Abstract
The purpose of the present study was to find the variations in average granule size, amylose content, gelatinization properties (onset temperature, To ; gelatinization heat, OH) by differential scanning calorimetry (DSC) and digestibility of raw starch by crude and crystalline glucoamylases for 30 kinds of sweet potato starches . Further, the relationships among these starch properties were also studied to determine the factors relating to digestibility of raw starch by amylase. Significant negative correlations were observed between average granule size and digestibilityby each one of the two glucoamylases. ΔH was also negatively correlated with digestibility by each one of the two glucoamylases . No significant correlations existed between two other properties (amylose content and To) and digestibility by each one of the two glucoamylases.
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