Amino acid additives effects on sweet potato starch thermal properties

Document Type

Article

Publication Date

12-1-2008

Abstract

This study assessed the effects of amino acid additives, aspartic acid, leucine, lysine, and methionine, on the thermal characteristics of white-fleshed and orange-fleshed Beauregard sweet potato starches. The orange-fleshed sweet potato (OFSPS) starch began to gelatinize at a lower temperature (56.8°C) than the whlte-fleshed sweet potato starch (WFSPS) (70.1°C), but the two starches needed the same amount of energy to gelatinize. Lysine increased the gelatinization temperature of the OFSPS. The addition of leucine, aspartic acid, and methionine had no apparent impact on the OFSPS. The addition of lysine or aspartic acid increased the gelatinization temperatures of the WFSPS. Overall, the two starches used were more affected by charged amino acids than by the neutral ones. © 2008 WILEY-VCH Verlag GmbH & Co. KGaA.

Publication Source (Journal or Book title)

Starch/Staerke

First Page

690

Last Page

695

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