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Title: Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars
Keywords: Biopolymer
Ipomoea batatas
New starch quality
Nova qualidade de amido
Issue Date: 2020
Publisher: Universidade Federal do Rio de Janeiro
Citation: SOUZA, A. G. de et al. Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars. Matéria, Rio de Janeiro, v. 25, n. 3, 2020. DOI: 10.1590/S1517-707620200003.1128.
Abstract: Starch is the most natural polymer used in the food and non-food industry. Sweet potato is among the world’s most important, versatile and underexploited food crops; its composition depends on the planting strategy, climatic conditions, cultivar, geographic region, soil quality, and other. The physical-chemical characteristic and functional properties depends also of the amylose, amylopectin ratio and the molecular components of amylose and amylopectin. In this study, the structural and physicochemical properties of starches from four sweet potato genotypes cultivated in Brazil were compared. Starch granules of roots of sweet potato all exhibited oval and irregular shapes with granule sizes ranging from 8 to 30 µm. Amylose contents of roots of sweet potato starches differed from 9.7 to 15.1%. Ratios of 1045/1022 and 1022/995 cm-1 of Fourier transform infrared spectra varied in the range of 0.8114–0.8558 and 0.9046–0.9347, respectively, which means that the genotypes present different structure ordering. Also, the digestibility, swelling power, and solubility showed some differences between the starches, probably due to the differences in amylose and amylopectin contents and granules sizes. The different genotypes showed similar thermal stability. Our study indicated the sweet potato genotypes are greatly influenced the amylose content, structure order, the degree of short-range order, granule size, digestibility, swelling power and solubility of sweet potato genotypes.
Appears in Collections:DAG - Artigos publicados em periódicos

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