Physicochemical properties of sweetpotato starch

Fan Zhu; Xinsun Yang; Yi Zhong Cai; Eric Bertoft; Harold Corke

doi:10.1002/star.201000134

Physicochemical properties of sweetpotato starch

Fan Zhu^*, Xinsun Yang, Yi Zhong Cai, Eric Bertoft, Harold Corke

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

86 Scopus citations

Abstract

Sweetpotato starch is high-yielding, but has limited development and uses. In this study, physicochemical properties of sweetpotato starch from 11 representative genotypes with diverse geographic origins in China were characterized and showed wide variations. Apparent amylose contents measured by iodine binding ranged from 23.3 to 26.5%, by gel permeation chromatography after debranching from 17.5 to 23.9%, and true amylose content by concanavalin A binding from 15.9 to 22.5%. In vitro digestibility varied from 29.5 to 41.2%. Swelling power and water solubility index were highly correlated (r² = 0.88). Gelatinization peak temperature and enthalpy ranged from 75.4 to 79.7°C, and 7.6 to 13.6 J/g, respectively. Pasting peak and cold paste viscosities varied from 268 to 469 RVU, and 170 to 284 RVU. Amylose contents were highly correlated to digestibility, pasting, and thermal parameters.

Original language	English
Pages (from-to)	249-259
Number of pages	11
Journal	Starch/Staerke
Volume	63
Issue number	5
DOIs	https://doi.org/10.1002/star.201000134
State	Published - May 2011
Externally published	Yes

Keywords

AM content
Digestibility
Gelatinization
Retrogradation
Sweetpotato starch

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title = "Physicochemical properties of sweetpotato starch",

abstract = "Sweetpotato starch is high-yielding, but has limited development and uses. In this study, physicochemical properties of sweetpotato starch from 11 representative genotypes with diverse geographic origins in China were characterized and showed wide variations. Apparent amylose contents measured by iodine binding ranged from 23.3 to 26.5%, by gel permeation chromatography after debranching from 17.5 to 23.9%, and true amylose content by concanavalin A binding from 15.9 to 22.5%. In vitro digestibility varied from 29.5 to 41.2%. Swelling power and water solubility index were highly correlated (r2 = 0.88). Gelatinization peak temperature and enthalpy ranged from 75.4 to 79.7°C, and 7.6 to 13.6 J/g, respectively. Pasting peak and cold paste viscosities varied from 268 to 469 RVU, and 170 to 284 RVU. Amylose contents were highly correlated to digestibility, pasting, and thermal parameters.",

keywords = "AM content, Digestibility, Gelatinization, Retrogradation, Sweetpotato starch",

author = "Fan Zhu and Xinsun Yang and Cai, {Yi Zhong} and Eric Bertoft and Harold Corke",

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doi = "10.1002/star.201000134",

language = "英语",

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T1 - Physicochemical properties of sweetpotato starch

AU - Zhu, Fan

AU - Yang, Xinsun

AU - Cai, Yi Zhong

AU - Bertoft, Eric

AU - Corke, Harold

PY - 2011/5

Y1 - 2011/5

N2 - Sweetpotato starch is high-yielding, but has limited development and uses. In this study, physicochemical properties of sweetpotato starch from 11 representative genotypes with diverse geographic origins in China were characterized and showed wide variations. Apparent amylose contents measured by iodine binding ranged from 23.3 to 26.5%, by gel permeation chromatography after debranching from 17.5 to 23.9%, and true amylose content by concanavalin A binding from 15.9 to 22.5%. In vitro digestibility varied from 29.5 to 41.2%. Swelling power and water solubility index were highly correlated (r2 = 0.88). Gelatinization peak temperature and enthalpy ranged from 75.4 to 79.7°C, and 7.6 to 13.6 J/g, respectively. Pasting peak and cold paste viscosities varied from 268 to 469 RVU, and 170 to 284 RVU. Amylose contents were highly correlated to digestibility, pasting, and thermal parameters.

AB - Sweetpotato starch is high-yielding, but has limited development and uses. In this study, physicochemical properties of sweetpotato starch from 11 representative genotypes with diverse geographic origins in China were characterized and showed wide variations. Apparent amylose contents measured by iodine binding ranged from 23.3 to 26.5%, by gel permeation chromatography after debranching from 17.5 to 23.9%, and true amylose content by concanavalin A binding from 15.9 to 22.5%. In vitro digestibility varied from 29.5 to 41.2%. Swelling power and water solubility index were highly correlated (r2 = 0.88). Gelatinization peak temperature and enthalpy ranged from 75.4 to 79.7°C, and 7.6 to 13.6 J/g, respectively. Pasting peak and cold paste viscosities varied from 268 to 469 RVU, and 170 to 284 RVU. Amylose contents were highly correlated to digestibility, pasting, and thermal parameters.

KW - AM content

KW - Digestibility

KW - Gelatinization

KW - Retrogradation

KW - Sweetpotato starch

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U2 - 10.1002/star.201000134

DO - 10.1002/star.201000134

M3 - 文章

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SN - 0038-9056

VL - 63

SP - 249

EP - 259

JO - Starch/Staerke

JF - Starch/Staerke

IS - 5

ER -

Physicochemical properties of sweetpotato starch

Abstract

Keywords

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