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KMID : 0380620130450060682
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 6 p.682 ~ p.692
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Difference of Starch Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) by Cultivated Regions
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Han Seon-Kyeong
Song Yeon-Sang
Lee Hyeong-Un
Ahn Seung-Hyun
Yang Jung-Wook
Lee Jun-Seol
Chung Mi-Nam
Suh Sae-Jung
Park Keun-Hyung
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Abstract
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We investigated out the effect of cultivation region on the physicochemical characteristics of starch in six sweetpotato cultivars. The following sweetpotato cultivars were analyzed: Daeyumi, Shingeonmi, Jinhongmi, Shinyulmi, Yulmi, and Yeonhwangmi. Samples were cultivated in Muan, Iksan, Nonsan, Boryeong and Hamyang. The soil texture was found to be sandy loam in Muan, Iksan, and Boryeong, sandy clay loam in Nonsan, and loam in Hamyang. The starch content of the sweetpotato was higher in Muan than in Hamyang. The amylose content was 22.3-30.9%, and the highest amylose content was found in samples from Iksan. Rapid viscosity analysis showed that the samples from Hamyang had the lowest values of pasting temperature, while samples of the Daeyumi cultivar had the highest values. Thermal analysis with a differential scanning calorimeter showed that the Muan samples had the highest values of onset temperature, maximum peak temperature, and completion temperature, and the samples from Hamyang had the lowest values. There was no difference between the cultivation regions or the cultivar in the X-ray pattern of the starch or its appearance in scanning electron micrographs. Therefore, the results of this study confirm that cultivation region and cultivar play an important role in determining the quality of sweetpotato and the physicochemical characteristics of sweetpotato starch.
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KEYWORD
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sweetpotato, cultivation region, starch characteristics, cultivar
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