Sizes, Components, Crystalline Structure, and Thermal Properties of Starches from Sweet Potato Varieties Originating from Different Countries

Abstract

Sweet potato is a root tuber crop and an important starch source. There are hundreds of sweet potato varieties planted widely in the world. Starches from varieties with different genotype types and originating from different countries have not been compared for their physicochemical properties. In the research, starches from 44 sweet potato varieties originating from 15 countries but planted in the same growing conditions were investigated for their physicochemical properties to reveal the similarities and differences in varieties. The results showed that the 44 starches had granule size (D[4,3]) from 8.01 to 15.30 μm. Starches had different iodine absorption properties with OD680 from 0.259 to 0.382 and OD620/550 from 1.142 to 1.237. The 44 starches had apparent amylose content from 19.2% to 29.2% and true amylose content from 14.2% to 20.2%. The starches exhibited A-, CA-, CC-, or CB-type X-ray diffraction patterns. The thermograms of 44 starches exhibited one-, two-, or three-peak curves, leading to a significantly different gelatinization temperature range from 13.1 to 29.2 °C. The significantly different starch properties divide the 44 sweet potato varieties into different groups due to their different genotype backgrounds. The research offers references for the utilization of sweet potato germplasm.

Structural, Thermal, Pasting and Digestion Properties of Starches from Developing Root Tubers of Sweet Potato

“…Similar shapes of starch granules have also been reported in sweet potato root tubers [23]. Starch size is an important physicochemical property, influencing the functional properties and applications of starch [25]. Starches from the developing root tubers of three sweet potato varieties at 100, 120, 140 and 160 DAP had similar granule size distributions, ranging from 8 to 40 µm (Figure 3).…”

“…Sweet potato starch is widely used to produce noodles and vermicelli, and is also a main raw material in both food and non-food industries [14,15]. Therefore, many studies have reported the physicochemical properties of sweet potato starch [13,[16][17][18][19][20][21][22][23][24][25][26][27].…”

Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

“…The 7 sweet potato varieties (SY4, SY6, SY19, SY148, SY175, SY192 and Kokei 14) were selected as plant materials due to the fact that their starches exhibited different C-type XRD patterns according to our previous study [ 37 ]. These germplasm resources are conserved in Xuzhou Sweetpotato Research Center, China.…”

Positive effects of dietary fiber from sweet potato [Ipomoea batatas (L.) Lam.] peels by different extraction methods on human fecal microbiota in vitro fermentation

“…Sweet potato roots have high nutritional value and sensory versatility in terms of taste, texture, and flesh color (white, cream, yellow, orange, purple). At present, sweet potato processing products are mainly focused on sweet potato starch, sweet potato alcohol, sweet potato glucose and so on ( 15 ). There are few studies on the SDF of sweet potato peels.…”

“…Sweet potato contains protein, polysaccharide, fat, amino acids, carotene, vitamin and other nutrients. It plays an important role in promoting the activity of brain cells, enhancing the ability of resisting disease, improving the immune function and delaying the aging of the body (14). Sweet potato roots have high nutritional value and sensory versatility in terms of taste, texture, and flesh color (white, cream, yellow, orange, purple).…”