TY - JOUR
T1 - Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes.
AU - Chen Zenghong, null
AU - Schols, H.A.
AU - Voragen, A.G.J.
PY - 2003
Y1 - 2003
N2 - Starches isolated from 3 typical types of Chinese sweet potato varieties (XuShu18, SuShu2, and SuShu8) were characterized and compared with starches isolated from potato and mung bean. The 3 sweet potato starches differed in granule size; particle size distribution; protein, lipid, and phosphorus contents; pasting behaviors; swelling patterns; and syneresis. The retrogradation tendencies, measured both by setback ratio and by syneresis, differed for the 3 starches, although the amylose contents were quite similar (19.3 to 20.0%). Physicochemical properties of all 3 types of starches are evidently different from each other and from those of potato and mung bean starches.
AB - Starches isolated from 3 typical types of Chinese sweet potato varieties (XuShu18, SuShu2, and SuShu8) were characterized and compared with starches isolated from potato and mung bean. The 3 sweet potato starches differed in granule size; particle size distribution; protein, lipid, and phosphorus contents; pasting behaviors; swelling patterns; and syneresis. The retrogradation tendencies, measured both by setback ratio and by syneresis, differed for the 3 starches, although the amylose contents were quite similar (19.3 to 20.0%). Physicochemical properties of all 3 types of starches are evidently different from each other and from those of potato and mung bean starches.
KW - freeze-thaw stability
KW - solubility patterns
KW - noodle quality
KW - pastes
U2 - 10.1111/j.1365-2621.2003.tb05690.x
DO - 10.1111/j.1365-2621.2003.tb05690.x
M3 - Article
SN - 0022-1147
VL - 68
SP - 431
EP - 437
JO - Journal of Food Science
JF - Journal of Food Science
IS - 2
ER -