DOI QR코드

DOI QR Code

Physicochemical Properties of Sweet Potato Starch Reclaimed from Sweet Potato Processing Sludge

고구마 가공 슬러지로부터 회수된 고구마 전분의 물리화학적 특성

  • Received : 2013.08.16
  • Accepted : 2013.09.11
  • Published : 2013.12.31

Abstract

The physicochemical properties of sweet potato (SP) starches reclaimed from an SP-processing sludge without freezing (RC/NF) and with freezing (RC/FR) were investigated. Lab-isolated (LI) SP starch, as a control, were prepared from raw SP. RC/NF and RC/FR SP starches were recovered from SP-processing sludges by the repeated sieving and washing procedure. The total starch contents and amylopectin branch-chain distributions did not differ for three SP starches. Relative to LI and RC/NF SP starches (possessing similar physicochemical characteristics), the apparent amylose and phosphorus contents, swelling factor, and pasting viscosity were reduced for RC/FR SP starch. However, the freezing treatment altered X-ray diffraction pattern (at $5.5^{\circ}$, $11-12^{\circ}$, and $24^{\circ}$ $2{\theta}$) of RC/FR SP starch, which likely increased its gelatinization peak and completion temperatures. Its amorphous region in total diffractogram was reduced, resulting in the enhanced relative crystallinity. Overall results suggested SP starches recovered from an SP-processing sludge would have the potential to replace commercial SP starch products.

Keywords

sweet potato processing sludge;sweet potato starch;freezing;physicochemical property

References

  1. Abegunde OK, Mu TH, Chen JW, Deng FM. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry. Food Hydrocolloid. 33: 169-177 (2013) https://doi.org/10.1016/j.foodhyd.2013.03.005
  2. International Potato Center. Available from: http://www.cipotato. org/sweetpotato. Accessed May 11, 2013.
  3. Cheon JE, Baik MY, Choi SW, Kim CN, Kim BY. Optimization of Makgeolli manufacture using several sweet potatoes. Korean J. Food Nutr. 26: 29-34 (2013) https://doi.org/10.9799/ksfan.2013.26.1.029
  4. Yang JH, Park HY, Kim YS, Choi IW, Kim SS, Choi HD. Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars. Food Sci. Biotechnol. 21: 525-530 (2012) https://doi.org/10.1007/s10068-012-0067-4
  5. Baek MH, Cha DS, Park HJ, Lim ST. Physicochemical properties of commercial sweet potato starches. Korean J. Food Sci. Technol. 32: 755-762 (2000)
  6. Kim JM, Park SJ, Lee CS, Ren C, Kim SS, Shin M. Functional properties of different Korean sweet potato varieties. Food Sci. Biotechnol. 20: 1501-1507 (2011) https://doi.org/10.1007/s10068-011-0208-1
  7. Monte-Neshich DC, Rocha TL, Guimares RL, Santana EF, Loureiro ME, Valle M, Grossi de SMF. Characterization and spatial localization of the major globulin families of taro (Colocasia esculenta L. Schott) tubers. Plant Sci. 112: 149-159 (1995) https://doi.org/10.1016/0168-9452(95)04257-1
  8. AACC. Approved Method of the AACC. 10th ed. Method 76-13. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  9. Morrison WR, Laignelet B. An improved colorimetric procedure for the determination of amylose in cereal and starches. J. Cereal Sci. 1: 9-20 (1983) https://doi.org/10.1016/S0733-5210(83)80004-6
  10. Kim HS, Higley JS, Huber KC. Alkaline dissolution of starch facilitated by microwave heating for analysis by size-exclusion chromatography. J. Agr. Food Chem. 54: 9664-9669 (2006) https://doi.org/10.1021/jf062003m
  11. Kim HS, Huber KC. Simple purification (desalting) procedure to facilitate structural analysis of an alkali-solubilized/neutralized starch solution by intermediate-pressure size-exclusion chromatography. J. Agr. Food Chem. 55: 4944-4948 (2007) https://doi.org/10.1021/jf063694p
  12. Anderson, KA. Micro-digestion and ICP-AEC analysis for the determination of macro and micro elements in plant tissues. Atom. Spectrosc. 17: 30-33 (1996)
  13. Kim HS, Huber KC. Physicochemical properties and amylopectin fine structures of A- and B-type granules of waxy and normal soft wheat starch. J. Cereal Sci. 51: 256-264 (2010) https://doi.org/10.1016/j.jcs.2009.11.015
  14. Cheetham NWH, Tao L. Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study. Carbohyd. Polym. 36: 277-284 (1998) https://doi.org/10.1016/S0144-8617(98)00007-1
  15. Tester RF, Morrison WR. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem. 67: 551-557 (1990)
  16. Lee HO, Lee YJ, Kim JY, Kwon KH, Cha HS, Kim BS. Choosing quality indicators for quality prediction of frozen green pumpkin in distribution. Korean J. Food Sci. Technol. 45: 325-332 (2013) https://doi.org/10.9721/KJFST.2013.45.3.325
  17. Lee MH, Baek MH, Cha DS, Park HJ, Lim ST. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloid. 16: 345-352.
  18. Szymoska J, Wodnicka K. Effect of multiple freezing and thawing on the surface and functional properties of granular potato starch. Food Hydrocolloid. 19: 753-760 (2005) https://doi.org/10.1016/j.foodhyd.2004.08.004
  19. Lim ST, Kasemsuwan T, Jane JL. Characterization of phosphorus in starch by 31P-nuclear magnetic resonance spectroscopy. Cereal Chem. 71: 488-493 (1994)
  20. Absar N, Zaidul ISM, Takigawa S, Hashimoto N, Matsuura-endo C, Yamauchi H, Noda T. Enzymatic hydrolysis of potato starches containing different amounts of phosphorus. Food Chem. 112: 57- 62 (2009) https://doi.org/10.1016/j.foodchem.2008.05.045
  21. Zobel HF. Starch crystal transformations and their industrial importance. Starch-Starke 40: 1-7 (1988) https://doi.org/10.1002/star.19880400102
  22. Szymoska J, Kork F, Komorowska-Czepirska E, Rbilas K. Modification of granular potato starch by multiple deep-freezing and thawing. Carbohyd. Polym. 52: 1-10 (2003) https://doi.org/10.1016/S0144-8617(02)00263-1
  23. Knorr H, Heinz V, Buckow R. High pressure application for food biopolymers. Biochim. Biophys. Acta 1764: 619-631 (2006) https://doi.org/10.1016/j.bbapap.2006.01.017
  24. Srichuwong S, Orikasa T, Matsuki J, Shiina T, Kobayashi T, Tokuyasu K. Sweet potato having a low temperature-gelatinizing starch as a promising feedstock for bioethanol production. Biomass Bioenerg. 39: 120-127 (2012) https://doi.org/10.1016/j.biombioe.2011.12.023

Cited by

  1. 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
  2. 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

Acknowledgement

Supported by : 농촌진흥청