Physicochemical properties of sweetpotato starch

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

doi:10.1002/star.201000134

Cited by 92 publications

(48 citation statements)

References 30 publications

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“…The swelling power of SPS at 80°C ranged from 15.69 (Shinwhangmi) to 23.22 g/g (Shinjami), and the solubility ranged from 3.77 (Borami) to 11.01% (Shinjami). When Zhu et al analyzed swelling power and the water solubility index at 85°C, of starches from purple/white fleshed sweet potatoes, the swelling power (13.3–20.4 g/g) showed lower values, but the water solubility index (53.4–85.8%) showed much higher values than our results, though the measuring temperature was 5°C higher than in this study.…”

Section: Resultscontrasting

confidence: 89%

Physicochemical properties of starch isolated from eight different varieties of Korean sweet potatoes

2013

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The physicochemical properties of sweet potato starch (SPS) isolated from different Korean varieties, purple‐fleshed Shinjami and Borami, orange‐fleshed Juwhangmi and Shinwhangmi, and white/cream‐fleshed Shinyulmi, Shinchunmi, Yeowhangmi, and Jeungmi, were investigated. The crude protein contents of Shinwhangmi and Jeungmi SPS were higher, and the crude lipid contents of Shinwhangmi and Shinyulmi SPS were lower than those of others. The amylose (AM) contents ranged from 14.66% (Juwhangmi) to 30.51% (Shinchunmi). The water binding capacity (WBC), swelling powers, and solubilities at 80°C were 95.78–79.32%, 15.69–23.39 g/g, and 3.77–11.01%, respectively. The XRD patterns were A and Cb‐types. The granular shapes exhibited polygonal and semi‐oval, but the sizes differed among different varieties. The initial pasting temperature ranged from 69.4 (Juwhangmi) to 76.4°C (Shinchunmi). Differences between onset and conclusion temperatures of orange‐fleshed SPS were greater than those of others. The molecular weight of AM and amylopectin (AP) were (1.26–1.92) × 106 and (5.37–5.99) × 107, respectively. The gelatinization temperatures, amylose contents, and WBCs of SPS were correlated with unit chains of DP6‐12 (negative) and DP13‐24 (positive) in their APs.

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Section: Resultscontrasting

confidence: 89%

Physicochemical properties of starch isolated from eight different varieties of Korean sweet potatoes

2013

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“…Granule surface of starches appeared to be smooth with no sign of any fissure. Zhu et al (2011) also observed smooth granule surface of sweet potato starches without cracks. Most of the sweet potato starch granules were polygonal in shape, however round and irregular shapes were also noted.…”

Section: Resultsmentioning

confidence: 82%

Chemical and structural properties of sweet potato starch treated with organic and inorganic acid

et al. 2014

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In the present study sweet potato starch was treated with hydrochloric acid or citric acid at 1 or 5 % concentration and its properties were investigated. Citric acid treatment resulted higher starch yield. Water holding capacity and water absorption index was increased with increased acid concentration. Emulsion properties improved at 5 % acid concentration. The DE value of acid-thinned sweet potato starches was ranged between 1.93 and 3.76 %. Hydrochloric acid treated starches displayed a higher fraction of amylose. X-ray diffraction (XRD) study revealed that all the starches displayed C-type crystalline pattern with varied crystallinity. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of citric acid modified starches. Starch granules tended to appear less smooth than the native starch granules after acid treatment in Scanning Electron Micrographs (SEM) with granule size ranging between 8.00 and 8.90 μm. A drastic decrease in the pasting profile was noticed in hydrochloric acid (5 %) treated starch. While 5 % citric acid treated starch exhibited higher pasting profile. Differential Scanning Calorimeter (DSC) showed that peak and conclusion gelatinisation temperatures increased with increase in hydrochloric acid or citric acid concentration. Hence citric acid was found to mimic the hydrochloric acid with some variation which suggests that it may have promising scope in acid modification.

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“…Broader range and lower values of melting temperatures of retrograded SPF than native SPF were observed (Table ). The retrograded starch tends to have less perfect crystallinity than the native starch, leading to lower gelatinization temperatures and Δ H . Hence, Δ H of retrograded SPF varied from 1.29 J g −1 dry starch in Gold to 3.62 J g −1 dry starch in OS.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and functional properties of sweetpotato flour

Cui

Zhu

2019

J Sci Food Agric

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BACKGROUND Sweetpotato (Ipomoea batatas Lam.) is a major starchy crop with great agricultural significance in many countries. There is a need to assess more genetic resources for sweetpotato quality improvement. This study aims to analyze physicochemical properties of whole (unpeeled) root flours from seven New Zealand sweetpotato varieties with commercial significance. Using whole unpeeled plants for ‘healthy’ food formulations becomes more popular due to nutritional effects and environmental concerns. RESULTS Great variations were found in chemical composition, in vitro antioxidant activities, swelling power, water solubility index, in vitro digestibility, thermal, pasting and gel textural properties of the seven flours. The antioxidant activities and phenolic contents were higher in the color‐fleshed samples. Correlation analysis showed that the swelling, pasting and texture properties were largely affected by the activity of the endogenous amylase. Principal component analysis was done in four aspects including chemical composition, mineral content, antioxidant activities and functional properties to analyze the similarity and difference among these seven sweetpotato varieties. CONCLUSION The seven sweetpotato flours showed a wide range of functionalities and will be useful for the formulations of diverse and ‘healthy’ sweetpotato‐based products. © 2019 Society of Chemical Industry

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Physicochemical properties of sweetpotato starch

Cited by 92 publications

References 30 publications

Physicochemical properties of starch isolated from eight different varieties of Korean sweet potatoes

Physicochemical properties of starch isolated from eight different varieties of Korean sweet potatoes

Chemical and structural properties of sweet potato starch treated with organic and inorganic acid

Physicochemical and functional properties of sweetpotato flour

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