Altering pasting characteristics of sweet potato starches through amino acid additives

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Lockwood, S ^a   King, J M ^a   Labonte, D R ^b  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Amino acids; Pasting; Sweet potato starch

Indexed keywords

AMINO ACID; ASPARTIC ACID; LEUCINE; LYSINE; METHIONINE; STARCH;

ARTICLE; CHEMISTRY; COOKING; FOOD HANDLING; GEL; METHODOLOGY; PHYSICAL CHEMISTRY; SPECIES DIFFERENCE; SWEET POTATO; VISCOSITY;

AMINO ACIDS; ASPARTIC ACID; CHEMISTRY, PHYSICAL; COOKERY; FOOD HANDLING; GELS; IPOMOEA BATATAS; LEUCINE; LYSINE; METHIONINE; SPECIES SPECIFICITY; STARCH; VISCOSITY;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 44949183640     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00755.x     Document Type: Article

References (18)

1. [AOAC] Assn. of Official Agricultural Chemists. 1995. AOAC official method of analysis. 16th ed. Arlington, Va. : AOAC Intl.
2. Bean MM. 1986. Rice flour - Its functional variations. Cereal Foods World 31 (7 477 81.
3. Collado LS, Mabesa RC, Corke H. 1999. Genetic variation in the physical properties of sweet potato starch. J Agric Food Chem 47 (10 4195 201.
4. Hamaker BR, Griffin VK. 1993. Effect of disulfide bond-containing protein on rice starch gelatinization and pasting. Cereal Chem 70 (4 377 80.
5. Ito A, Hattori M, Yoshida T, Takahashi K. 2004. Reversible regulation of gelatinization of potato starch with poly(lysine) and amino acids. Starch/Starke 56 (12 570 5.
6. Ito A, Hattori M, Yoshida T, Takahashi K. 2006. Contribution of the net charge to the regulatory effects of amino acids and ε-poly(L-lysine) on the gelatinization behavior of potato starch granules. Biosci Biotechnol Biochem 70 (1 76 85.
7. Jangchud K, Phimolsiripol Y, Haruthaithanasan V. 2003. Physicochemical properties of sweet potato flour and starch as affected by blanching and processing. Starch/Starke 55 (6 258 64.
8. Juliano B, Bautista G, Lugay J, Reyes A. 1964. Studies on the physicochemical properties of rice. Rice Qual 12 (2 131 8.
9. Katayama K, Komae K, Kohyama K, Kato T, Seiji T, Komaki K. 2002. New sweet potato line having low gelatinization temperature and altered starch structure. Starch/Starke 54 (2 51 7.
10. Liang X, King JM. 2003. Pasting and crystalline property differences of commercial and isolated rice starch with added amino acids. J Food Sci 68 (3 832 8.
11. Lucier G, Allshouse J, Lin BH. 2002. Sweet potatoes: getting to the root of demand. Agric Outlook November : 13 7.
12. Moorthy SN. 2002. Physicochemical and functional properties of tropical tuber starches: a review. Starch/Starke 54 (12 559 92.
13. Noda T, Tsuda S, Mori M, Takigawa S, Matsuura-Endo C, Saito K, Mangalik WHA, Hanaoka A, Suzuki Y, Yamauchi H. 2004. The effect of harvest dates on the starch properties of various potato cultivars. Food Chem 86 (1 119 25.
14. Qian JY, Kuhn M. 1999. Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry. Eur Food Res Technol 209 (3-4 277 80.
15. Shin S, Byun J, Park KH, Moon TW. 2004. Effect of partial acid hydrolysis and heat-moisture treatment on formation of resistant tuber starch. Cereal Chem 81 (2 194 8.
16. [SAS] Statistical Analysis Software. 2006. SAS 9.1.3. Service Pack 4. Cary, N.C. : SAS Inst. Inc.
17. Tsou SCS, Hong TL. 1992. The nutrition and utilization of sweet potato, section 4. In Hill WA, Bonsi CK, Loretan PA, editors. Sweet potato technology for the twenty-first century. Tuskegee : Tuskeegee Univ. Press.
18. Yun SH, Matheson NK. 1990. Estimation of amylose content of starches after precipitation of amylopectin by concannain A. Starch/Starke 42 (7 302 5.