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- Title
New Sweetpotato Lines have High Amylose and Resistant Starch Contents.
- Authors
Katayama, Kenji; Nishinaka, Mio; Nakamura, Yoshiyuki; Kuranouchi, Toshikazu; Ohara‐Takada, Akiko; Fujita, Kiyotaka; Kitahara, Kanefumi
- Abstract
The sweetpotato is an important starch crop and a health‐promoting food, owing to its richness in functional components. New sweetpotato lines (HA lines) with high amylose and high resistant starch (RS) contents are developed by cross‐breeding, and the authors evaluate the root and starch properties and the influence of heat‐treatment on the RS contents of these HA lines. The HA lines are found to have comparable root weights; much lower starch contents; more than 28% higher (45–59%) amylose contents; much lower viscosities, gelatinization temperatures, and gelatinization enthalpy changes; a higher proportion of both amylose and short chains (DP 6–11) fractions in the unit chain distribution of the debranched starches; and higher RS contents in gelatinized starches, raw, and heat‐treated roots than those of the ordinary varieties. These results present useful information for food industries and breeders of sweetpotato. New sweetpotato lines with high amylose and high RS contents are developed by cross‐breeding. These High Amylose (HA) lines have low starch content; low gelatinization temperatures; low paste viscosities; a high proportion of both amylose and short chains (DP 6-11) fractions in unit chain distribution of debranched starches; and high RS contents in gelatinized starches and heat‐treated roots.
- Subjects
AMYLOSE; GELATION; SWEET potatoes; STARCH; FOOD industry
- Publication
Starch / Staerke, 2019, Vol 71, Issue 3/4, pN.PAG
- ISSN
0038-9056
- Publication type
Article
- DOI
10.1002/star.201800180