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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,...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225422/ https://www.ncbi.nlm.nih.gov/pubmed/30149569 http://dx.doi.org/10.3390/molecules23092135 |
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author | Xu, Ahui Guo, Ke Liu, Tianxiang Bian, Xiaofeng Zhang, Long Wei, Cunxu |
author_facet | Xu, Ahui Guo, Ke Liu, Tianxiang Bian, Xiaofeng Zhang, Long Wei, Cunxu |
author_sort | Xu, Ahui |
collection | PubMed |
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 H(2)O, 0.5% Na(2)S(2)O(5), 0.2% NaOH, and both 0.5% Na(2)S(2)O(5) 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 Na(2)S(2)O(5) 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 H(2)O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes. |
format | Online Article Text |
id | pubmed-6225422 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62254222018-11-13 Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes Xu, Ahui Guo, Ke Liu, Tianxiang Bian, Xiaofeng Zhang, Long Wei, Cunxu Molecules Article 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 H(2)O, 0.5% Na(2)S(2)O(5), 0.2% NaOH, and both 0.5% Na(2)S(2)O(5) 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 Na(2)S(2)O(5) 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 H(2)O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes. MDPI 2018-08-24 /pmc/articles/PMC6225422/ /pubmed/30149569 http://dx.doi.org/10.3390/molecules23092135 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Xu, Ahui Guo, Ke Liu, Tianxiang Bian, Xiaofeng Zhang, Long Wei, Cunxu Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes |
title | 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_short | 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 |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225422/ https://www.ncbi.nlm.nih.gov/pubmed/30149569 http://dx.doi.org/10.3390/molecules23092135 |
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