Physicochemical Properties and Food Uses of Starch from the New Sweetpotato Cultivar Konamizuki

Abstract

Starch from the new sweetpotato cultivar Konamizuki (KM) was evaluated as a food material, and its basic properties were characterized. Change in elastic modulus during cold storage of KM starch gels and syneresis after freeze-thaw treatment were limited and indicated slow retrogradation properties. In addition, KM starch paste had higher and more stable storage modulus than other starches, suggesting desirable gel-forming properties. These KM gel properties reflected distinctive structural properties, including larger quantities of short unit chains with degree of polymerization 6-10 and amylose-like long chains of the amylopectin, as well as longer amyloses and longer amylose-like chains of the amylopectin compared with other starches. Finally, KM starch was used in the production of tapioca pearls and starchy noodles, and subsequent sensory analyses indicated highly desirable properties as a food material for starchy gel products.

Suppression of Root-knot Nematode Damage to Next Crop by Prior Cultivation of Root-knot Nematode-resistant Sweet Potato Cultivars

“…'Daich i noy u me' is a recom mended cult iva r i n Kagoshima Prefecture (Ministry of Agriculture, Forestry and Fisheries 2018a) and was grown on 325 ha in 2015. 'Konamizuki' contains starch that is gelatinized at low temperature and has highly desirable properties as a food material for starchy products (Tokimura et al 2017). In Japan, nematode-suppressive sweet potato cultivars are not yet in high commercial demand.…”