Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes.

Chen Zenghong, H.A. Schols, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

107 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)431-437
JournalJournal of Food Science
Volume68
Issue number2
DOIs
Publication statusPublished - 2003

Keywords

  • freeze-thaw stability
  • solubility patterns
  • noodle quality
  • pastes

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