Genetic Variation in the Physical Properties of Sweet Potato Starch (original) (raw)
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Properties of potato starch: Effects of genotype and growing conditions
Phytochemistry, 1995
The aim of this work was to determine whether genotype and growing conditions influence the composition and physical properties of potato tuber starch granules. Starch is thought to be the source of the reducing sugars produced during low-temperature sweetening. Genotype influenced the properties of starch granules but there was no consistent difference between sweetening and non-sweetening cultivars in the properties of their starch granules. Growing conditions affected starch granule characteristics with starch from tubers grown in the heated glasshouse conditions having higher gelatinization temperatures and amylose contents as well as greater resistance to degradation by bacterial ~-amylase.
EFFECT OF STARCH ISOLATION METHOD ON PROPERTIES OF SWEET POTATO STARCH
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology , 2014
Isolation method of starch with different agents influences starch properties, which provide attention for studying the most appropriate method for isolation of starch. In the present study sweet potato starch was isolated by Sodium metabisulphate (M1), Sodium chloride (M2), and Distilled water (M3) methods and these were assessed for functional, chemical, pasting and structural properties. M3 yielded the greatest recovery of starch (10.20%). Isolation methods significantly changed swelling power and pasting properties but starches exhibited similar chemical properties. Sweet potato starches possessed C-type diffraction pattern. Small size granules of 2.90 µm were noticed in SEM of M3 starch. A high degree positive correlation was found between ash, amylose, and total starch content. The study concluded that isolation methods brought changes in yield, pasting and structural properties of sweet potato starch.
Physicochemical Properties of Caribbean Sweet Potato (Ipomoea batatas (L) Lam) Starches
2012
The proximate compositions and physicochemical properties of 21 Caribbean sweet potato (Ipomoea batatas (L) Lam) starches were investigated. Proximate composition, amylose, reducing and non-reducing sugars were determined using standard methods. Swelling power and solubility were evaluated and pasting properties of the starches were determined using Rapid Visco Analyzer. Moisture (8.0-12.4%), protein (0.0-0.2%), ash (0.1-0.5%), and reducing (0.3-2.3%) and non-reducing sugar (0.1-0.2%) contents of starches were significantly different (P<0.05) among the cultivars. Amylose content varied significantly between 12.8-21.3%. Swelling power and solubility ranged between 7.8-31.1% and 1.5-9.6%, respectively. Pasting properties such as peak viscosity measured in Rapid Visco Units (143.2-288.8 RVU), breakdown viscosity (29.4-162.6 RVU), and setback viscosity (15.0-78.8 RVU), pasting temperature (73.5-87.7°C) and time to pasting temperature (3.6-4.5 min) varied significantly among the cultivars. Breakdown viscosity was poorly correlated with final viscosity attained (r=−0.0507, P<0.05); however, pasting temperature was correlated (r=0.479, P<0.05) with setback viscosity. The variability observed in the physicochemical properties of the starches was related to specific requirements for use in the production of noodles, pasta, and inclusion in bread and weaning food formulations.
International Journal of Biological Macromolecules, 2015
Starches from different potato cultivars were characterized as amylose and phosphorus content, crystallinity, thermal and paste properties. Statistical analysis of amylose content showed difference between starches samples and the cultivars Asterix and BRS Clara showed higher contents than others. Phosphorus content ranged from 633 to 966.7 mg kg −1. The X-ray diffraction analysis showed that the crystallization of potato starches can be classified as B-type X-ray pattern, presenting crystallinity index ranging from 20.02% to 21.59%. Regarding thermal properties, the onset temperature did not show statistical difference between starch samples, in gelatinization and retrogradation analysis. As expected there was a significant decrease in peak temperature and enthalpy after the retrogradation of starches. For the pasting properties results showed significant difference in all cultivars. Pearson correlation coefficients showed that amylose content was negatively correlated to the onset, peak and final temperature of gelatinization, final temperature of retrogradation and pasting temperature. Phosphorus content was positively correlated to crystallinity index, peak viscosity and breakdown. Starches extracted from potato varieties showed different characteristics which can be useful to food and related industries that make use of potato starch, allowing wide options of use in various sectors of industrial application in Brazil.
Genetic diversity and stability in starch physicochemical property traits of potato breeding lines
Food Chemistry, 2019
Cross breeding may create wider genetic variation than two parents used in hybridization, but breeding efforts towards starch quality improvement are less reported in potato. A cross was made between Zhongshu-3 and Favorita to select desired starch properties in progenies. Among 206 F1 clones with potential high yield, starch qualities such as apparent amylose content (AAC), pasting viscosity, and thermal properties were further evaluated. A wide variation was observed in different starch physicochemical indices for 206 potato accessions. Twenty clones with high/low AAC, peak viscosity and peak gelatinization temperature were selected and then grown at another location to evaluate the stability of the traits. Similar wide range of variation in the starch properties was observed. Cluster analysis based on starch properties of the 20 selected clones indicating relative stability of the starch property traits across different locations. New breeding lines identified have potential for application in food and other industries.
Food Hydrocolloids, 2018
Chain length distribution (CLD) is one of fine structural parameters of starch, playing significant roles in determining starch physicochemical properties. In this study, six potato cultivars were used to explore the relationship between starch structural properties and starch functional properties. It was found that the amylose content, the peak height of amylase (h AM) and the first peak height of amylopectin (h AP1) significantly differed, whereas the other structure parameters had little variations among the potato starches. The average length of amylopectin side chains varied from 24.8 to 26.4 degree of polymerization (DP), and fractions fa, fb 1 , fb 2 and fb 3 of amylopectin showed no significant difference. A wide variation in the starch pasting and thermal properties was observed. Correlation analysis indicated that the pasting properties were affected by the fine structures of both amylose and amylopectin, while the thermal properties were only affected by the amylopectin fine structure. These results contribute to our understanding the structure-function relationships among potato starches.
Okereke et al, 2022
Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) significantly (p < 0.05) had highest values in: moisture content (13.40%), protein content (0.58%); and lowest value in carbohydrate content (85.09%). Starch sample NTYS (native starch of trifoliate yam) significantly (p < 0.05) was highest in ash content (0.69%) and fat content (0.52%); whereas starch sample PSPS (heat moisture treated starch of sweet potato) significantly (p < 0.05) made lowest value in fat content (0.21%). Starch sample CWYS (aetylated white yam starch) significantly (p < 0.05) gave highest values in: carbohydrate content (88.41%), pasting temperature (63.08°C), pasting time (6.98 min.); and lowest values in: moisture content (10.45%), ash content (0.44%), protein content (0.30%), peak viscosity (299.22 RVU), trough viscosity (101.99 RVU) and final viscosity (377.55 RVU). Starch sample PWYS (heat moisture treated starch of white yam) significantly (p < 0.05) scored highest value in breakdown viscosity (238.46 RVU) but significantly (p < 0.05) had lowest value in setback viscosity (266.22 RVU). Starch sample NWYS (native starch of white yam) significantly (p < 0.05) took leadvalues in peak viscosity (331.88 RVU), trough viscosity (131.11 RVU), final viscosity (403.13 RVU), setback viscosity (277.02 RVU) but significantly (p < 0.05) had lowest values in pasting temperature (59.79°C) and pasting time (6.10 min.). Starch sample CTYS (acetylated trifoliate yam starch) significantly (p < 0.05) had lowest value in breakdown viscosity (174.58 RVU). These results obtained highlighted the huge potentials of these starches in: the formulation of composite flours; and manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products; and industrial energy and time savings.
Sweet Potato Starch: Physico-Chemical, Functional, Thermal and Rheological Characteristics
2012
Among the tropical tuber crops, sweet potato comes next to cassava in starch content. The article reviews the extraction of starch from sweet potato tubers, and the physicochemical, functional, thermal and rheological characteristics of sweet potato flour and starch. Wide variation in biochemical constituents is observed depending on the origin of the tubers and processing conditions. The lipid and phosphorus contents are low. The starch granules are round, 3-45 μm in size and have distinct XRD patterns. The amylose content, swelling, solubility and digestibility characteristics depend on a number of factors like age of crop, method of extraction and varietal differences. The viscosity and rheology properties are also quite diverse among the varieties. DSC analysis indicates pasting temperature to be between 60 and 88°C while enthalpy of gelatinization is 10-18 J/g. Heat moisture treatment alters some of the properties.
Starch - Stärke, 2013
The objective of this study was to investigate the physicochemical properties of starch isolated from transgenic corn (Ajeeb YG) and its near isogenic (Ajeeb). The amylose content was significantly differed, also there are some significant differences in the physicochemical properties between the investigated samples. These include water absorption capacity, solubility index and viscosity. Scanning electron microscopy revealed that both corn starch samples had intact granular and multi-angular shapes with an average diameter of about 12.8 µm. The samples showed native X-Ray diffraction pattern of the A-type starch. Relative crystallinity for isogenic and transgenic corn starch samples was 16.75 and 19.5%, respectively. The result of DSC analysis showed that there are some differences in the transition temperatures, the gelatinization temperature, enthalpies of gelatinization and peak height indices. Also, the data revealed some differences between the isogenic and transgenic corn starch samples in their pasting properties.
Physico-chemical and pasting properties of starch from stored potato tubers
Journal of Food Science and Technology, 2010
Starch was separated from tubers of four potato (Solanum tuberosum L.) cultivars, viz. 'Kufri Jyoti', 'Kufri Sindhuri', 'Kufri Chipsona-1' and 'Kufri Chipsona-2' before and after 90 days of storage at 4, 8, 12 and 16°C and, morphological, physico-chemical and pasting properties were studied. Scanning electron microscopy showed oval and irregular shaped starch granules with average diameter of 15 μm, and the granule diameter increased after storage. Peak viscosity was lower after storage at 8°C and higher at 16°C. Hot paste viscosity decreased while breakdown viscosity and set back viscosity increased after storage, and there was no signifi cant change in cold paste viscosity. A signifi cant decrease in pasting time and increase in pasting temperature was observed after storage. Phosphorus content showed signifi cant positive correlation with peak viscosity (r = 0.452, p <0.05) and breakdown viscosity (r = 0.685, p <0.01), and a negative correlation with amylose content (r =-0.674, p <0.01). 'Kufri Sindhuri' starch showed signifi cantly (p <0.05) higher peak, hot paste, breakdown and cold paste viscosity. The X-ray diffraction pattern of starch showed a distinctive maximum peak at around 17°, 2 θ and it was not affected by the cultivar or storage temperature.