期刊
JOURNAL OF FOOD SCIENCE
卷 68, 期 2, 页码 431-437出版社
WILEY
DOI: 10.1111/j.1365-2621.2003.tb05690.x
关键词
sweet potato; starch; gelatinization; retrogradation; swelling; syneresis
Starches isolated from 3 typical types of Chinese sweet potato varieties (XuShu18, SuShu2, and SuShu8) were characterized and compared with starches isolated from potato and mung bean. The 3 sweet potato starches differed in granule size; particle size distribution; protein, lipid, and phosphorus contents; pasting behaviors; swelling patterns; and syneresis. The retrogradation tendencies, measured both by setback ratio and by syneresis, differed for the 3 starches, although the amylose contents were quite similar (19.3 to 20.0%). Physicochemical properties of all 3 types of starches are evidently different from each other and from those of potato and mung bean starches.
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