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Digestibility and physicochemical properties of granular sweet potato starch as affected by annealing

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Abstract

The effects of annealing on the digestibility, morphology, and physicochemical characteristics of four types of granular sweet potato starches [Yulmi (YM), Yeonwhangmi (YHM), sweet potato starch from Samyang Genex (SSPS), and commercial sweet potato starch (CSPS)] were investigated. Annealing was performed at 55°C and 90% moisture content for 72 h. Morphology, the branched chain distribution of amylopectin, and the X-ray diffraction pattern remained unchanged during the annealing process. The slowly digestible starch content in annealed YM, YHM, and SSPS starches increased, but did not change in annealed CSPS. The gelatinization temperatures increased, but the gelatinization temperature range decreased with annealing. The swelling factor and amylose leaching decreased, while the close packing concentration increased. Rapid Visco Analyser analysis revealed that annealed starches possessed thermal stability and higher pasting temperatures. It is suggested that the enhanced packing arrangement formed during annealing impacts the digestibility and physicochemical properties of sweet potato starches.

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Authors and Affiliations

  1. Department of Agricultural Biotechnology, Seoul National University, Seoul, 151-921, Korea

    Ha Youn Song, Suk Young Lee & Tae Wha Moon

  2. Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 139-743, Korea

    Seung Jun Choi

  3. National Academy of Agricultural Science, Rural Development Administration, Suwon, 441-707, Korea

    Kyung Mi Kim, Jin Sook Kim & Gui Jung Han

  4. Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, 151-921, Korea

    Tae Wha Moon

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  1. Ha Youn Song
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  4. Kyung Mi Kim
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  5. Jin Sook Kim
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Correspondence to Tae Wha Moon.

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Song, H.Y., Lee, S.Y., Choi, S.J. et al. Digestibility and physicochemical properties of granular sweet potato starch as affected by annealing. Food Sci Biotechnol 23, 23–31 (2014). https://doi.org/10.1007/s10068-014-0004-9

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  • DOI: https://doi.org/10.1007/s10068-014-0004-9

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