Effects of growth temperature on multi-scale structure of root tuber starch in sweet potato

Sweet potato was planted at three soil and air temperatures (21, 25 and 28 degrees C) with the same humidity and light time/intensity. Root tuber starches were isolated, and their multi-scale structures were investigated to reveal the effects of growth temperature on starch properties. Growth temperature did not change the morphology and amylose content of starch, but markedly increased the size of starch from volume-weighted mean diameter 12.2 mu m to 17.0 mu m. Starch grown at high growth temperature exhibited less A branch-chains and lower branching degree of amylopectin and more B2 and B3+ branch-chains of amylopectin than at low growth temperature. With increasing growth temperature, starch changed from CC-type to CA-type, its relative crystallinity and lamellar peak intensity increased, and the thickness of crystalline and amorphous lamellae did not significantly change. Starch grown at high growth temperature exhibited significantly higher gelatinization temperature than at low growth temperature, but had similar gelatinization enthalpy.

Automated summary

The study found that high growth temperature results in larger size and altered branching structure of sweet potato starch, as well as increased crystallinity and gelatinization temperature.