Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical and Gel Properties of Starch Purified from Mealy Sweet Potato, Daeyumi

분질고구마 대유미 전분의 이화학적 및 겔 특성

  • Jeong, Onbit (Department of Food and Nutrition, Chonnam National University) ;
  • Yoon, Huina (Department of Food and Nutrition, Chonnam National University) ;
  • No, Junhee (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Wook (Division of Biotechnology, College of Life Sciences & Biotechnology, Korea University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
  • Received : 2016.05.16
  • Accepted : 2016.07.27
  • Published : 2016.08.31
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Abstract

Purpose: The properties of starch and starch gel prepared from a newly inbred sweet potato, Daeyumi were compared to the properties of starch and starch gel prepared from Sinyulmi which is a well known mealy type sweet potato. Methods: The starch was isolated by using the alkaline steeping method. Physicochemical, pasting, and thermal properties, and crystallinity were measured. The texture properties of starch gel (10%, w/w) were examined. Results: The amylose contents of Daeyumi and Sinyulmi starches were 25.57% and 22.59%, respectively. The initial pasting temperature of Daeyumi starch was significantly higher than that of Sinyulmi starch (p<0.05), but other paste viscosities were not different. The peak and conclusion temperatures of Daeyumi starch were higher than those of Sinyulmi starch by differential scanning calorimetry. The shape of Daeyumi starch gel was more clear and rigid than the shape of Sinyulmi starch gel. The surface and the upper side of Daeyumi starch gel were smoother than the surface and the upper side of Sinyulmi starch gel. Hardness and gumminess were higher in Daeyumi starch gel than in Sinyulmi starch gel. The crystallinity types of Daeyumi and Sinyulmi starches were $C_b$ and A types, respectively, but starch gels showed an amorphous type. Conclusion: Therefore, it is suggested that Daeyumi starch would have better physicochemical properties and higher quality of starch gel than Sinyulmi starch.

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References

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