Work

Physicochemical and Structural Properties of Starches from Diverse Sweetpotato Genotypes Grown in Louisiana, United States

Year: 2025

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide Starches were extracted from 12 sweetpotato ( Ipomoea batatas ) genotypes, and their physicochemical and functional properties were evaluated. The starches were shown to have moisture contents of 5.4–9.9%, ash contents of 0.1–0.78%, and amylose contents from 11.9% to 26.13%. The water and oil absorption capacities ranged from 0.78 to 1.15 g/g and 0.57 to 0.72 g/g, respectively. The swelling power and solubility index varied from 9.44% to 13.5% and 4.63% to 12.4%, respectively. All samples exhibited A-type crystallinity, with relative crystallinity from 25.2% to 31.0%. Granules were smooth and round to polygonal in shape, with average sizes from 12.1 to 16.3 μm. Gelatinization temperatures ranged from 55.6 to 85.0 °C, and enthalpy varied from 8.33 to 62.7 J/g. Rheological tests of starch-water mixture at a concentration of 0.5% indicated typical non-Newtonian fluid behavior with shear-thinning properties, and dominant elastic moduli. These results highlight the variability and potential of sweetpotato starches for food, pharmaceutical, and industrial applications.

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00611

Authors: Mohamed Abd El-Aal, Ragab Abouzeid, Meen Sung Koo, Mohammad Shayan, David H. Picha, Qinglin Wu

Institutions: Louisiana State University, Louisiana State University Agricultural Center

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,500