Development of food materials from new sweetpotato having starch with a slow gelatinization property.

为了开发具有缓慢糊化特性的淀粉的甘薯新食品原料，研究了甘薯淀粉和果胶的理化性质。慢糊化淀粉具有较高的直链淀粉含量和明显的支链淀粉结构，这是迄今为止存在的根淀粉的独特性质。此外，这些淀粉中的抗性淀粉含量增加，这是膳食纤维的功能，通过加热糊化后，不同于普通淀粉。另一方面，与柑橘和苹果果胶相比，甘薯果胶显示出更高量的中性糖和中性糖中更高的阿拉伯糖比例。因此，具有慢糊化淀粉特性的新型甘薯有望成为功能性淀粉和果胶的食品原料。

In order to develop food materials from new sweetpotatoes having starch with a slow gelatinization property, the physicochemical properties of both starch and pectin from the sweetpotatoes were investigated. The slow gelatinization starches were found to have high amylose and distinct amylopectin structure, which were unique properties among hitherto existing root starches. Furthermore, the resistant starch contents, which function as dietary fiber, of these starches increased after gelatinization by heating, differing from ordinary starches. On the other hand, the sweetpotato pectins showed a higher amount of neutral sugars and the higher arabinose proportion in the neutral sugars compared to citrus and apple pectins. Thus, the new sweetpotatoes having slow gelatinization starch were expected to offer functional starch and pectin as food materials.