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Physicochemical Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) Starch Depending on Cultivation Periods

재배기간에 따른 고구마(Ipomoea batatas (L.) Lam) 전분의 이화학적 특성

  • Received : 2014.07.11
  • Accepted : 2014.09.01
  • Published : 2014.12.31

Abstract

This study was performed to understand the effect of cultivation periods on the physicochemical characteristics of the starch of five sweetpotato cultivars, cultivated in Muan, Korea. Starch, protein, and ash contents increased with increased cultivation period, whereas amylose content decreased. Rapid viscosity analysis showed that the pasting temperature, peak viscosity, breakdown, setback and final viscosity increased with increased cultivation period. However, trough and final viscosity decreased. Although the onset temperature and peak temperature values increased, the conclusion temperature did not show any consistent patterns by differential scanning calorimetry. X-ray diffraction showed that the starch samples had C-type crystallinity irrespective of the cultivation period and cultivar. The starch granules were dominantly round and oval, or polygonal irrespective the cultivation period. The bigger the particle size was, the longer the cultivation period was.

Keywords

sweetpotato;cultivation period;starch characteristics;cultivar

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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. 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