Varietal variations in digestible starch content of sweetpotato raw starch

摘要：

Digestible starch content of raw starch and starch properties were investigated using twenty sweetpotato cultivars and lines to assess varietal variations and to estimate relationships among the digestible starch content and some starch properties.The digestible starch content ranged between 69.3％ and 98.3％.Analysis of variance indicated that the varietal differences were significant at the 0.1％ level for all the characteristics including the digestible starch content.Sweetpotato starches with low pasting temperatures and slow retrogradation demonstrated high digestible starch content.Starch content was not significantly correlated with the digestible starch content.

关键词： Digestible starch Pasting temperature Retrogradation Sweetpotato Varietal variation

作者: K.Katayama T.Sakai Y.Kai M.Yoshinaga

作者单位: National Agricultural Research Center for Kyushu Okinawa Region(KONARC),6651-2 Yokoichi,Miyakonojo,Miyazaki 885-0091,Japan

会议类型: 国际会议

会议名称: 3rd China-Japan-Korea Workshop on Sweetpotato(第三届中日韩甘薯学术研讨会)

会议地点: 北京

会议语种:英文

页码: 383-386

在线出版日期: 2008-10-12（万方平台首次上网日期，不代表论文的发表时间）