Effect of starch isolation method on properties of sweet potato starch

  • Surendra A. Babu Department of Food Science and Nutrition, Periyar University, Salem
  • R. Parimalavalli Department of Food Science and Nutrition, Periyar University, Salem
Keywords: isolation methods, sweet potato starch, swelling power, particle size analysis,, crystallinity, SEM

Abstract

Isolation method of starch with different agents influences starch properties, which provide attention for studying the most appropriate method for isolation of starch. In the present study sweet potato starch was isolated by Sodium metabisulphate (M1), Sodium chloride (M2), and Distilled water (M3) methods and these were assessed for functional, chemical, pasting and structural properties. M3 yielded the greatest recovery of starch (10.20%). Isolation methods significantly changed swelling power and pasting properties but starches exhibited similar chemical properties. Sweet potato starches possessed C-type diffraction pattern. Small size granules of 2.90 μm were noticed in SEM of M3 starch. A high degree positive correlation was found between ash, amylose, and total starch content. The study concluded that isolation methods brought changes in yield, pasting and structural properties of sweet potato starch.

Published
2014-06-16
How to Cite
Babu, Surendra, and R. Parimalavalli. 2014. “Effect of Starch Isolation Method on Properties of Sweet Potato Starch”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 38 (1), 48-63. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1733.
Issue
Vol 38 No 1 (2014)
Section
ORIGINAL ARTICLES

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