Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

• Main Authors: Suraji Senanayake, Anil Gunaratne, K. K. D. S. Ranaweera, Arthur Bamunuarachchi
• Format: Article
• Language: English
• Published: Hindawi Limited 2014-01-01
• Series: International Journal of Food Science
• Online Access: http://dx.doi.org/10.1155/2014/148982

Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P<0.05) in the crude digestibility level, thermal properties, and the water separation (syneresis) of starch gels (7.0% db) during cold and frozen storage were observed due to the modification. Hydroxypropylation increased the gel stability, water solubility, digestibility, and storage stability of the native starches in the cold storage to a significant level. Lowered gelatinization and retrogradation enthalpies as well as gelatinization temperature were observed for derivatized starches compared to the native starch. Low levels of pasting stability with increased levels of breakdown and reduced cold paste viscosity were observed in the hydroxypropylated starch samples except for the Malaysian cultivar (S5). Chemically modified starch gels stored under cold storage did not show a syneresis for two weeks in the cycle and the frozen storage showed much improved stability in the starch gels within the four-week cycle. Chemical modification of sweet potato starch with hydroxyl propyl substitution can enhance the functional characteristics of the native starch which will improve its potential application in the food industry.