Characterization of Korean Sweet Potato Starches: Physicochemical, Pasting, and Digestion Properties

Baek, Hye Rim (Department of Agricultural Biotechnology & Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University)
Kim, Ha Ram (Department of Agricultural Biotechnology & Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University)
Kim, Kyung Mi (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
Kim, Jin Sook (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
Han, Gui Jung (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
Moon, Tae Wha (Department of Agricultural Biotechnology & Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University)

published in 2014. 4. 30

Abstracts

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 ${\mu}m$ 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 $B_3$ 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.

Keyword

sweet potato starch
digestibility
slowly digestible starch
resistant starch
pasting properties

Chemical Compound (All 5)

beta-D-Mannopyranosyl-(1->4)-beta-D-glucopyranosyl-(1->4)-D-glucose (C₁₈H₃₂O₁₆)

beta-Carotene (all-trans) (C₄₀H₅₆)

beta-D-Galactopyranose (C₆H₁₂O₆)

potassium 2,3,4-trihydroxy-4-keto-butyrate | potassium 2,3,4-trihydroxy-4-oxo-butanoate | potassium hydrogen tartrate (C₄H₅KO₆)

verapamil (C₂₇H₃₈N₂O₄)

Analytical Information

Analytical Information of the Articles
IPC	A23L 29/212
Analytical Keyword	sweet potato starch; Ipomoea batatas L.=sweet potato; pasting; digestion; amylose; digestibility; amylopectin; swelling factor; viscosity; resistant starch
Etc. keywrd	sweet potato starch; Ipomoea batatas L.=sweet potato; pasting; digestion; amylose; digestibility; amylopectin; swelling factor; viscosity; resistant starch

Published Information

Cover

Published Information of the Articles
Country	kor
Publisher	Korean Society of Food Science and Technology
KJTK Publish Information	Volume 8. 2014. 12. 31
TKOI It is persistent identifier of content provided by the Korean Traditional Knowledge Portal. It is used as a permanent access route to each content. Syntax: http://tkoi.koreantk.com/[TKOI] Example: http://tkoi.koreantk.com/TKOI:KTKP-TSS-0000045749	TKOI:KTKP-TSS-0000224555