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Article: Physicochemical properties of sweetpotato starch

TitlePhysicochemical properties of sweetpotato starch
Authors
KeywordsAm Content
Digestibility
Gelatinization
Retrogradation
Sweetpotato Starch
Issue Date2011
Citation
Starch/Staerke, 2011, v. 63 n. 5, p. 249-259 How to Cite?
AbstractSweetpotato starch is high-yielding, but has limited development and uses. In this study, physicochemical properties of sweetpotato starch from 11 representative genotypes with diverse geographic origins in China were characterized and showed wide variations. Apparent amylose contents measured by iodine binding ranged from 23.3 to 26.5%, by gel permeation chromatography after debranching from 17.5 to 23.9%, and true amylose content by concanavalin A binding from 15.9 to 22.5%. In vitro digestibility varied from 29.5 to 41.2%. Swelling power and water solubility index were highly correlated (r 2 = 0.88). Gelatinization peak temperature and enthalpy ranged from 75.4 to 79.7°C, and 7.6 to 13.6 J/g, respectively. Pasting peak and cold paste viscosities varied from 268 to 469 RVU, and 170 to 284 RVU. Amylose contents were highly correlated to digestibility, pasting, and thermal parameters. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Persistent Identifierhttp://hdl.handle.net/10722/179232
ISSN
2015 Impact Factor: 1.523
2015 SCImago Journal Rankings: 0.513
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZhu, Fen_US
dc.contributor.authorYang, Xen_US
dc.contributor.authorCai, YZen_US
dc.contributor.authorBertoft, Een_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:53:16Z-
dc.date.available2012-12-19T09:53:16Z-
dc.date.issued2011en_US
dc.identifier.citationStarch/Staerke, 2011, v. 63 n. 5, p. 249-259en_US
dc.identifier.issn0038-9056en_US
dc.identifier.urihttp://hdl.handle.net/10722/179232-
dc.description.abstractSweetpotato starch is high-yielding, but has limited development and uses. In this study, physicochemical properties of sweetpotato starch from 11 representative genotypes with diverse geographic origins in China were characterized and showed wide variations. Apparent amylose contents measured by iodine binding ranged from 23.3 to 26.5%, by gel permeation chromatography after debranching from 17.5 to 23.9%, and true amylose content by concanavalin A binding from 15.9 to 22.5%. In vitro digestibility varied from 29.5 to 41.2%. Swelling power and water solubility index were highly correlated (r 2 = 0.88). Gelatinization peak temperature and enthalpy ranged from 75.4 to 79.7°C, and 7.6 to 13.6 J/g, respectively. Pasting peak and cold paste viscosities varied from 268 to 469 RVU, and 170 to 284 RVU. Amylose contents were highly correlated to digestibility, pasting, and thermal parameters. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.en_US
dc.languageengen_US
dc.relation.ispartofStarch/Staerkeen_US
dc.subjectAm Contenten_US
dc.subjectDigestibilityen_US
dc.subjectGelatinizationen_US
dc.subjectRetrogradationen_US
dc.subjectSweetpotato Starchen_US
dc.titlePhysicochemical properties of sweetpotato starchen_US
dc.typeArticleen_US
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCai, YZ=rp00661en_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/star.201000134en_US
dc.identifier.scopuseid_2-s2.0-79955076194en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79955076194&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume63en_US
dc.identifier.issue5en_US
dc.identifier.spage249en_US
dc.identifier.epage259en_US
dc.identifier.isiWOS:000290000000001-
dc.publisher.placeGermanyen_US
dc.identifier.scopusauthoridZhu, F=35306203800en_US
dc.identifier.scopusauthoridYang, X=37048117600en_US
dc.identifier.scopusauthoridCai, YZ=8684149300en_US
dc.identifier.scopusauthoridBertoft, E=6604042426en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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