Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physiochemical Properties of Purple-Fleshed Sweet Potato Starch

자색고구마 전분의 이화학적 특성

  • 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 최차란 (전남대학교 식품영양학과) ;
  • 임종환 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2000.02.01
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Abstract

Physicochemical properties and gelatinization patterns of purple-fleshed sweet potato starch were studied. Shape of starch granule was round and polygonal, X-ray diffraction pattern was Ca-type. Amylose content was 14.4% which was lower than that of other sweet potato starch. Water binding capacity was 82.54%, swelling power and solubility at 8$0^{\circ}C$ were 27.94% and 15.35%, respectively. Initial temperature of gelatinization was 72$^{\circ}C$ using Brabender/Visco/Amylograph, consistency and setback were lower than those of other sweet potato starch. The peak temperature and enthalpy determined by DSC were 68.1$^{\circ}C$, 1.24cal/g, respectively. The transmittance of starch dispersions in alkaline solutions increased with NaOH concentration up to 0.17N, and then changed slowly at 0.19N or above. The apparent viscosities were similar to the transmittance of starch dispersions in alkaline solutions, but drastically increased above 0.21N.

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