Isolation and characterization of starch from light yellow, orange, and purple sweet potatoes
| Autor: | Xiangwei Gong, Honglu Wang, Baili Feng, Minghui Liu, Wenchuan Gao, Aliaksandr Ivanistau, Yang Qu, Uzizerimana Ferdinand, Qinghua Yang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Starch
medicine.medical_treatment 02 engineering and technology Orange (colour) Biochemistry 03 medical and health sciences Crystallinity chemistry.chemical_compound Structural Biology Amylose medicine Food science Molecular Biology Potato starch Solanum tuberosum 030304 developmental biology 0303 health sciences Viscosity Carotene Temperature General Medicine 021001 nanoscience & nanotechnology chemistry Anthocyanin Amylopectin 0210 nano-technology |
| Zdroj: | International Journal of Biological Macromolecules. 160:660-668 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2020.05.259 |
| Popis: | Sweet potato is attracting increased research attention because of its high nutritional value (e.g., carotene, anthocyanin, and minerals) and the wide application of its starch in foods and nonfoods. Herein, eight Chinese sweet potato varieties were investigated in terms of the physicochemical properties of starches. The lightness values of the eight sweet potato starches were higher than 90, which was satisfactory for starch purity. The average molecular weight (MW) and amylopectin average chain length (ACL) of sweet potato starches ranged from 6.93 × 107 g/mol to 16.57 × 107 g/mol and from 21.85% to 23.00%, respectively. Su16 starch with low amylose content and a large amount of short chains exhibited low crystallinity and thermal properties. These results suggested that the molecular structure of amylose and amylopectin was the main influencing factor in determining sweet potato starch physicochemical properties. The swelling power and water solubility of the starches ranged within 20.14–30.51 g/g and 5.28%–11.71% at 95 °C, respectively. Regarding pasting properties, all the starch samples presented high peak viscosity (>5500 cP) and peak temperature (>78 °C), indicating that sweet potato starch can be used as a thickener. All eight sweet potatoes varieties showed great application potential in the food industry. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect