Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (Ipomoea batatas) flours

References

• Jangchud, K.; Phimolsiripol, Y.; Haruthaithanasan, V. Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing. Starck/Starke 2003, 55, 258–264.
   Web of Science ®Google Scholar
• Zhu, F.; Yang, X.; Cai, Y.Z.; Bertoft, E.; Corke, H. Physicochemical Properties of Sweet Potato Starch. Starch/Starke 2011, 63, 249–259.
   Web of Science ®Google Scholar
• Lindeboom, N.; Chang, P.R.; Tyler, R.T. Analytical, Biochemical and Physico-Chemical Aspects of Starch Granule Size, with Emphasis on Small Granule Starches: A Review. Starch/Starke 2004, 56, 89–99.
   Web of Science ®Google Scholar
• Noda, T.; Takahata, Y.; Sato, T.; Suda, I.; Morishita, T.; Ishiguro, K.; Yamakawa, O. Relationships Between Chain Length Distribution of Amylopectin and Gelatinization Properties within the Same Botanical Origin for Sweet Potato and Buckwheat. Carbohydrate Polymers 1998, 37, 153–158.
   Web of Science ®Google Scholar
• Tester, R.F.; Morrison, W.R. Swelling and Gelatinization of Cereal Starches I. Effect of Amylopectin, Amylose and Lipids. Cereal Chemistry 1990, 67, 551–557.
   Web of Science ®Google Scholar
• Stevenson, D.G., Jane, Jay-lin, Inglett, G.E. Structures and Physicochemical Properties of Starch from Immature Seeds of Soybean Varieties (Glycine max (L.) Merr.) Exhibiting Normal, Low-Linolenic or Low-Saturated Fatty Acid oil Profiles at Maturity. Carbohydrate Polymers 2007, 70, 149–159.
   Web of Science ®Google Scholar
• Tattiyakul, J.; Pradipasena, P., Asavasaksakul, S. Taro Colocasia esculenta (L.) Schott Amylopectin Structure and its Effect on Starch Functional Properties. Starch/Starke 2007, 59, 342–347. doi:10.1002/star.200700620.
   Web of Science ®Google Scholar
• Jane, Y.; Chen, Y.Y.; Lee, L.F.; McPherson, A.E.; Wong, K.S.; Radosavljevic, M.; Kasemsuwan, T. Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch. Cereal Chemistry 1999, 76, 629–637.
   Web of Science ®Google Scholar
• Jane, J.Y.; Chen, J.F. Effect of Amylose Molecular Size and Amylopectin Branch Chain Length on Paste Properties of Starch. Cereal Chemistry 1992, 69, 60–65.
   Web of Science ®Google Scholar
• Katayama, K.; Komae, K.; Kohyama, K.; Kato, T.; Tamiya, S.; Komaki, K. New Sweet Potato Line Having Low Gelatinization Temperature and Altered Starch Structure. Starch/Starke 2002, 54, 51–57.
   Web of Science ®Google Scholar
• Aman, P., Westerlund, E. and Theander, O. Determination of starch using thermostable amylase. In Methods in Carbohydrate Chemistry, BeMiller; Manners, D.J.; Sturgeon R.J. Eds. Vol X. Wiley, New York, 1994, 111–115.
   Google Scholar
• Chrastil, J. Improved Colorimetric Determination of Amylose in Starches or Flours. Carbohydrate Research 1987, 159, 154–158.
   Web of Science ®Google Scholar
• Menzel, C.; Andersson, M.; Andersson, R.; Vázquez-Gutiérrez, J.L.; Daniel, G.; Langton, M.; Gällstedt, M.; Koch, K. Improved Material Properties of Solution-Cast Starch Films: Effect of Varying Amylopectin Structure and Amylose Content of Starch from Genetically Modified Potatoes. Carbohydrate Polymers 2015, 130, 388–397.
   PubMed Web of Science ®Google Scholar
• Torruco-Uco, J.G.; Chel-Guerrero, L.A.; Betancur-Ancona, D. Isolation and Molecular Characterization of Makal (Xanthosoma yucatanensis) Starch. Starch/Starke 2006, 58, 300–307.
   Web of Science ®Google Scholar
• Menzel, C.; Olsson, E.; Plivelic, T.S.; Andersson, R.; Johansson, A.; Kuktaite, R.; Jarnstrom, L.; Koch, K. Molecular Structure of Citric Acid Cross-Linked Starch Films. Carbohydrate Polymers 2013, 96, 270–276.
   PubMed Web of Science ®Google Scholar
• DuBois, M.; Gilles, K.A.; Hamilton, J.K.; Rebers, P.A.; Smith, F. Colorimetric Method for Determination of Sugars and Related Substances. Analytical Chemistry 1956, 28(3), 350–356.
   Web of Science ®Google Scholar
• Morrison, W.R.; Laignelet, B. An Improved Colorimetric Procedure for Determining Apparent and Total Amylose in Cereal and Other Starches. Journal of Cereal Science 1983, 1(1), 9–20.
   Web of Science ®Google Scholar
• Koch, K.; Andersson, R.; Åman, P. Quantitative Analysis of Amylopectin Unit Chains by Means of High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection. Journal of Chromatograph 1998, A 800, 199–206.
   Web of Science ®Google Scholar
• Aprianita, A.; Purwandari, U.; Watson, B.; Vasiljevic, T. Physico-Chemical Properties of Flours and Starches from Selected Commercial Tubers Available in Australia. International Food Research Journal 2009, 16, 507–520.
   Google Scholar
• Noda, T.; Kimura, T.; Otani, M.; Ideta, O.; Shimada, T.; Saito, A.; Suda, I. Physicochemical Properties of Amylose-Free Starch from Transgenic Sweet Potato. Carbohydrate Polymers 2002, 49, 253–260.
   Web of Science ®Google Scholar
• Matveev, Y.I.; van Soest, J.J.G.; Nieman, C.; Wasserman, L.A.; Protserov, V.A.; Ezernitskaja, M.; Yuryev, V.P. The Relationship Between Thermodynamic and Structural Properties of Low and High Amylose Maize Starches. Carbohydrate Polymers 2001, 44, 151–160.
   Web of Science ®Google Scholar
• Badu, S.A.; Parimalavalli, R.; Jagannadham, K.; Rao, S.J.; Gaur, S.R. Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch. International Journal of Food Properties 2016, 19(1), 139–153.
   Web of Science ®Google Scholar
• Yadav, A.R.; Guha, M.; Tharanathan, R.N.; Ramteke, R.S. Changes in Characteristics of Sweet Potato Flour Prepared by Different Drying Techniques. LWT 2006, 39, 20–26.
   Web of Science ®Google Scholar
• McPherson, A.E.; Jane, J. Comparison of Waxy Potato with Other Root and Tuber Starches. Carbohydrate Polymers 1999, 40, 57–70.
   Web of Science ®Google Scholar
• Garcia, A.M.; Walter, W.M. Physicochemical Characterization of Starch from Peruvian Sweet Potato Selections. Starch/Starke 1998, 50(8), S331–337.
   Web of Science ®Google Scholar
• Ahmed, N.; Tetlow, I.J.; Nawaz, S., Iqbal, A.; Mubin, M.; Rehman, M.S.N.; Butt, A.; Lightfoot, D.A.; Maekawa, M. Effect of High Temperature on Grain Filling Period, Yield, Amylose Content and Activity of Starch Biosynthesis Enzymes in Endosperm of Basmati Rice.Journal of Science Food and Agriculture 2015, 95, 2237–2243.
   PubMed Web of Science ®Google Scholar
• Cottrell, J.E.; Duffus, C.M.; Paterson, L.; Mackay, G.R. Properties of Potato Starch: Effects of Genotype and Growing Conditions. Phytochemistry 1995, 40, 1057–1064.
   Web of Science ®Google Scholar
• Haase, N.U.; Plate, J. Properties of Potato Starch in Relation to Varieties and Environmental Factors. Starch: Starke 1996, 48, 167–171.
   Web of Science ®Google Scholar
• Lourdin, V.; Colonna, S. Influence of Amylose on Starch Films and Foams. Carbohydrate Polymers 1995, 27, 261–270.
   Web of Science ®Google Scholar
• Sasaki, T.; Yasui, T.; Matsuki, J. Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Non-Waxy Wheat and their F1 Seeds. Cereal Chemistry 2000, 77(1), 58–63.
   Web of Science ®Google Scholar
• You, S.G.; Izydorczyk, M.S. Molecular Characterization of Barley Starches with Variable Amylose Content. Carbohydrate Polymers 2002, 49, 33–42.
   Web of Science ®Google Scholar
• Altskar, A.; Andersson, R.; Boldizar, A.; Koch, K. Some Effects of Processing on the Molecular Structure and Morphology of Thermoplastic Starch. Carbohydrate Polymers 2008, 71, 591–597.
   Web of Science ®Google Scholar
• Bertoft, E. On the Nature of Categories of Chains in Amylopectin and their Connection to the Superhelix Model. Carbohydrate Polymers 2004, 57, 211–224.
   Web of Science ®Google Scholar
• Zhu, F.; Corke, H.; Bertoft, E. Amylopectin Internal Molecular Structure in Relation to Physical Properties of Sweet Potato Starch. Carbohydrate Polymers 2011, 84, 907–918.
   Web of Science ®Google Scholar
• Mar, N.; Umemoto, T.; Siti Nor Akmar Abdulah, S.N.A.; Maziah, M. Chain Length Distribution of Amylopectin and Physicochemical Properties of Starch in Myanmar Rice Cultivars. International Journal of Food Properties 2015, 18 (8), 1719–1730.
   Web of Science ®Google Scholar
• Torruco-Uco, J.G.; Chávez-Murillo, C. E.; Hernández-Centeno, F.; Salgado-Delgado, R.; Tirado-Gallegos, J.M; Zamudio-Flores, K.B. Use of High-Performance Size-Exclusion Chromatography for Characterization of Amylose Isolated from Diverse Botanical Sources. International Journal of Food Properties 2016, 19(6), 1362–1369.
   Web of Science ®Google Scholar
• Tian, S.J.; Rickard, J.E.; Blanshard, J.M.V. Physicochemical Properties of Sweet Potato Starch. Journal of Science Food and Agriculture 1991, 57, 459–49.
   Web of Science ®Google Scholar