Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

Abstract

C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components and heat properties of C-type starches were investigated in seven sweet potato varieties, and their relationships were analyzed. The intensity and crystallinity of a diffraction peak at 5.6° were significantly positively correlated to the DP6-12 branch-chains of amylopectin and significantly negatively correlated to the true amylose content (TAC) determined by concanavalin A precipitation, gelatinization temperature, gelatinization enthalpy, water solubility at 95 °C, and pasting temperature. The intensity of diffraction peaks at 15° and 23° were significantly positively correlated to the gelatinization temperature and pasting temperature and significantly negatively correlated to the pasting peak viscosity. The significantly positive relationships were detected between the crystallinity of a diffraction peak at 15° and the DP13-24 branch-chains of amylopectin, gelatinization conclusion temperature and water solubility, between the crystallinity of diffraction peak at 17–18° and the TAC, gelatinization onset temperature, water solubility and pasting temperature, between the crystallinity of a diffraction peak at 23° and the gelatinization conclusion temperature and pasting peak time, and between the total crystallinity and the TAC, gelatinization conclusion temperature, water solubility and pasting temperature. The score plot of principle component analysis showed that the molecular components and heat property parameters could differentiate the C-type starches and agreed with their characteristics of X-ray diffraction peaks. This study provides some references for the utilizations of C-type starches.

Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content

“…Before peak temp, the starch particles, mainly amylose, continue to expand with the increase in temperature. Upon reaching the peak temp, the interaction between the swelling granules and leached-out starch component leads to an increase in the viscosity ( Li et al, 2022 ).…”

COMPARACIÓN DE CLONES MEJORADOS DE CAMOTE (Ipomoea batatas [L.] Lam) EN EL RENDIMIENTO Y CONTENIDO DE BIOETANOL DE RAÍCES RESERVANTES

“…Esta prevalencia del factor genético y la variación entre los clones se debe a la distribución de materia seca desde las hojas al órgano de reserva (raíz reservante). Dicha variación es importante para la selección de clones sobresalientes con alto porcentaje de materia seca de las raíces reservantes para programas de mejoramiento y fines industriales (Li et al, 2022).…”

“…El camote (Ipomoea batatas L.) es el séptimo cultivo más utilizado para el consumo fresco e industrial en el mundo, además, es reconocido como el principal cultivo productor de almidón a nivel mundial (Lareo y Ferrari, 2019;Li et al, 2022), debido a que las raíces son fuentes ricas de carbohidratos, vitaminas y fibra (Liao et al, 2019). No obstante, el camote se ha producido tradicionalmente como un cultivo de subsistencia, debido a su capacidad de tolerar condiciones marginales del suelo y de proporcionar atributos nutricionales en tiempos de escasez de cereales básicos para poblaciones vulnerables (Zaccari et al, 2019).…”

Feature Papers in Food Chemistry

“…The second research article by Li Y. et al [12] described the relationships between the X-ray diffraction peaks, molecular components, and heat properties of C-type starches from seven different sweet potato varieties. C-type starches contains both A-and B-type crystallinities.…”