Physicochemical Characteristics of Starch in Sweet Potato Cultivars Grown in Korea

Kim, Hyun‐Joo; Woo, Koan Sik; Lee, Hyeong-Un; Nam, Sang Sik; Lee, Byong Won; Kim, Min Young; Lee, Yu-Young; Lee, Jin Young; Kim, Mi Hyang; Lee, Byoungkyu

doi:10.3746/pnf.2020.25.2.212

Cited by 12 publications

(9 citation statements)

References 35 publications

(50 reference statements)

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“…The same starch particle may have both type of crystallinity (A- and B-type), and it depends upon various factors, for example, cultivation, storage, processing, etc. Seven cultivars of sweet potato (Shinyulmi, Sinjami, Hogammi, Jeonmi, Jinyulmi, Juhwangmi, and Pungwonmi) grown at the National Institute of Crop Science, Rural Development Administration, Muan, Korea, have shown a C A XRD pattern . However, in another study, some white and purple sweet potatoes had shown type C B starches .…”

Section: Resultsmentioning

confidence: 92%

Phosphorylation of Alkali Extracted Mandua Starch by STPP/STMP for Improving Digestion Resistibility

et al. 2023

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The chemical modifications of starch granules have been adopted to improve the characteristics, viz., paste clarity, resistant starch content, thermal stability, and so forth. The modified starch has been applied as a biopolymer in developing various preparations of food, nutraceutical, and pharmaceutical importance. The present work is focused on phosphorylation of alkali extracted mandua starch for improving digestion resistibility. The phosphorylation of mandua starch extracted from grains of Eleusine coracana (family Poaceae) was carried out by sodium tripolyphosphate/sodium trimetaphosphate at alkaline pH. After chemical treatment of mandua starch, the resistant starch (RS) content was increased significantly. The digestibility of chemically modified starch (CMS) was decreased down after treating by the phosphorylation process. The digestibility of CMS and alkali extracted mandua starch (AMS) in simulated intestinal fluid was found to be 32.64 ± 1.98% w/w and 61.12 ± 2.54% w/w, respectively. After chemical modification of mandua starch, a decrement was observed in amylose content, water-binding capacity, and swelling power. In the three-stage decomposition pattern of CMS studied by thermal gravimetric analysis, the significant changes in decomposition behavior also affirmed the impact of cross-linking in the improvement of stability of internal structure and resistibility of starch. In Fourier transform infrared (FTIR), the formation of the PO bond was observed in CMS at 1250 cm–1. The acute and sub-acute toxicity studies in terms of behavioral, haematological, and enzymological parameters for CMS were not different significantly from AMS and control (p > 0.05). The cellular architecture of the liver and the kidney were found normal after consumption of CMS. The results revealed that significant increment in RS fraction occurred after cross-linking of mandua starch. The prepared starch may be applied in developing various formulations of food and pharmaceutical importance.

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Section: Resultsmentioning

confidence: 92%

Phosphorylation of Alkali Extracted Mandua Starch by STPP/STMP for Improving Digestion Resistibility

et al. 2023

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“…In a general preview, the content of RS in five cultivars of sweet potatoes ranged between 13.2% and 17.2% [23]. However, in a different study carried out in Korea, the RS contents of sweet potato starches ranged from 1.76% in Pungwonmi to 30.75% in Jeonmi [24]; these results were in tandem with the RS content of both yellow sweet potatoes and purple sweet potatoes. For a corn starch sample, a study by Chen et al…”

Section: Content Of Rs In Different Starchy Food Sourcesmentioning

confidence: 99%

Resistant starch in various starchy vegetables and the relationship with its physical and chemical characteristics

Thủy¹,

Too²,

Vuong³

et al. 2022

J Appl Biol Biotech

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Starch is a complex carbohydrate consisting of numerous glucose units joined by glycosidic bonds. According to digestibility, starch has been categorized into rapidly digestible starch that takes 20 minutes after consumption to be fully digested, slow digestible starch which takes between 20 and 120 minutes to be fully digested in the small intestines, and resistant starch (RS) which resists digestion in the small intestine and undergoes fermentation in the large intestines, hence producing beneficial products for the human health. The study was carried out to compare the contents of RS in different starchy vegetables and analyze the physicochemical properties such as moisture content, amylose content, swelling, and water absorption capacity (WAC) of the chosen food samples and explain the relationship between the physicochemical properties and RS content of the food samples. Potato starch recorded a high resistant starch content at 56.43%, while corn starch was low at 2.82% RS. There was a positive correlation between RS and amylose content. However, there was a negative correlation between swelling capacity and WAC. The RS content of potato starch recorded the least swelling at 1.49 g/g compared to the high value of yellow sweet potatoes of 8.47 g/g. Water absorption capacity presented a similar trend to swelling. In six out of the eight samples analyzed, a high amylose content in starchy foods was an indication of high RS in the food, attributed to its long chain and double helices it forms after gelatinization. A high RS content in foods leads to low swelling capacity and low WAC. Therefore, low swelling in potato starch indicated a high RS content.

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“…Cassava (M. esculenta) and sweet potato (I. batatas) are tubers with an important production and distribution worldwide. Both are considered functional foods because they are a source of dietary fiber, vitamin C, thiamin, riboflavin, iron, magnesium, and phosphorus (Zhu, 2015;Kim et al, 2020). Furthermore, M esculenta and I. batatas can complete with corn which is the main source of starch worldwide due to their competitive production costs and both are currently considered as alternative sources of starch for the food industry (Toraya-Avilés et al, 2017;Akintayo et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Starch is found in green leaves, seeds, cereals, and tubers and is the main source of energy in the human diet. The starch present in cassava and sweet potato ranges from 17 -25 and 14.6 -25%, respectively (Magallanes-Cruz et al, 2017;Kim et al, 2020). The use of native starch in the food industry is common, however it has limited functional properties, which is why it is modified (Ramos-García et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Morphological and physicochemical changes in the cassava (Manihot esculenta) and sweet potato (Ipomoea batata) starch modified by pyrodextrinization

et al. 2023

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In recent years, resistant starch (RS) and slowly digestible starch (SDS) have been linked to the prevention of chronic noncommunicable diseases, such as obesity and its complications. Southern Mexico has an important role in the tuber crop production of M. esculenta and I. batatas, which contain considerable amounts of starch. The aim of this study was to evaluate the morphological and physicochemical changes of M. esculenta and I. batatas after pyrodextrinization, including the production of RS and SDS. The factors used in this study were the starch/acid ratio (2.2 HCl) (80:1 and 160:1 p/v); temperature (90 °C and 110 °C) and reaction time (1 and 3 h). The highest production of RS in M. esculenta was obtained with the highest starch/acid ratio and temperature, and the lowest reaction time. For pyrodextrins, loss of crystallinity and an increase in swelling power and water absorption capacity were observed. The highest production of RS in I. batatas was obtained with the highest starch/ acid ratio and reaction time, and the lowest temperature. Crystallinity and enthalpy of gelatinization decreased in modified starches. The solubility, swelling power and water absorption capacity increased in both sources.

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Physicochemical Characteristics of Starch in Sweet Potato Cultivars Grown in Korea

Cited by 12 publications

References 35 publications

Phosphorylation of Alkali Extracted Mandua Starch by STPP/STMP for Improving Digestion Resistibility

Phosphorylation of Alkali Extracted Mandua Starch by STPP/STMP for Improving Digestion Resistibility

Resistant starch in various starchy vegetables and the relationship with its physical and chemical characteristics

Morphological and physicochemical changes in the cassava (Manihot esculenta) and sweet potato (Ipomoea batata) starch modified by pyrodextrinization

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