期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2014
卷号：38
期号：1
页码：48-63
出版社：Galati University Press
摘要：Isolation method of starch with different agents influences starch properties, which provide attention for studying the most appro priate 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 prop erties. 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
关键词：solation methods; ; s ; weet potato starch; ; s ; welling power; ; p ; article size ; analysis; ; SEM; c ; rystallinity
