Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch

In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet potato starch modified by pre-gelatinization. The results showed that all three treatments modified starches largely alter the functional and amylographic properties of native sweet potato starch. Heat moisture treated and annealed sweet potato had starches with decreased swelling volume, solubility, peak viscosity, and breakdown viscosity, increased pasting temperature and setback viscosity than its native starch. Pre-gelatinized sweet potato starch has lower bulk density, peak viscosity, breakdown viscosity, setback viscosity and increased swelling volume, solubility and water absorption capacity than its native starch. Key word: functional properties; amylographic properties; sweet potato starch; physically modified

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Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch

Food Science and Technology International ◽

10.1177/1082013219883054 ◽

2019 ◽

Vol 26 (3) ◽

pp. 254-264

Author(s):

Yujie Zhang ◽

Lulu Chen ◽

Kexue Yu ◽

Yangyong Dai ◽

Lei Wang ◽

...

Keyword(s):

Sweet Potato ◽

Succinic Anhydride ◽

Potato Starch ◽

Modified Starch ◽

High Quality ◽

Mechanochemical Effect ◽

Influence Mechanism ◽

Octenyl Succinic Anhydride ◽

Sweet Potato Starch

The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.

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Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

International Journal of Food Science ◽

10.1155/2014/148982 ◽

2014 ◽

Vol 2014 ◽

pp. 1-8 ◽

Cited By ~ 9

Author(s):

Suraji Senanayake ◽

Anil Gunaratne ◽

K. K. D. S. Ranaweera ◽

Arthur Bamunuarachchi

Keyword(s):

Sri Lanka ◽

Sweet Potato ◽

Cold Storage ◽

Potato Starch ◽

Frozen Storage ◽

Water Separation ◽

Native Starch ◽

Chemically Modified ◽

Sweet Potato Starch ◽

Starch Gels

Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P<0.05) in the crude digestibility level, thermal properties, and the water separation (syneresis) of starch gels (7.0% db) during cold and frozen storage were observed due to the modification. Hydroxypropylation increased the gel stability, water solubility, digestibility, and storage stability of the native starches in the cold storage to a significant level. Lowered gelatinization and retrogradation enthalpies as well as gelatinization temperature were observed for derivatized starches compared to the native starch. Low levels of pasting stability with increased levels of breakdown and reduced cold paste viscosity were observed in the hydroxypropylated starch samples except for the Malaysian cultivar (S5). Chemically modified starch gels stored under cold storage did not show a syneresis for two weeks in the cycle and the frozen storage showed much improved stability in the starch gels within the four-week cycle. Chemical modification of sweet potato starch with hydroxyl propyl substitution can enhance the functional characteristics of the native starch which will improve its potential application in the food industry.

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Development of sweet potato (Ipomoea batatas Lamk.) as excipient in tablet formulation

Journal of Public Health Research ◽

10.4081/jphr.2020.1831 ◽

2020 ◽

Author(s):

Lamia Diang Mahalia ◽

Stefanus Supriyanto ◽

Yandi Syukri

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Potato Starch ◽

Control Sample ◽

Extraction Process ◽

Raw Material ◽

Chemical Process Design ◽

Native Starch ◽

Sweet Potato Starch ◽

Pharmaceutical Properties

Background: Sweet potato has a potential to be used as a raw material for tablets. However, it needs chemical modifications to produce derivatives with excellent pharmaceutical characteristics. The primary purpose of this research was to use sweet potato starch (Ipomoea batatas Lamk.) as a tablet excipient modified through a chemical process. Design and Methods: This study is experimental and is divided into three stages. The first stage is the extraction process to obtain sweet potato starch. The second stage is the chemical modification of sweet potato starch using pentanol-1 and glacial acetic acid. The third step is the analysis of the pharmaceutical properties of the mutated lab model compared to the control sample and Amprotab. Results: The descriptive-comparative analysis showed sweet potato starch modified with panthenol-1 had a higher hardness value (=2.55±0.34) compared to native starch (1.00±0.08). The particle size distribution of the modified sample with acetate acid (=15.20±1.79) was higher than the others. Conclusions: In conclusion, modified sweet potato starch has better pharmaceutical properties than native starch. Further research needs to be conducted on the magnitude of the potential of sweet potato starch as an excipient, both as filler, a binder, and a crushing agent on tablet preparations.

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Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2415 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Musdar Musdar ◽

Lukmanul Hakim ◽

Juliani Juliani ◽

Jailani Jailani

Keyword(s):

Sweet Potato ◽

Potato Starch ◽

Persea Americana ◽

Edible Film ◽

Glycerol Concentration ◽

White Potato ◽

Ipomea Batatas ◽

Sweet Potato Starch ◽

Local Plants ◽

Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

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