Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber
| Autor: | Lingshang Lin, Yibo Li, Laiquan Shi, Xiaofeng Bian, Cunxu Wei |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Starch Pharmaceutical Science Organic chemistry sweet potato physicochemical properties Plant Roots Article Analytical Chemistry chemistry.chemical_compound food QD241-441 Amylose Drug Discovery growing location medicine Lamellar structure Food science Ipomoea batatas Physical and Theoretical Chemistry Resistant starch variety starch Aqueous solution Viscosity Granule (cell biology) Plant Tubers Solubility chemistry Chemistry (miscellaneous) Molecular Medicine Swelling medicine.symptom Digestion Iodine |
| Zdroj: | Molecules, Vol 26, Iss 7137, p 7137 (2021) Molecules; Volume 26; Issue 23; Pages: 7137 Molecules |
| ISSN: | 1420-3049 |
| Popis: | Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato. |
| Databáze: | OpenAIRE |
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