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KMID : 1024420110150020169
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Food Engineering Progress
2011 Volume.15 No. 2 p.169 ~ p.174
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Physicochemical Property Changes of Sweet Potato Starch by Ultra Fine Pulverization
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Kim Hee-Sun
Park Hye-Young
Han Gwi-Jung
Kim Myung-Hwan
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Abstract
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This study was performed to analyze the effects of ultra fine pulverization (UFP) on the physicochemical properties of sweet potato starch (SPS). The average diameter and specific surface area of the SPS was decreased from 22.94 to 10.25 μm and from 0.879 to 1.909 m2/g throughout UFP, respectively, and the damaged starch content was increased from 13.7 to 99.2%. The pulverized sweet potato starch (PSPS) had higher swelling power, solubility, and transmittance values than the SPS. X-ray diffractograms revealed that the SPS had a C-type pattern, which disappeared in PSPS. The rapid visco analysis (RVA) characteristics, peak viscosity, break down, and set back of SPS ceased to exist in PSPS. According to differential scanning calorimetry (DSC) curves, the peak temperature (Tp) and gelatinization enthalpy (ΔE) of SPS were 71.95oC and 10.40 J/g, respectively, while these remained undetected in PSPS. The enzymatic digestibilities of SPS and PSPS were 61.7 and 84.7%, respectively.
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KEYWORD
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sweet potato starch, ultra fine pulverization, high impact planetary mill, physicochemical property
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