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Structural, Thermal, Pasting and Digestion Properties of Starches from Developing Root Tubers of Sweet Potato

文献类型： 外文期刊

作者： Wang, Hao 1 ; Feng, Yuanhao 1 ; Guo, Ke 1 ; Shi, Laiquan 1 ; Xu, Xin 1 ; Wei, Cunxu 1 ;

作者机构： 1.Yangzhou Univ, Key Lab Crop Genet & Physiol Jiangsu Prov, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ, Yangzhou 225009, Peoples R China

2.Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops Jian, Jiangsu Key Lab Crop Genom & Mol Breeding, Yangzhou 225009, Peoples R China

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

关键词： sweet potato; developing root tuber; starch; physicochemical properties

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 7 期

页码：

收录情况： SCI

摘要： Three sweet potato varieties with white-, yellow- and purple-fleshed root tubers were harvested at 100, 120, 140 and 160 days after planting (DAP). Their starch structural, thermal, pasting and digestion properties were measured to reveal the influences of harvesting dates on the physicochemical properties of sweet potato root tuber starch. Though starches from different varieties displayed some differences in physicochemical properties due to their different genetic backgrounds, they were influenced by harvesting date in similar ways. Starches isolated from root tubers at 100 and 160 DAP exhibited lower granule sizes than those at 120 and 140 DAP. The amylose content was higher in root tubers at 100 and 120 DAP than at 140 and 160 DAP. Starches from root tubers at 100 DAP exhibited CA-type X-ray diffraction patterns, and then the B-type crystallinity gradually increased at later harvesting dates. The different harvesting dates had no significant effects on the short-ranged ordered structure and lamellar thickness of starch, but the lamellar peak intensity decreased significantly at later harvesting dates. Starch had a lower gelatinization temperature and a wider gelatinization temperature range in root tubers at 140 and 160 DAP than at 100 and 120 DAP. The higher peak viscosity and lower pasting temperature were associated with the late harvesting date. The digestion of starch had slight differences among root tubers at different harvesting dates. The harvesting dates of root tubers played more important roles in starch properties than the variety. This study would be helpful for breeders, farmers and sweet potato starch users.

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