Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes |
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| Authors: | Z Chen HA Schols AGJ Voragen |
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| Affiliation: | Authors Chen, Schols, and Voragen are with the Wageningen Univ., Dept. of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Bomenweg 2, Wageningen, The Netherlands. |
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| Abstract: | ABSTRACT: Starches isolated from 3 typical types of Chinese sweet potato varieties (XuShu18, SuShu2, and SuShu8) were characterized and compared with starches isolated from potato and mung bean. The 3 sweet potato starches differed in granule size; particle size distribution; protein, lipid, and phosphorus contents; pasting behaviors; swelling patterns; and syneresis. The retrogradation tendencies, measured both by setback ratio and by syneresis, differed for the 3 starches, although the amylose contents were quite similar (19.3 to 20.0%). Physicochemical properties of all 3 types of starches are evidently different from each other and from those of potato and mung bean starches. Keywords: sweet potato, starch, gelatinization, retrogradation, swelling, syneresis |
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