分别观察到，HMT不会改变普拉塔绿色香蕉淀粉颗粒的形态和分子有序度。然而，除了提高糊化峰温度并降低通过差示扫描量热法测定的糊化焓以外，淀粉改性还导致在较高温度（70°C至90°C）下淀粉的溶胀能力显着降低。在Rapid Visco Analyzer的粘贴配置文件中，可以验证HMT降低了峰值粘度，谷值，分解率，