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KMID : 1011620200360040357
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 4 p.357 ~ p.364
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Comparison of Physicochemical Properties of Starches Prepared from Sweet Pumpkin, Chestnut, and Mealy Sweet Potato
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Kim Jae-Suk
Lee Joo-Ree
Shin Mal-Shick
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Abstract
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Purpose: The physicochemical and pasting properties of sweet pumpkin starch were compared with those of chestnut and mealy sweet potato starches.
Methods: The apparent amylose contents, physical properties, morphology, crystallinity, and gelatinization properties were measured using a rapid visco-analyzer and differential scanning calorimetry.
Results: The apparent amylose contents of the three starches were above 28%, and the swelling power and solubility at 80℃ of sweet pumpkin starch were the lowest. The chestnut starch granules were oval, round, and ellipsoidal, but the sweet pumpkin starch granules were irregular, spherical, polyhedral, and dome-shaped with indentation. The crystallinityof sweet pumpkin, chestnut, and sweet potato starches were B, Cb, and Ca type, respectively. The sweet pumpkin starch pasting behaviors were the highest in the through, final, and setback viscosities, but the lowest in the breakdown viscosity. The onset temperature and gelatinization enthalpy of the sweet pumpkin starch were the highest, but the range of gelatinization temperatures was the lowest.
Conclusions: From these results, the physical and pasting properties of the three starches differed according to the species. The pumpkin starch could be a novel biomaterial because it had the lowest swelling power and solubility, as well as gel-forming power with the highest final and setback viscosities.
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KEYWORD
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sweet pumpkin starch, physicochemical property, granular shape, crystallinity, gelatinization property
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