Characterization of Korean Sweet Potato Starches - Physicochemical, Pasting, and Digestion Properties -
2014
Baek, H.R., Seoul National University, Seoul, Repubic of Korea | Kim, H.R., Seoul National University, Seoul, Repubic of Korea | Kim, K.M., National Academy of Agricultural Science, Rural Development Administration, Jeonju, Republic of Korea | Kim, J.S., National Academy of Agricultural Science, Rural Development Administration, Jeonju, Republic of Korea | Han, G.J., National Academy of Agricultural Science, Rural Development Administration, Jeonju, Republic of Korea | Moon, T.W., Seoul National University, Seoul, Repubic of Korea
Physicochemical, pasting, and digestion properties of sweet potato starches from 11 Korean cultivars were investigated. Starch granules were variably oval, round, polygonal, spherical, and bell-shaped, and of 10.2-15.3 ¥�m in mean particle diameter. Amylose contents varied from 12.3 to 17.4%. A similar chain length distribution of amylopectin was found in each of the cultivars. The portion of B3 correlated with the degree of amylose leaching. Thermal properties determined by differential scanning calorimetry showed high values of gelatinization temperatures in Shinyulmi and Jeungmi starches, but a relatively low value in Daeyumi starch. All starches exhibited a Ca-type diffraction pattern. Differing patterns were observed in swelling factors, depending on temperature. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 9.6-17.4, 31.4-45.6, and 35.7-62.8%, respectively. In Rapid Visco Analyser profiles, differences were observed in pasting parameters such as pasting temperature, peak viscosity, final viscosity, and breakdown.
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