Physicochemical Characteristics of Starch in Sweet Potato Cultivars Grown in Korea

• Published in: Preventive nutrition and food science Vol. 25; no. 2; pp. 212 - 218
• Main Authors: Kim, Hyun-Joo, Woo, Koan Sik, Lee, Hyeong-Un, Nam, Sang Sik, Lee, Byong Won, Kim, Min Young, Lee, Yu-Young, Lee, Jin Young, Kim, Mi Hyang, Lee, Byoungkyu
• Format: Journal Article
• Language: English
• Published: 한국식품영양과학회 30-06-2020; The Korean Society of Food Science and Nutrition
• Subjects: 식품과학; sweet potato; cultivars; characteristics; starch
• ISSN: 2287-1098; 2287-8602
• DOI: 10.3746/pnf.2020.25.2.212

The objective of this study was to investigate the structural and physicochemical properties of starch from seven sweet potato cultivars (Shinyulmi, Sinjami, Hogammi, Jeonmi, Jinyulmi, Juhwangmi, and Pungwonmi). Jeonmi and Jinyulmi had amylose contents of 40.04% and 37.39%, respectively, whereas Juhwangmi and Pungwonmihad amylose contents of 30.95% and 32.37%, respectively. As a result of amylopectin polymerization, the seven cultivars were found to have high (>48%) contents of the degree of polymerization (DP) 13∼24 fraction, whereas the DP≥37 fraction content was <3.45%. The level of resistant starch was highest in Jeonmi (>30%) and lowest in Pungwonmi (<5%). The
in vitro
digestibility of Pungwonmi was greater than that of the other cultivars. Starch X-ray patterns did not differ among the cultivars. The results of this study provide useful information for the food industry regarding the application of sweet potato starches.