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http://dx.doi.org/10.9721/KJFST.2014.46.6.750

Physicochemical Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) Starch Depending on Cultivation Periods  

Han, Seon-Kyeong (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration)
Song, Yeon-Sang (International Potato Center)
Ahn, Seung-Hyun (Planning & Coordination Division, National Institute of Crop Science, Rural Development Administration)
Yang, Jung-Wook (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration)
Lee, Hyeong-Un (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration)
Lee, Joon-Seol (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration)
Chung, Mi-Nam (Planning & Coordination Division, National Institute of Crop Science, Rural Development Administration)
Nam, Sang-Sik (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration)
Choi, In-Hoo (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration)
Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.6, 2014 , pp. 750-756 More about this Journal
Abstract
This study was performed to understand the effect of cultivation periods on the physicochemical characteristics of the starch of five sweetpotato cultivars, cultivated in Muan, Korea. Starch, protein, and ash contents increased with increased cultivation period, whereas amylose content decreased. Rapid viscosity analysis showed that the pasting temperature, peak viscosity, breakdown, setback and final viscosity increased with increased cultivation period. However, trough and final viscosity decreased. Although the onset temperature and peak temperature values increased, the conclusion temperature did not show any consistent patterns by differential scanning calorimetry. X-ray diffraction showed that the starch samples had C-type crystallinity irrespective of the cultivation period and cultivar. The starch granules were dominantly round and oval, or polygonal irrespective the cultivation period. The bigger the particle size was, the longer the cultivation period was.
Keywords
sweetpotato; cultivation period; starch characteristics; cultivar;
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Times Cited By KSCI : 4  (Citation Analysis)
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