Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China

Yong, Huimin; Wang, Xingchi; Sun, Jian; Fang, Yong; Liu, Jun; Jin, Changhai

doi:10.1016/j.ijbiomac.2018.09.182

Cited by 81 publications

(59 citation statements)

References 42 publications

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“…This was ascribed to C-O-H and has been correlated to the amorphous state in starch [20,22]. The band intensity ratio of 1045/1022 cm -1 is frequently used to measure the degree of short-range order in starch, and that of 1022/995 cm -1 can be used to quantify the proportion of amorphous to ordered structure of starch [23]. The values obtained to the studied samples are present in Figure 2.…”

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 89%

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

et al. 2020

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Starch is the most natural polymer used in the food and non-food industry. Sweet potato is among the world's most important, versatile and underexploited food crops; its composition depends on the planting strategy, climatic conditions, cultivar, geographic region, soil quality, and other. The physical-chemical characteristic and functional properties depends also of the amylose, amylopectin ratio and the molecular components of amylose and amylopectin. In this study, the structural and physicochemical properties of starches from four sweet potato genotypes cultivated in Brazil were compared. Starch granules of roots of sweet potato all exhibited oval and irregular shapes with granule sizes ranging from 8 to 30 µm. Amylose contents of roots of sweet potato starches differed from 9.7 to 15.1%. Ratios of 1045/1022 and 1022/995 cm −1 of Fourier transform infrared spectra varied in the range of 0.8114-0.8558 and 0.9046-0.9347, respectively, which means that the genotypes present different structure ordering. Also, the digestibility, swelling power, and solubility showed some differences between the starches, probably due to the differences in amylose and amylopectin contents and granules sizes. The different genotypes showed similar thermal stability. Our study indicated the sweet potato genotypes are greatly influenced the amylose content, structure order, the degree of short-range order, granule size, digestibility, swelling power and solubility of sweet potato genotypes.

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Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 89%

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

et al. 2020

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“…[57] Thus, the band intensity ratio of 1045/1022 cm −1 is frequently used to measure the degree of short-range order in starch and that of 1022/995 cm −1 can be used to quantify the proportion of amorphous to ordered structure of starch. [25] As shown in Table 2, the FTIR ratios of 1045/1022 cm −1 and 1022/995 cm −1 of the sixteen kinds of cassava starches varied in the ranges of 0.78(274) to 1.04(521) and 1.06(50, SC9) to 1.78(274), respectively. Zhang et al [58] demonstrated that the FTIR ratios of 1045/1022 cm −1 and 1022/995 cm −1 of starches from four germplasms of cassava ranged from 0.89 to 0.91 and from 0.99 to 1.13, respectively.…”

Section: 78mentioning

confidence: 96%

“…The cassava starches were measured according to the method described by Yang et al [25] with some modifications. The short-range ordered structure of the cassava starch was characterized using a Varian 670 FT-IR spectrometer (Varian Inc., Palo Alto, USA) equipped with an attenuated total reflectance (ATR) accessory.…”

Section: Solubilitymentioning

confidence: 99%

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Chen

et al. 2020

International Journal of Food Properties

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Starches from sixteen cassava germplasms harvested at the same time in the Hainan region were evaluated for their physicochemical and structural properties. The granule morphology of all the isolated cassava starch samples showed round, bell or oval shapes and exhibited the same A-type crystalline pattern. The crystallinity range was 26.6-30.8%. The selected cassava germplasms showed a wide variation in granule size distribution: The D[4,3] (the average particle size) ranged from 13.49 μm to 306.27 μm. The water absorption capacity (192.6-226.7%), oil absorption capacity (185.-0-216.9%) and transparency (6.8-16.5%) indices varied significantly among the cassava germplasms. However, the retrogradation rates of the cassava starch pastes increased rapidly during the first 1 h and then stabilized. The solubility of starch increased with the temperature. In addition, the FTIR (Fourier Transform Infrared Spectrometer) ratios of 1045/1022 cm −1 and 1022/995 cm −1 of the sixteen cassava starches varied in the range of 1.06-1.78 and 0.78-1.04, respectively. These results indicated that the granule size, relative crystallinity, degree of short-range order, water and oil absorption capacities, solubility and transparency of the cassava starches were greatly influenced by the variety of cassava, which could help in determining the advantages of these starches for applications in different food and nonfood industries.

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“…These crops are rich sources of carbohydrates and contain high levels of polysaccharides. Polysaccharides mainly contain cellulose as a texture enhancer to stimulate digestive enzyme ( Kumar et al., 2012 ) and starch as a major source of carbohydrate ( Yong et al., 2018 ) to provide energy. In powder form, roots, and tubers can be used as alternate powders made of grains or wheat in food production.…”

Section: Introductionmentioning

confidence: 99%

Development of multi-product calibration models of various root and tuber powders by fourier transform near infra-red (FT-NIR) spectroscopy for the quantification of polysaccharide contents

Masithoh

Lohumi

Yoon

et al. 2020

Heliyon

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The objective of this study was to quantify the chemical content of multiple products using one single calibration model. This study involved seven tuber and root powders from arrowroot, Canna edulis , cassava, taro, as well as purple, yellow, and white sweet potato, for partial least square (PLS) regression to predict polysaccharide contents (i.e., amylose, starch, and cellulose). The developed PLS models showed acceptable results, with R c 2 of 0.9, 0.95, and 0.85 and SEC of 2.7%, 3.33%, and 3.22%, for amylose, starch, and cellulose, respectively. The models also successfully predicted polysaccharide contents with R p 2 of 0.89, 0.95, and 0.79; SEP of 2.83%, 3.33%, and 3.55%; and RPD of 3.02, 4.47, and 2.18 for amylose, starch, and cellulose, respectively. These results showed the potential of Fourier transform near-infrared spectroscopy to quantify the chemical composition of multiple products instead of using one individual model.

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Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China

Cited by 81 publications

References 42 publications

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Development of multi-product calibration models of various root and tuber powders by fourier transform near infra-red (FT-NIR) spectroscopy for the quantification of polysaccharide contents

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