PROPERTIES OF SWEET-POTATO STARCHES FROM DIFFERENT TISSUE ZONES

Sweet potato starches prepared from the peel (P), cambium (C), and inner-tissue (IT) were tested for physicochemical properties. The average granule sizes of the IT starches were tended to be larger than those of the P and C starches. Amylose contents of starches from the different tissue zones did not differ significantly. The onset and peak temperatures (T(o), T(p)) of the P starches determined by differential scanning calorimetry (DSC) were somewhat high. The C starches were readily digested by the four glucoamylases.