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Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes

文献类型： 外文期刊

作者： Xu, Ahui 1 ; Guo, Ke 1 ; Liu, Tianxiang 1 ; Bian, Xiaofeng 3 ; Zhang, Long 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 Food Crops, Nanjing 210014, Peoples R China

关键词： sweet potato; starch; isolation medium; structural properties; functional properties

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN： 1420-3049

年卷期： 2018 年 23 卷 9 期

页码：

收录情况： SCI

摘要： Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.

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