References
- Adisa, V. A., & Okey, E. N. (1987). Carbohydrate and protein composition of banana pulp and peel as influenced by ripening and mold contamination. Food Chemistry, 25(2), 85–91. https://doi.org/https://doi.org/10.1016/0308-8146(87)90057-4
- Akaninwor, J. O., & Sodge, M. (2005). The effect of storage on the nutrient composition of some nigerian foodstuffs: Banana and plantain. Journal of Applied Sciences and Environmental Management, 9(3), 9–11. https://doi.org/https://doi.org/10.4314/jasem.v9i3.17344
- Alsmairat, N., Engelgau, P., & Beaudry, R. (2018). Changes in free amino acid content in the flesh and peel of ‘Cavendish’ banana fruit as related to branched-chain ester production, ripening, and senescence. Journal of the American Society for Horticultural Science, 143(5), 370–380. https://doi.org/https://doi.org/10.21273/JASHS04476-18
- Asquith, T. N., Uhlig, J., Mehansho, H., Putman, L., Carlson, D. M., & Butler, L. (1987). Binding of condensed tannins to salivary proline-rich glycoproteins: The role of carbohydrate. Journal of Agricultural and Food Chemistry, 35(3), 331–334. https://doi.org/https://doi.org/10.1021/jf00075a012
- Bergès, J., Trouillas, P., & Houée-Levin, C. (2011). Oxidation of protein tyrosine or methionine residues: From the amino acid to the peptide. In Journal of Physics: Conference Series (Vol. 261, No. 1, p. 012003). IOP Publishing. https://doi.org/https://doi.org/10.1088/1742-6596/261/1/012003
- Chan, C. W., & Phillips, R. D. (1994). Amino acid composition and subunit constitution of protein fractions from cowpea (Vigna unguiculata L. Walp) seeds. Journal of Agricultural and Food Chemistry, 42(9), 1857–1860. https://doi.org/https://doi.org/10.1021/jf00045a005
- De Jesús-pires, C., Ferreira-Neto, J. R., Pacifico Bezerra-Neto, J., Kido, E. A., De Oliveira Silva, R. L., Pandolfi, V., Pereira-Andrade, G., Da Costa, A. F., Pio-Ribeiro, G., Pereira-Andrade, G., Sittolin, I. M., Freire-Filho, F., Benko-Iseppon, A. M., & Wanderley-Nogueira, A. C. (2020). Plant thaumatin-like proteins: Function, evolution and biotechnological applications. Current Protein and Peptide Science, 21(1), 36–51. https://doi.org/https://doi.org/10.2174/1389203720666190318164905
- Drawert, F., Emberger, R., Tressl, R., & Prenzel, U. (1972). Application of reaction radio-gas-chromatography to problems of flavour analysis. Chromatographia, 4(11), 319–323. https://doi.org/https://doi.org/10.1007/BF02310750
- Emaga, T. H., Andrianaivo, R. H., Wathelet, B., Tchango, J. T., & Paquot, M. (2007). Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chemistry, 103(2), 590–600. https://doi.org/https://doi.org/10.1016/j.foodchem.2006.09.006
- Florent, A., Loh, A. M., & Thomas, H. (2015). Nutritive value of three varieties of banana and plantain blossoms from Cameroon. Journal of Agricultural Sciences, 5(2), 52–61. https://doi.org/https://doi.org/10.15580/GJAS.2015.2.012115009
- Forster, M., Rodríguez, E., Darias Martín, J., & Díaz Romero, C. (2003). Distribution of nutrients in edible banana pulp. Food Technology and Biotechnology, 41(2), 167–171. https://hrcak.srce.hr/115099
- González-Castro, M. J., López-Hernández, J., Simal-Lozano, J., & Oruña-Concha, M. J. (1997). Determination of amino acids in green beans by derivatization with phenylisothiocianate and high-performance liquid chromatography with ultraviolet detection. Journal of Chromatographic Science, 35(4), 181–185. https://doi.org/https://doi.org/10.1093/chromsci/35.4.181
- Hagerman, A. E. (2012). Fifty years of polyphenol-protein complexes. Recent Advances in Polyphenol Research, 3(1), 71–97. https://doi.org/https://doi.org/10.1002/9781118299753.ch3
- Hall, N. G., & Schönfeldt, H. C. (2013). Total nitrogen vs. amino-acid profile as indicator of protein content of beef. Food Chemistry, 140(3), 608–612. https://doi.org/https://doi.org/10.1016/j.foodchem.2012.08.046
- Ho, V. S., & Ng, T. B. (2007). Chitinase-like proteins with antifungal activity from emperor banana fruits. Protein and Peptide Letters, 14(8), 828–831. https://doi.org/https://doi.org/10.2174/092986607781483750
- Ishige, F., Mori, H., Yamazaki, K. I., & Imaseki, H. (1993). Cloning of a complementary DNA that encodes an acidic chitinase, which is induced by ethylene and expression of the corresponding gene. Plant and Cell Physiology, 34(1), 103–111. https://doi.org/https://doi.org/10.1093/oxfordjournals.pcp.a078383
- John, P., & Marchal, J. (1995). Ripening and biochemistry of the fruit. In F. Chippendale (Ed.), Bananas and plantains (pp. 434–467). Springer. https://doi.org/https://doi.org/10.1007/978-94-011-0737-2_15
- Joshi, A. J., & Kumar, A. S. (1989). Seasonal variations of proteins and amino acids in three salt marsh species. Proceedings: Plant Sciences, 99(3), 287–292. https://doi.org/https://doi.org/10.1007/BF03053604
- Karamura, E., Frison, E., Karamura, D. A., & Sharrock, S. (1998). Banana production systems in eastern and southern Africa. In C. Picq, E. Fouré, & E.A. Frison (Eds.), Bananas and food security (pp. 401–412). INIBAP.
- Kibazohi, O., Kyamuhangire, W., Kaunga, D. L., & Rokoni, C. (2017). Process improvement for mechanical extraction of low-viscosity clear banana juice. African Journal of Food Science, 11(8), 291–295. https://doi.org/https://doi.org/10.5897/AJFS2017.1604
- Kyamuhangire, W., Krekling, T., Reed, E., & Pehrson, R. (2006). The microstructure and tannin content of banana fruit and their likely influence on juice extraction. Journal of the Science of Food and Agriculture, 86(12), 1908–1915. https://doi.org/https://doi.org/10.1002/jsfa.2553
- Kyamuhangire, W., Myhre, H., Sørensen, H. T., & Pehrson, R. (2002). Yield, characteristics and composition of banana juice extracted by the enzymatic and mechanical methods. Journal of the Science of Food and Agriculture, 82(4), 478–482. https://doi.org/https://doi.org/10.1002/jsfa.1052
- Kyamuhangire, W., & Pehrson, R. (1999). Conditions in banana ripening using the rack and pit traditional methods and their effect on juice extraction. Journal of the Science of Food and Agriculture, 79(2), 347–352. https://doi.org/https://doi.org/10.1002/(SICI)10970010(199902)79:2<347::AID-JSFA206>3.0.CO;2-Q
- Luck, G., Liao, H., Murray, N. J., Grimmer, H. R., Warminski, E. E., Williamson, M. P., Lilley, T. H., & Haslam, E. (1994). Polyphenols, astringency and proline-rich proteins. Phytochemistry, 37(2), 357–371. https://doi.org/https://doi.org/10.1016/0031-9422(94)85061-5
- Lustre, A. O., Soriano, M. S., Morya, N. S., Balagot, A. H., & Tunac, M. M. (1976). Physico chemical changes in “SABA” bananas during normal and acetylene induced ripening. Food Chemistry, 1(2), 125–132. https://doi.org/https://doi.org/10.1016/0308-8146(76)90004-2
- Makkar, H. P. S., & Becker, K. (1998). Adaptation of cattle to tannins: Role of proline-rich proteins in oak-fed cattle. Animal Science, 67(2), 277–281. https://doi.org/https://doi.org/10.1017/S1357729800010031
- Mathivanan, N., Kabilan, V., & Murugesan, K. (1998). Purification, characterization, and antifungal activity of chitinase from Fusarium chlamydosporum, a mycoparasiteto groundnut rust, Puccinia arachidis. Canadian Journal of Microbiology, 44(7), 646–651. https://doi.org/https://doi.org/10.1139/w98-043
- Mehta, R. A., Parsons, B. L., Mehta, A. M., Nakhasi, H. L., & Mattoo, A. K. (1991). Differential protein metabolism and gene expression in tomato fruit during wounding stress. Plant and Cell Physiology, 32(7), 1057–1065. https://doi.org/https://doi.org/10.1093/oxfordjournals.pcp.a078169
- Mikkola, J. H., Alenius, H., Kalkkinen, N., Turjanmaa, K., Palosuo, T., & Reunala, T. (1998). Hevein-like protein domains as a possible cause for allergen cross-reactivity between latex and banana. Journal of Allergy and Clinical Immunology, 102(6), 1005–1012. https://doi.org/https://doi.org/10.1016/S0091-6749(98)70339-2
- Nikolic, J., Mrkic, I., Grozdanovic, M., Popovic, M., Petersen, A., Jappe, U., & Gavrovic-Jankulovic, M. (2014). Protocol for simultaneous isolation of three important banana allergens. Journal of Chromatography B, 962(1), 30–36. https://doi.org/https://doi.org/10.1016/j.jchromb.2014.05.020
- Ozdal, T., Capanoglu, E., & Altay, F. (2013). A review on protein–phenolic interactions and associated changes. Food Research International, 51(2), 954–970. https://doi.org/https://doi.org/10.1016/j.foodres.2013.02.009
- Pareek, S. (2016). Nutritional and biochemical composition of banana (Musa spp.) cultivars. In M. Simmonds & V. R. Preedy (Eds.), Nutritional composition of fruit cultivars (pp. 49–81). Academic Press.https://doi.org/https://doi.org/10.1016/B978-0-12-408117-8.00003-9
- Pessu, P. O., Agoda, S., Isong, I. U., & Ikotun, I. (2011). The concepts and problems of postharvest food losses in perishable crops. African Journal of Food Science, 5(11), 603–613. https://doi.org/https://doi.org/10.5897/AJFS.9000281
- Prigent, S. V. E. (2005). Interactions of phenolic compounds with globular proteins and their effects on food-related functional properties [Doctorial dissertation, Wageningen University]. Promotor(en): Fons Voragen; Harry Gruppen, co-promotor(en): G.A. van Koningsveld. https://library.wur.nl/WebQuery/wurpubs/fulltext/121696
- Prigent, S. V. E., Voragen, A. G. J., Van Koningsveld, G. A., Baron, A., Renard, C. M. G. C., & Gruppen, H. (2009). Interactions between globular proteins and procyanidins of different degrees of polymerization. Journal of Dairy Science, 92(12), 5843–5853. https://doi.org/https://doi.org/10.3168/jds.2009-2261
- Rawel, H. M., Meidtner, K., & Kroll, J. (2005). Binding of selected phenolic compounds to proteins. Journal of Agricultural and Food Chemistry, 53(10), 4228–4235. https://doi.org/https://doi.org/10.1021/jf0480290
- Rawel, H. M., & Rohn, S. (2010). Nature of hydroxycinnamate-protein interactions. Phytochemistry Reviews, 9(1), 93–109. https://doi.org/https://doi.org/10.1007/s11101-009-9154-4
- Sęczyk, Ł., Świeca, M., Kapusta, I., & Gawlik-Dziki, U. (2019). Protein–phenolic interactions as a factor affecting the physicochemical properties of white bean proteins. Molecules, 24(3), 408. https://doi.org/https://doi.org/10.3390/molecules24030408
- Sharaf, A., Hegazi, S. M., & Sedky, K. (1979). Chemical and biological studies on banana fruit. Zeitschrift für Ernährungswissenschaft, 18(1), 8–15. https://doi.org/https://doi.org/10.1007/BF02026531
- Sheng, Z. W., Ma, W. H., Jin, Z. Q., Bi, Y., Sun, Z. G., Dou, H. T., & Han, L. N. (2010). Investigation of dietary fiber, protein, vitamin E and other nutritional compounds of banana flower of two cultivars grown in China. African Journal of Biotechnology, 9(25), 3888–3895. https://doi.org/https://doi.org/10.5897/AJB2010.000-3262
- Shimada, T. (2006). Salivary proteins as a defense against dietary tannins. Journal of Chemical Ecology, 32(6), 1149–1163. https://doi.org/https://doi.org/10.1007/s10886-006-9077-0
- Toledo, T. T., Nogueira, S. B., Cordenunsi, B. R., Gozzo, F. C., Pilau, E. J., Lajolo, F. M., & Do Nascimento, J. R. O. (2012). Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening. Postharvest Biology and Technology, 70(1), 51–58. https://doi.org/https://doi.org/10.1016/j.postharvbio.2012.04.005
- Wang, W., Vignani, R., Scali, M., & Cresti, M. (2006). A universal and rapid protocol for protein extraction from recalcitrant plant tissues for proteomic analysis. Electrophoresis, 27(13), 2782–2786. https://doi.org/https://doi.org/10.1002/elps.200500722
- Waterborg, J. H. (2009). The Lowry method for protein quantitation. In M. J. Walker (Ed.), The protein protocols handbook (pp. 7–10). Humana Press. https://doi.org/https://doi.org/10.1385/0-89603-268-X:1
- Yang, C. P., Fujita, S., Ashrafuzzaman, M. D., Nakamura, N., & Hayashi, N. (2000). Purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) pulp. Journal of Agricultural and Food Chemistry, 48(7), 2732–2735. https://doi.org/https://doi.org/10.1021/jf991037+
- Zanariah, J., & Noor Rehan, A. (1987). Protein and amino acid profiles of some Malaysian fruits. MARDI Research Bulletin (Malaysia), 15(1), 1–7.
- Zheng, C. Y., Ma, G., & Su, Z. (2007). Native PAGE eliminates the problem of PEG–SDS interaction in SDS‐PAGE and provides an alternative to HPLC in characterization of protein PEGylation. Electrophoresis, 28(16), 2801–2807. https://doi.org/https://doi.org/10.1002/elps.200600807