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Characterization and comparative study of starches from seven purple sweet potatoes

文献类型： 外文期刊

作者： Zhang, Long 1 ; Zhao, Linglong 1 ; Bian, Xiaofeng 3 ; Guo, Ke 1 ; Zhou, Lu 1 ; Wei, Cunxu 1 ;

作者机构： 1.Yangzhou Univ, Minist Educ, Key Lab Plant Funct Genom, Key Lab Crop Genet & Physiol Jiangsu Prov, Yangzhou 225009, Jiangsu, Peoples R China

2.Yangzhou Univ, Minist Educ, Joint Int Res Lab Agr & Agri Prod Safety, Coinnovat Ctr Modern Prod Technol Grain Crops Jia, Yangzhou 225009, Jiangsu, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Grain Crops, Nanjing 210014, Peoples R China

关键词： Purple sweet potato; Starch; Structural properties; Functional properties

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2018 年 80 卷

页码：

收录情况： SCI

摘要： Sweet potato starch has great edible and economic value and has been widely studied. Starches from different varieties have significantly different properties. Previous studies are focused on white, yellow and orange sweet potato. In this study, starches were isolated from purple sweet potato variety Ningzi 1 and six advanced breeding lines with different genotypes, their structural and functional properties were investigated and compared. Seven starches all had round, polygonal, oval and semi-oval shapes with central hila, but showed different granule sizes. The starch content in dry root tubers varied from 40.1 to 55.1%. The apparent amylose content ranged from 24.6 to 31.0%. The seven sweet potatoes all had C-A-type starch. The swelling power and water solubility at 95 degrees C ranged from 22.5 to 29.0 g/g and 13.1 to 16.9%, respectively. The starches displayed a two peak gelatinization thermogram, the first peak temperature ranged from 64.1 to 69.0 degrees C and the second peak temperature ranged from 73.5 to 80.8 degrees C. The peak viscosity, hot viscosity, breakdown viscosity and setback viscosity varied from 2535 to 3750 mPa s, 1517 to 2450 mPa s, 1018 to 1622 mPa s, and 474 to 1036 mPa s, respectively. The seven starches had different hydrolysis degrees to porcine pancreatic alpha-amylase and Aspergillus niger amyloglucosidase. All the starches had high resistance to the in vitro digestion. This study could provide important information for the utilization of purple advanced breeding lines in breeding and food and nonfood industries. (C) 2018 Elsevier Ltd. All rights reserved.

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