The Retrogradation of Starch Gels and Starch Properties from Various Kinds of Sweet Potato Starches.

Tokimura, Kanae; Shimozono, Hidetoshi; Ikeda, Kenichiro; Tanoue, Hayao

doi:10.5458/jag.49.305

Cited by 13 publications

(3 citation statements)

References 12 publications

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“…A starch gel, a Japanese traditional confectionary Warabi-mochi , was prepared using previously reported methods. 8) Briefly, a mixture of starch (40 g, dry matter), granulated sugar (50 g), and water (210 mL) was heated from 25 °C to 95 °C at a rate of 3 °C/min, was maintained at 95 °C for 5 min and was then continuously mixed at 100 rpm for 15 min and then 70 rpm for 10 min using a stirrer. After termination of heating, aliquots of the paste (17 g) were poured into plastic cylindrical tubes (30 mm in diameter) with flat bottoms.…”

Section: Methodsmentioning

confidence: 99%

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

2017

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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.

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Section: Methodsmentioning

confidence: 99%

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

2017

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“…The apparent amylose contents of the starches ranged from 18.6% to 20.7% for the ‘Koganesengan’ and ‘Okikogane’ varieties, respectively, showing a narrow range of variation and values typical of as standard sweetpotato starches ( Zhu and Wang 2014 ). The diversity of the amylose contents of Japanese sweetpotato starches appears to be low (11.3–25.3%, Katayama et al 2004 , 2011 , Kitahara et al 1996b , Tokimura et al 2002 ), although waxy starches have been found in root crops, such as potato ( Hovenkamp-Hermelink et al 1987 ), cassava ( Ceballos et al 2007 ), and yam ( Pérez et al 2011 ). Such waxy starches are expected to offer great potential for the food industry.…”

Section: Physicochemical Properties Of Recent Sweetpotato Starchesmentioning

confidence: 99%

Carbohydrate components in sweetpotato storage roots: their diversities and genetic improvement

et al. 2017

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Carbohydrates are important components in sweetpotatoes in terms of both their industrial use and eating quality. Although there has been a narrow range of diversity in the properties of sweetpotato starch, unique varieties and experimental lines with different starch traits have been produced recently both by conventional breeding and genetic engineering. The diversity in maltose content, free sugar composition and textural properties in sweetpotato cultivars is also important for their eating quality and processing of storage roots. In this review, we summarize the current status of research on and breeding for these important traits and discuss the future prospects for research in this area.

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“…The detailed form of the MWD of the branches (i.e. of the debranched starch) is one of the structural characteristics that affects properties such as viscosity and texture (e.g., refs [5][6][7][8][9], and the MWD is determined by the enzymatic processes of starch synthesis. Thus, such information can be used to link molecular architecture and viscosity through fundamental physical models, c.v. the ways in which the MWD of branched polymers controls the viscosity of concentrated solutions [10][11][12][13][14] and can be used to reveal information about the enzymatic processes of starch synthesis, e.g., the presence of enzymatic processes controlling crystallinity.…”

Section: Introductionmentioning

confidence: 99%

Measurement of the Molecular Weight Distribution of Debranched Starch

et al. 2005

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Combining molecular weight distribution (MWD) data for linear chains of debranched starch from capillary electrophoresis and from size exclusion chromatography (SEC) with detection by differential refractive index and by multi-angle laser light scattering has enabled Mark-Houwink parameters to be determined for linear starch chains. For accurate results, it was found to be important to take SEC band broadening into account, and a methodology for implementing this is presented. This deconvolution technique can be used to reveal features such as maxima or shoulders in the MWD which have qualitative as well as quantitative significance. Remarkably, these data show that the empirical Mark-Houwink relation between molecular weight and hydrodynamic volume is, for linear debranched starch, valid for much lower molecular weights than synthetic polymers. This implies that these Mark-Houwink parameters can be used with "universal calibration" to enable SEC to be used with relative ease to provide MWDs for debranched starch for essentially any degree of polymerization.

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The Retrogradation of Starch Gels and Starch Properties from Various Kinds of Sweet Potato Starches.

Cited by 13 publications

References 12 publications

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

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

Carbohydrate components in sweetpotato storage roots: their diversities and genetic improvement

Measurement of the Molecular Weight Distribution of Debranched Starch

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