Fine structure and relationships with functional properties of pigmented sweet potato starches
文献类型： 外文期刊
作者： Tong, Chuan 1 ; Ru, Weidong 2 ; Wu, Liehong 3 ; Wu, Weicheng 1 ; Bao, Jinsong 2 ;
作者机构： 1.Zhejiang Acad Agr Sci, Key Lab Fruits & Vegetables Postharvest & Proc Te, Minist Agr & Rural Affairs, Food Sci Inst,Key Lab Postharvest Handling Fruits, Hangzhou 310021, Peoples R China
2.Zhejiang Univ, Inst Nucl Agr Sci, Coll Agr & Biotechnol, Hangzhou 310029, Peoples R China
3.Zhejiang Acad Agr Sci, Inst Crop & Nucl Technol Utilizat, Hangzhou 310021, Peoples R China
关键词： Sweet potato; Starch structure; Chain length distribution; Functional property
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 311 卷
页码：
收录情况： SCI
摘要： Variations in fine structure of pigmented sweet potato starches and their relationships with starch functional properties were explored in this study. The amylose content (18.63-20.45%), X-AM1 (308-387) and h(AP2) (0.723-0.810) and h(AM2) (0.134-0.167) significantly differed (P < 0.05), while other structural parameters had small variations. The average chain length of amylopectin ranged in degree of polymerization (DP) from 23.3 to 24.7. The proportions of fa, fb(1), fb(2) and fb(3) were 21.88-27.18%, 45.45-50.81%, 11.87-13.29% and 14.02-16.96%, respectively, with significant (P < 0.05) differences among these samples. Pearson correlation analysis indicated that fine structures of both amylose and amylopectin had significant impacts on pasting, gelatinization, and textural properties. X-AM2, fa, fb(1), X-AM2 and fa/fb(1) were significantly correlated with pasting parameters, while fa and fa/fb(1) were negatively correlated with thermal parameters. X-AM1 and h(AP2) were negatively correlated with texture. These results may provide an overview of structure-function correlations for sweet potato starches.
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