Fine structure and relationships with functional properties of pigmented sweet potato starches

Chuan Tong; Weidong Ru; Liehong Wu; Weicheng Wu; Jinsong Bao

doi:10.1016/j.foodchem.2019.126011

Fine structure and relationships with functional properties of pigmented sweet potato starches

Food Chem. 2020 May 1:311:126011. doi: 10.1016/j.foodchem.2019.126011. Epub 2019 Dec 10.

Authors

Chuan Tong¹, Weidong Ru², Liehong Wu³, Weicheng Wu⁴, Jinsong Bao²

Affiliations

¹ Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: chuantong@hotmail.com.
² Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China.
³ Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
⁴ Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: wuwc@zaas.ac.cn.

PMID: 31862571
DOI: 10.1016/j.foodchem.2019.126011

Abstract

Variations in fine structure of pigmented sweet potato starches and their relationships with starch functional properties were explored in this study. The amylose content (18.63-20.45%), X_AM1 (308-387) and h_AP2 (0.723-0.810) and h_AM2 (0.134-0.167) significantly differed (P < 0.05), while other structural parameters had small variations. The average chain length of amylopectin ranged in degree of polymerization (DP) from 23.3 to 24.7. The proportions of fa, fb₁, fb₂ and fb₃ were 21.88-27.18%, 45.45-50.81%, 11.87-13.29% and 14.02-16.96%, respectively, with significant (P < 0.05) differences among these samples. Pearson correlation analysis indicated that fine structures of both amylose and amylopectin had significant impacts on pasting, gelatinization, and textural properties. X_AM2, fa, fb₁, X_AM2 and fa/fb₁ were significantly correlated with pasting parameters, while fa and fa/fb₁ were negatively correlated with thermal parameters. X_AM1 and h_AP2 were negatively correlated with texture. These results may provide an overview of structure-function correlations for sweet potato starches.

Keywords: Chain length distribution; Functional property; Starch structure; Sweet potato.

MeSH terms

Amylopectin / chemistry
Amylose / chemistry
Chromatography, Gel
Ipomoea batatas / metabolism*
Starch / chemistry*
Temperature

Substances

Starch
Amylose
Amylopectin