Interests in sweetpotato production and utilization are surging in recent years. The major carbohydrate of sweetpotato root is starch which accounts up to around 80% of the dry matter, with a large and cheap potential supply. This review summarizes the recent advances in physicochemical properties, structure, modifications, and uses of sweetpotato starches, and provides suggestions for further research to improve the utilization.

Physicochemical properties, molecular structure, and uses of sweetpotato starch

식품수급표 = Food balance sheet

Hypotensive effect of a sweetpotato protein digest in spontaneously hypertensive rats and purification of angiotensin I-converting enzyme inhibitory peptides

The study was conducted to standardize the parameters of centrifugation method of starch isolation for sweet potato to yield better quality starch. The effects of solid-to-solvent ratio in slurry-making, numbers of blending, slurry filtration and starch washings were studied for obtaining maximum yield and purity of starch with desired color and amylose content. The goal of the study was to develop a suitable process for small scale/on-farm processing of sweet potato for preparation of starch. A widely grown pink-skinned cream fleshed cultivar (Kanjangad) was used for the experiments. The studied parameters were slurry making solid-to-solvent ratio (1:2, 1:3 and 1:4), number of blendings (1 and 2 times), number of slurry filtration water washings (2, 3 and 4 times) and starch washings (2, 3 and 4 times). The study showed that the starch yield, purity, color and amylose were influenced by altering the starch isolation procedures. The solid-to-solvent ratio of 1:2 in the starch isolation process yielded the best results. Also, the increase in number of blendings degraded the purity, amylose and color of starch. The optimal process was slurry making at 1:2 solid-to-solvent ratio and once blending, slurry filtration washing for 2 times and starch washing for 2 times. Accordingly, the starch yield, purity, amylose, and L, a and b values were 13.967 ± 1.135%, 80.640 ± 1.139%, 29.220 ± 0.759%, and 57.88 ± 2.982, 0.386 ± 0.204, and 2.68 ± 0.127, respectively. The prepared starch was characterized for chemical composition, water activity, paste clarity, swelling power, water solubility index, pasting property and granule size and morphology. The study suggested that the prepared starch was suitable for food uses.

Optimization of starch isolation process for sweet potato and characterization of the prepared starch

During the last 2 decades, the public and private sectors have made substantial international research progress toward improving the nutritional value of a wide range of food and feed crops Nevertheless, significant numbers of people still suffer from the effects of undernutrition In addition, the nutritional quality of feed is often a limiting factor in livestock production systems, particularly those in developing countries As newly developed crops with nutritionally improved traits come closer to being available to producers and consumers, we must ensure that scientifically sound and efficient processes are used to assess the safety and nutritional quality of these crops Such processes will facilitate deploying these crops to those world areas with large numbers of people who need them This document describes 5 case studies of crops with improved nutritional value These case studies examine the principles and recommendations published by the Intl Life Sciences Inst (ILSI) in 2004 for the safety and nutritional assessment of foods and feeds derived from nutritionally improved crops (ILSI 2004) One overarching conclusion that spans all 5 case studies is that the comparative safety assessment process is a valid approach Such a process has been endorsed by many publications and organizations, including the 2004 ILSI publication The type and extent of data that are appropriate for a scientifically sound comparative safety assessment are presented on a case-by-case basis in a manner that takes into account scientific results published since the 2004 ILSI report This report will appear in the January issue of Comprehensive Reviews in Food Science and Food Safety

/pdf/nutritional-and-safety-assessments-of-foods-and-feeds-4cldea0585.pdf

Nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology: case studies

Eight varieties of sweetpotato [Ipomoea batatas (L.) Lam] were transplanted in June, and harvested in October, November, December 1999 and January 2000. Starch content and starch properties of the tuberous roots were compared on delaying the harvest date. The shoot tops got blighted in early December and chilling injury rate of roots (average of eight varieties) increased up to 76.7% in January with decrease in temperature. Starch contents in October (24.0 g/100 g fresh weight, fw) and November (25.0 g/100 g fw) were almost the same, but the content decreased remarkably in December (21.2 g/100 g fw) and January (15.5 g/100 g fw). In December and January, the sucrose content of the roots had higher values. Hardness and leaked water percentage (LWP) of the starch gels remarkably increased from November to December (hardness: 76.4 to 112.3 g, LWP: 6.6 to 10.9%). On the contrary, the changes in amylose content and pasting properties of the starches were not consistent with decrease in temperature. This suggests that the effect of low temperature on these properties is insignificant after the growth period of sweetpotato. There were significant differences among the varieties in terms of starch retrogradation. The selection of varieties such as Kyushu 123 with the lowest percentage of retrogradation and Kyukei90142-8 with the lowest chilling injury rate will help to lengthen the storage time in the field at least until December.

Influence of Delayed Harvest Time on Physico‐chemical Properties of Sweetpotato Starch

Low content of protein and the presence of an anti-nutritional factor, ‘trypsin inhibitor (TI)’ reduce the nutritional value of sweetpotato (Ipomoea batatas (L.) Lam.) when used as animal feed. Attempts have been made to develop sweetpotato varieties with a high protein content and/or low trypsin inhibitor activity (TIA). Using approx. 800 breeding lines of sweetpotato, the crude protein content and TIA were determined during 6 seasons from 1998 to 2003. Fifteen lines with a high protein content (27.8–44.6 mg/g DW) and 7 lines with a low TIA (11–137 U/mg DW) were selected, when compared to the standard variety ‘Shiroyutaka’ (crude protein content: 19.9 mg/g DW, TIA: 186 U/mg DW). Among the lines used, there was a strong positive correlation between TIA and the crude protein content (r = 0.871**). However, lines, ‘Q94128-1’ (crude protein content: 28.9 mg/g DW, TIA: 21 U/mg DW) and ‘KNF94225-13’ (crude protein content: 35.5 mg/g DW, TIA: 63 U/mg DW) showed a high protein content and a low TIA. Electrophoretic analysis and activity staining of TIs extracted from these two lines revealed a considerably lower amount of trypsin inhibitory bands compared to that in ‘Shiroyutaka’. Partially purified TIs from ‘Shiroyutaka’ were estimated to correspond to sporamins, sweetpotato major storage root proteins.

Selection of Sweetpotato Lines with High Protein Content and/or Low Trypsin Inhibitor Activity

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Influence of Delayed Harvest Time on Physico‐chemical Properties of Sweetpotato Starch

Selection of Sweetpotato Lines with High Protein Content and/or Low Trypsin Inhibitor Activity