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http://dx.doi.org/10.9724/kfcs.2016.32.4.524

Physicochemical and Gel Properties of Starch Purified from Mealy Sweet Potato, Daeyumi  

Jeong, Onbit (Department of Food and Nutrition, Chonnam National University)
Yoon, Huina (Department of Food and Nutrition, Chonnam National University)
No, Junhee (Department of Food and Nutrition, Chonnam National University)
Kim, Wook (Division of Biotechnology, College of Life Sciences & Biotechnology, Korea University)
Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
Publication Information
Korean journal of food and cookery science / v.32, no.4, 2016 , pp. 524-530 More about this Journal
Abstract
Purpose: The properties of starch and starch gel prepared from a newly inbred sweet potato, Daeyumi were compared to the properties of starch and starch gel prepared from Sinyulmi which is a well known mealy type sweet potato. Methods: The starch was isolated by using the alkaline steeping method. Physicochemical, pasting, and thermal properties, and crystallinity were measured. The texture properties of starch gel (10%, w/w) were examined. Results: The amylose contents of Daeyumi and Sinyulmi starches were 25.57% and 22.59%, respectively. The initial pasting temperature of Daeyumi starch was significantly higher than that of Sinyulmi starch (p<0.05), but other paste viscosities were not different. The peak and conclusion temperatures of Daeyumi starch were higher than those of Sinyulmi starch by differential scanning calorimetry. The shape of Daeyumi starch gel was more clear and rigid than the shape of Sinyulmi starch gel. The surface and the upper side of Daeyumi starch gel were smoother than the surface and the upper side of Sinyulmi starch gel. Hardness and gumminess were higher in Daeyumi starch gel than in Sinyulmi starch gel. The crystallinity types of Daeyumi and Sinyulmi starches were $C_b$ and A types, respectively, but starch gels showed an amorphous type. Conclusion: Therefore, it is suggested that Daeyumi starch would have better physicochemical properties and higher quality of starch gel than Sinyulmi starch.
Keywords
Daeyumi; mealy sweet potato starch; physicochemical property; starch gel;
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