Physicochemical properties of sweet potato starch

作者：Shuangqi Tian, June E. Rickard, J. M. V. Blanshard · 发表于：Journal of the Science of Food and Agriculture · 年份：1991 · DOI：10.1002/jsfa.2740570402 · 被引用次数：207 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology

Abstract Tropical root crops, of which the sweet potato is an important representative, constitute an under exploited resource of developing countries. They can be used as food for both human and animal consumption and their starch is a source of industrial raw material. This review will consider recent reports on sweet potatoes, the physicochemical properties of their starches in comparison with other starches, and the possible causes of variation in these characteristics.