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Sweet potato starch: Enzymatic, physical and chemical modifications: A review
DOI:
https://doi.org/10.54167/tecnociencia.v15i3.854Keywords:
hydrolysis, gelatinization, functional properties, amylose, microstructureAbstract
Starch is the main reserve carbohydrate in vegetable products and is widely used by the food industry. Sweet potato is an important source of starch, it accounts from 50 to 80% of the dry matter. However, in its native form lacks of properties that make it an ideal material with potential for applications in food products. In order to overcame such disadvantages it is necessary to carry out modification processes to change its physicochemical properties such as crystallinity, viscosity, granule size, gelatinization temperature, retrogradation, solubility, swelling power, etc. Modifications of sweet potato starch focus on three types of methods; enzymatic (highly efficient), physical (diverse and inexpensive) and chemical (selective). Nowdays, it is important to try modification methods in new sources of starch and due to the high production of sweet potato worldwide, it is important to show the contrasts of the different methods used. Therefore, the aim of this review is to show the studies carried out for enzymatic, physical and chemical modification of sweet potato starch and its effect on the physicochemical properties.
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