Characteristics of Dry and Moist Type Sweet Potato Starches

분질 및 점질 고구마 전분의 특성

  • Published : 1988.06.01

Abstract

Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly $11{\mu}m$ and those of Chunmi starch were $12{\mu}m\;and\;17{\mu}m$. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.

Keywords

dry type sweet potato starch;moist type sweet potato starch;amylose content;crystallinity