DOI QR코드

DOI QR Code

Difference of Starch Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) by Cultivated Regions

재배지역에 따른 고구마(Ipomoea batatas (L.) Lam) 품종의 전분 특성 차이

  • Han, Seon-Kyeong (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Yeon-Sang (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Hyeong-Un (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Ahn, Seung-Hyun (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Yang, Jung-Wook (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Joon-Seol (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Chung, Mi-Nam (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Suh, Sae-Jung (International Technical Cooperation Center, Technology Cooperation Bureau, Rural Development Administration) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 한선경 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 송연상 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 이형운 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 안승현 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 양정욱 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 이준설 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 정미남 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 서세정 (농촌진흥청 기술협력국 국제기술협력과) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품연구센터)
  • Received : 2013.05.24
  • Accepted : 2013.09.25
  • Published : 2013.12.31

Abstract

We investigated out the effect of cultivation region on the physicochemical characteristics of starch in six sweetpotato cultivars. The following sweetpotato cultivars were analyzed: Daeyumi, Shingeonmi, Jinhongmi, Shinyulmi, Yulmi, and Yeonhwangmi. Samples were cultivated in Muan, Iksan, Nonsan, Boryeong and Hamyang. The soil texture was found to be sandy loam in Muan, Iksan, and Boryeong, sandy clay loam in Nonsan, and loam in Hamyang. The starch content of the sweetpotato was higher in Muan than in Hamyang. The amylose content was 22.3-30.9%, and the highest amylose content was found in samples from Iksan. Rapid viscosity analysis showed that the samples from Hamyang had the lowest values of pasting temperature, while samples of the Daeyumi cultivar had the highest values. Thermal analysis with a differential scanning calorimeter showed that the Muan samples had the highest values of onset temperature, maximum peak temperature, and completion temperature, and the samples from Hamyang had the lowest values. There was no difference between the cultivation regions or the cultivar in the X-ray pattern of the starch or its appearance in scanning electron micrographs. Therefore, the results of this study confirm that cultivation region and cultivar play an important role in determining the quality of sweetpotato and the physicochemical characteristics of sweetpotato starch.

Keywords

sweetpotato;cultivation region;starch characteristics;cultivar

References

  1. Woolfe JA. Sweet Potato: An Untapped Food Resource. Cambridge University Press, Cambridge, UK. pp. 1-13 (1992)
  2. Collins WW, Walter WM. Fresh roots for human consumption. pp. 154-173. In: Sweet Potato Products: A Natural Resources for the Tropics. Bouwkamp JC (ed). CRC Press, Boca Ration, FL, USA (1986)
  3. Bradbury JH, Holloway WD. Chemistry of tropical root crops significance for nutrition and agriculture in the Pacific. ACIAR. Monograph Ser. No.6. Canberra, Canada. p. 201 (1988)
  4. Seog HM, Park YK, Nam YJ, Shin DH, Kim JP. Physicochemical properties of several sweet potato starches. J. Korean Agric. Chem. Soc. 30: 179-185 (1987)
  5. Shin MS, Ahn SY. Characteristics of dry and moist type sweet potato starches. Korean J. Food Sci. Technol. 20: 412-418 (1998)
  6. Park JY, Ahn YS, Shin DH, Lim ST. Physicochemical properties of Korean sweet potato starches. J. Korean Soc. Food Sci. Nutr. 28: 1-8 (1999)
  7. Park SJ, Kim JM, Kim JE, Jeong SH, Park KH, Shin MS. Characteristics of sweet potato powders from eight Korean varieties. Korean J. Food Cookery Sci. 27: 19-29 (2011) https://doi.org/10.9724/kfcs.2011.27.2.019
  8. Kim SR, An SY. Characterization of amylopectins isolated from dry and moist type sweetpotato starch. J. Korean Agric. Chem. Soc. 34: 26-31 (1991)
  9. Baek MH, Cha DS, Park HJ, Lim ST. Physicochemical properties of commercial sweet potato starches. Korean J. Food Sci. Technol. 32: 755-762 (2000)
  10. Jung SH, Shin GJ, Choi CU. Comparison of physicochemical properties of corn, sweet potato, potato, wheat and mungbean starches. Korean J. Food Sci. Technol. 23: 272-275 (1991)
  11. Takeda C, Hizukuri S. Characterization of the heat dependent pasting behavior of starches. Nippon Nogei Kagaku Kaishi 48: 663-669 (1974) https://doi.org/10.1271/nogeikagaku1924.48.663
  12. Madamba LSP, Bustrillos AR, Sanpedro EL. Sweetpotato starch, physicochemical properties of the whole starch. Philipp. Agric. Sci. 58: 338-350 (1975)
  13. Kanefumi K, Yoshihiro O, Shin-ichi M, Toshihiko S, Tomonori N. Physico-chemical properties of starches from sweet potatoes varieties. J. Appl. Glycosci. 43: 59-66 (1996)
  14. Hur BK, Lee KS, Choi KS. The soil improvement and plant growth on the newly-reclaimed sloped land VIII. Annual changes of soil physico-chemical properties and sweet potato yield. J. Korean Soc. Soil Sci. Fert. 27: 189-194 (1994)
  15. Takahiro N, Yasuhiro T, Tetsuo S, Hiroki I, Hideyuki M. Physicochemical properties of starches from purple and orange fleshed sweet potato roots at two levels of fertilizer. Starch-Strke 48: 395-399 (1996) https://doi.org/10.1002/star.19960481103
  16. Takahiro N, Yasuhiro T, Nagata T. Properties of sweet potato starches from different tissue zones. Starch-Strke 44: 365-368 (1992) https://doi.org/10.1002/star.19920441002
  17. Takahiro N, Yasuhiro T, Tetsuo S, Makoto H, Tetsuya Y. Physicochemical properties of starches extracted from sweet potato roots differing in physiological age. J. Agr. Food Chem. 43: 3016-3020 (1995) https://doi.org/10.1021/jf00060a005
  18. Noda T, Takahata Y, Nagata T. Developmental changes in properties of sweet potato starches. Starch-Strke 44: 405-409 (1992) https://doi.org/10.1002/star.19920441102
  19. Noda T, Takahata Y, Sato T, Ikoma H, Mochida H. Combined effects of planting and harvesting date on starch properties of sweet potato roots. Carbohyd. Polym. 33: 169-176 (1997) https://doi.org/10.1016/S0144-8617(97)00047-7
  20. Matsuura E, Katsuichi S, Wickramasinghe H, Arachichige M, Akihiro H, Yasuyuki S, Hiroaki Y. The effect of harvest dates on the starch properties of various potato cultivars. Food Chem. 86: 119125 (2004)
  21. Noda T, Kobayashi T, Suda I. Effect of soil temperature on starch properties of sweet potatoes. Carbohyd. Polym. 44: 239-246 (2001) https://doi.org/10.1016/S0144-8617(00)00227-7
  22. Katayama K, Komaki K, Tamiya S, Takayanagi K. Varietal and geographical differences in amylose content in sweet potato, Ipomoea batatas (L.) Lam. Jpn. J. Trop. Agr. 42: 288-295 (1998)
  23. Baba T, Nakama H, Tamaru Y, Kono T. Changes in sugar and starch contents during storage of new type sweet potato (Low ${\beta}$- amylase activity in roots). Nippon Shokuhin Kogyo Gakkaishi 34: 249-253 (1987) https://doi.org/10.3136/nskkk1962.34.4_249
  24. Song E, Shin MS. Physicochemical properties of naked barley starches. J. Korean Agric. Chem. Soc. 34: 94-101 (1991)
  25. Yank YK, Lee SY, Choi KC. Physicochemical properties of germinated corn starch. J. Korean Agric. Chem. Soc. 29: 333-338 (1986)
  26. Rhee JY, Ahn SY, Rhee HS. A study on the gelation of starch. Korean J. Sod. Food Sci. 3: 47-53 (1987)
  27. Shin MJ, Ahn MS. A study on food scientific characteristics of the Job's tears flour. Korean J. Soc. Food Sci. 3: 59-67 (1987)
  28. Kim HS. Molecular properties of cowpea starch (I). Korean J. Human Ecology 1: 79-83 (1992)
  29. Shin MS, Anh SY. Degree of gelatinization of cooked sweet potatoes by different cooking methods. J. Korean Agric. Chem. Soc. 29: 372-374 (1986)
  30. Kweon MR, Kim SR, Lim KS, Ahn SY. Characterization of mook (starch-gel food) forming starches. J. Korean Agric. Chem. Soc. 35: 92-98 (1992)
  31. Rural Development Administration. Sweetpotato Cultivation. 1st ed. Hansung print, Suwon, Korea. pp. 106-159 (2009)
  32. National Institute of Agricultural Science & Technology. Analysis of soil and plant. Rural Development Administration, Suwon, Korea. pp. 29-130 (2000)
  33. Shin MS, Ahn SY. Studies on physicochemical properties of starches from sweet potato of Korea cultivars. J. Korean Agric. Chem. Soc. 26: 137-142 (1983)
  34. Williams PC, Kuzina FD, Hynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 58: 411-420 (1970)
  35. Jeong BC. Development of early spring production system in sweetpotato by using polyethylene film mulching. PhD thesis, Mokpo National University, Mokpo, Korea (2003)
  36. Imabuku T. The formation study of sweetpotatoes root. Hort. Res. (Japan). 13: 954-964 (1938)
  37. Kim YC. Effect of thermopeiod in the tuber formation in Ipomoea batatbas under controlled condition. Plant Physiol. 36: 680-684 (1961) https://doi.org/10.1104/pp.36.5.680
  38. Matsuki J, Yasui T, Kohyama K, Sasaki T. Effects of environmental temperature on structure and galatinization properties of wheat starch. Cereal Chem. 80: 476-480 (2003) https://doi.org/10.1094/CCHEM.2003.80.4.476
  39. Biermann CJ, Marlett JA. Simple sugar, oligosacharides and starch determination in raw and cooked sweet potato. J. Agr. Food Chem. 34: 421-425 (1986) https://doi.org/10.1021/jf00069a010
  40. Lineback DR. Current concepts of starch structure and its impact on properties. J. Jpn. Soc. Starch Sci. 33: 80-88 (1986) https://doi.org/10.5458/jag1972.33.80
  41. Lee KY, Lee SR. A Study on the systematic analysis of lipids from sweet potatoes. Korean J. Food Sci. Technol. 4: 309-316 (1972)
  42. Hamaker BR, Griffin VK. Changing the viscoelastic properties of cooked rice through protein disruption. Cereal Chem. 67: 261-264 (1990)
  43. Oh HE, Hong JS. Quality characteristics of sulgidduk added with fresh sweet potato. Korean J. Food Cookery Sci. 24: 501-510 (2008)
  44. Song J. Starch structure, gelatinization and retrogradation properties of different rice cultivars. PhD thesis, Chungnam National University, Daejeon, Korea (2008)
  45. Shin MS, Ahn SY. Action of crude amylolytic enzymes extracted from sweet potatoes and amylolytic enzymes on the sweet potato starches. Korean J. Food Sci. Technol. 18: 431-436 (1986)
  46. Kanefumi K. Study on organ-specific starch properties of sweetpotato. J. Appl. Glycosci. 52: 45-50 (2005) https://doi.org/10.5458/jag.52.45
  47. Kim WS, Rhee HS, Kim SK. Characterization of mungbean (Phaseolus aureus L.) starch. J. Korean Agric. Chem. Soc. 23: 166-172 (1980)
  48. AOAC. Official Methods of Analysis. 17th ed. Method 777.780.788. Association of Official Analytical Chemists, Washington, DC, USA (2000)

Cited by

  1. Physicochemical and Gel Properties of Starch Purified from Mealy Sweet Potato, Daeyumi vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.524
  2. Comparison of extraction methods for the determination of phylloquinone content in legumes and nuts vol.24, pp.5, 2015, https://doi.org/10.1007/s10068-015-0207-8
  3. Quality Characteristics of Sponge Cake Added with Purple Sweet Potato Depending on Various Shelf-Life vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.558
  4. Effect of Virus Free Stocks of Sweetpotato Cultivated at Different Regions vol.60, pp.1, 2015, https://doi.org/10.7740/kjcs.2014.60.1.054
  5. Comparison of Extraction Methods for Determination of Vitamin K1 in Vegetables vol.43, pp.11, 2014, https://doi.org/10.3746/jkfn.2014.43.11.1791
  6. Development of Sweet Potato Shaped Rice Madeira Cakes using Sweet Potato Paste with Different Cultivars vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.78
  7. Physicochemical Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) Starch Depending on Cultivation Periods vol.46, pp.6, 2014, https://doi.org/10.9721/KJFST.2014.46.6.750
  8. Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions vol.22, pp.6, 2015, https://doi.org/10.11002/kjfp.2015.22.6.779
  9. Physicochemical Characteristics of Starches Purified fromNewly Developed Colored Sweet Potatoes, Danjami and Hogammi vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.256