Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes
Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study,...
Main Authors: | , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2018-08-01
|
Series: | Molecules |
Subjects: | |
Online Access: | http://www.mdpi.com/1420-3049/23/9/2135 |
id |
doaj-bcdbccb0c3f348678de388f77f7a0241 |
---|---|
record_format |
Article |
spelling |
doaj-bcdbccb0c3f348678de388f77f7a02412020-11-24T21:12:36ZengMDPI AGMolecules1420-30492018-08-01239213510.3390/molecules23092135molecules23092135Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet PotatoesAhui Xu0Ke Guo1Tianxiang Liu2Xiaofeng Bian3Long Zhang4Cunxu Wei5Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, ChinaInstitute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaKey Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, ChinaDifferent-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.http://www.mdpi.com/1420-3049/23/9/2135sweet potatostarchisolation mediumstructural propertiesfunctional properties |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ahui Xu Ke Guo Tianxiang Liu Xiaofeng Bian Long Zhang Cunxu Wei |
spellingShingle |
Ahui Xu Ke Guo Tianxiang Liu Xiaofeng Bian Long Zhang Cunxu Wei Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes Molecules sweet potato starch isolation medium structural properties functional properties |
author_facet |
Ahui Xu Ke Guo Tianxiang Liu Xiaofeng Bian Long Zhang Cunxu Wei |
author_sort |
Ahui Xu |
title |
Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes |
title_short |
Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes |
title_full |
Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes |
title_fullStr |
Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes |
title_full_unstemmed |
Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes |
title_sort |
effects of different isolation media on structural and functional properties of starches from root tubers of purple, yellow and white sweet potatoes |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2018-08-01 |
description |
Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes. |
topic |
sweet potato starch isolation medium structural properties functional properties |
url |
http://www.mdpi.com/1420-3049/23/9/2135 |
work_keys_str_mv |
AT ahuixu effectsofdifferentisolationmediaonstructuralandfunctionalpropertiesofstarchesfromroottubersofpurpleyellowandwhitesweetpotatoes AT keguo effectsofdifferentisolationmediaonstructuralandfunctionalpropertiesofstarchesfromroottubersofpurpleyellowandwhitesweetpotatoes AT tianxiangliu effectsofdifferentisolationmediaonstructuralandfunctionalpropertiesofstarchesfromroottubersofpurpleyellowandwhitesweetpotatoes AT xiaofengbian effectsofdifferentisolationmediaonstructuralandfunctionalpropertiesofstarchesfromroottubersofpurpleyellowandwhitesweetpotatoes AT longzhang effectsofdifferentisolationmediaonstructuralandfunctionalpropertiesofstarchesfromroottubersofpurpleyellowandwhitesweetpotatoes AT cunxuwei effectsofdifferentisolationmediaonstructuralandfunctionalpropertiesofstarchesfromroottubersofpurpleyellowandwhitesweetpotatoes |
_version_ |
1716750449856479232 |