Sweet potato starch properties

Takeda, Y., Tokunaga, N., Takeda, C., andHizukuri, S. 1986. Physicochemical properties of sweet potato starches. Starch 38 345-350. 

Chemical and physical properties of sweet potato starch." Ind. Eng. Chem., 25 565-568. 

I. Jubril, J. Muazu, G.T. Mohammed. Effects of phosphate modified and pregelatinized sweet potato starches on disintegrant property of paracetamol tablet formulations. J Appl Pharm Sci. 2 (2) 32-36, 2012. 

Collado, L. S., Mabesa, R. C. Corke, H. (1999). Genetic variation in the physical properties of sweet potato starch. Journal of agriculture and food chemistry, 47(10), 4195-4201. 

Huang Huahong. Study on the Physical Properties of sweet potato starch. Zhejiang University Master Dissertation, 2004. 

Gelatinization of sweet potato, tania, and yam tuber starches. Starch/Starke. 47, 298-306. Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., and Naivikul, O. (2003). Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice. Starch/Starke 55,410-415. 

Sorptive capacity is one of the most important properties, and it has been investigated by many authors for several varieties of starch.331-333,335,419 Sair and Fetzer,420 and also Rakowski,331-333 compared the water-retention capacities of wheat, arrowroot, and potato starch, and the results were similar. Among the following starch varieties, the sorptive capacity decreases in the order given potato > arrowroot > wheat. The order potato > corn > wheat was reported by El-Khawas et al.42] Nara el a/.407 reported the order potato > tapioca > waxy rice > sweet potato > rice Smolina422 reported the orders potato > maize > rice > wheat at low humidity and potato > rice > maize > wheat at high humidity. These orders do not agree with the order reported in Table XVII on the effect of desiccation on the water retention of starch. Based on these data, the... 

Studies performed on the etherification of potato amylose and amylopectin with (diethylamino)ethyl chloride showed that amylose in the starch granule was more reactive than amylopectin.2429 However, the relative reactivity of both starch components could be changed by physical pretreatment of the granules, for instance, by milling, heat-moisture treatment, freeze-thawing, and chemisorption. The physicochemical properties of amino starches depend on the starch variety reacted 2430 Among potato, sweet potato, rice, wheat, and tapioca starch studied, the last reacted most readily. 

The sweet potato is also an important starch source in China, Vietnam, Korea and Taiwan, and the Philippines (Collado et al, 1999 Marter and Timmins, 1992). Although sweet potato may contribute essential nutrients, it is usually consumed for its sensory properties, as a substitute or supplement to corn, rice, or wheat or as the main ingredient of traditional, but infrequently consumed dishes in many developing countries (Shewry, 2003 Van Den and del Rosario, 1984). 

Noda, T. K. Suda, L. (2001). Effect of soil temperature on starch properties of sweet potatoes. Carbohydrate Polymers, 44, 239-246. 

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

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