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KMID : 0380620140460020135
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 2 p.135 ~ p.142
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Characterization of Korean Sweet Potato Starches: Physicochemical, Pasting, and Digestion Properties
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Baek Hye-Rim
Kim Ha-Ram
Kim Kyung-Mi
Kim Jin-Sook
Han Gwi-Jung
Moon Tae-Wha
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Abstract
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Physicochemical, pasting, and digestion properties of sweet potato starches from 11 Korean cultivars wereinvestigated. Starch granules were variably oval, round, polygonal, spherical, and bell-shaped, and of 10.2-15.3 μm in meanparticle diameter. Amylose contents varied from 12.3 to 17.4%. A similar chain length distribution of amylopectin wasfound in each of the cultivars. The portion of B3 correlated with the degree of amylose leaching. Thermal propertiesdetermined by differential scanning calorimetry showed high values of gelatinization temperatures in Shinyulmi andJeungmi starches, but a relatively low value in Daeyumi starch. All starches exhibited a Ca-type diffraction pattern.Differing patterns were observed in swelling factors, depending on temperature. The contents of rapidly digestible starch,slowly digestible starch, and resistant starch ranged from 9.6-17.4, 31.4-45.6, and 35.7-62.8%, respectively. In Rapid ViscoAnalyser profiles, differences were observed in pasting parameters such as pasting temperature, peak viscosity, finalviscosity, and breakdown.
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KEYWORD
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sweet potato starch, digestibility, slowly digestible starch, resistant starch, pasting properties
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