Physicochemical Property Changes of Sweet Potato Starch by Ultra Fine Pulverization

Hee-Sun Kim¹, Hye-Young Park², Gwi-Jung Han², Myung-Hwan Kim¹^,^*

¹Department of Food Engineering, Dankook University

²Rural Development Administration

^*Corresponding author: Myung-Hwan Kim, Department of Food Engineering, Dankook University, Cheonan, 330-714, Republic of Korea, Tel: +82-41-550-3563; Fax: +82-41-559-7868, E-mail : kmh1@dankook.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 22, 2010; Revised: May 18, 2011; Accepted: May 20, 2011

Published Online: May 31, 2011

Abatract

This study was performed to analyze the effects of ultra fine pulverization (UFP) on the physicochemical properties of sweet potato starch (SPS). The average diameter and specific surface area of the SPS was decreased from 22.94 to 10.25 μm and from 0.879 to 1.909 m²/g throughout UFP, respectively, and the damaged starch content was increased from 13.7 to 99.2%. The pulverized sweet potato starch (PSPS) had higher swelling power, solubility, and transmittance values than the SPS. X-ray diffractograms revealed that the SPS had a C-type pattern, which disappeared in PSPS. The rapid visco analysis (RVA) characteristics, peak viscosity, break down, and set back of SPS ceased to exist in PSPS. According to differential scanning calorimetry (DSC) curves, the peak temperature (T_p) and gelatinization enthalpy (ΔE) of SPS were 71.95°C and 10.40 J/g, respectively, while these remained undetected in PSPS. The enzymatic digestibilities of SPS and PSPS were 61.7 and 84.7%, respectively.

Keywords: sweet potato starch; ultra fine pulverization; high impact planetary mill; physicochemical property