Relationship between α-amylase degradation and physico-chemical properties of sweet potato starches

• Published in: Food chemistry 1999-05, Vol.65 (2), p.157-163
• Main Authors: Zhang, T., Oates, C.G.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(98)00024-7

Six varieties of sweet potatoes, grown under identical conditions, produced starches that displayed different characteristics. Susceptibility to pancreatic α-amylase varied between starches produced by the different clones. Structural characteristics at various levels, such as ratio of major fractions, size of amylose, gelatinization temperature and granule morphology, were also different between clones. Correlating structural attributes with susceptibility led to the suggestion that granule structure, including amylopectin: amylose ratio and molecular associations, were important critical factors in the hydrolysis of sweet potato starch granules. High amylopectin content of sweet potato starch was associated with a high gelatinization temperature and correspondingly less susceptibility to α-amylase attack. The hydrolysis pattern was correlated with degree of hydrolysis. Extensive surface erosion was shown to indicate a high degree of hydrolysis, whereas less surface erosion indicated less degradation.