ScholarLens Back to search
2015•Agricultural Science&Technology and EquipmentRequires access

The Influence of Oligosaccharides on Properties of Sweet Potato Starch

LI Fe

Open publisher page 0 citations

Abstract

To add oligosaccharides of different types and amount in sweet potato starch for determining starch viscosity, starch iodine blue value and retrogradation in order to study the influence of oligosaccharides on sweet potato starch properties. The result showed that adding different types and different amount oligosaccharides had big influence on starch viscosity, starch iodine blue value and retrogradation of sweet potato starch; maltose had the biggest influence on thermal stability and starch iodine blue value of sweet potato starch,xylo oligosaccharides had the biggest influence on retrogradation of sweet potato starch.

About this research paper

What this paper is about

To add oligosaccharides of different types and amount in sweet potato starch for determining starch viscosity, starch iodine blue value and retrogradation in order to study the influence of oligosaccharides on sweet potato starch properties. The result showed that adding different types and different amount oligosaccharides had big influence on starch viscosity, starch iodine blue value and retrogradation of sweet potato starch; maltose had the biggest influence on thermal stability and starch iodine blue value of sweet potato starch,xylo oligosaccharides had the biggest influence on retrogradation of sweet potato starch.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

To add oligosaccharides of different types and amount in sweet potato starch for determining starch viscosity, starch iodine blue value and retrogradation in order to study the influence of oligosaccharides on sweet potato starch properties. The result showed that adding different types and different amount oligosaccharides had big influence on starch viscosity, starch iodine blue value and retrogradation of sweet potato starch; maltose had the biggest influence on thermal stability and starch iodine blue value of sweet potato starch,xylo oligosaccharides had the biggest influence on retrogradation of sweet potato starch.

Key concepts: Starch, Retrogradation (starch), Potato starch, Food science, Maltose, Chemistry, Iodine, Viscosity

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
The Influence of Oligosaccharides on Properties of Sweet Potato Starch — Research Paper | ScholarLens