Table 1.
General properties of starches from recently bred sweetpotato cultivars in Japan
| Main use (Trait) | RVA pasting temperature (°C) | DSC peak gelatinization temperature (°C) | DSC gelatinization enthalpy (J/g) | Apparent amylose content (%) | Attached phosphate content (μmol/g) | Median granular size (μm) | Crystalline type | |
|---|---|---|---|---|---|---|---|---|
| Recently bred cultivars | ||||||||
| Konahomare | Starch production (High yield, High starch) | 75.6 | 74.2 | 15.2 | 20.4 | 6.43 | 13.6 | Ca |
| Daichinoyume | Starch production (High yield, High starch) | 74.7 | 70.1 | 15.1 | 19.3 | 3.51 | 14.8 | Ca |
| Okikogane | Food processing, Cooking (Low starch, Low sweetness) | 74.9 | 73.2 | 14.8 | 20.7 | 5.59 | 14.1 | Ca |
| Konamizuki | Starch production (High yield, High starch, Low gelatinization temperature) | 58.4 | 52.2 | 13.1 | 19.9 | 1.27 | 17.6 | B |
| Quick Sweet | Vegetable use (Low gelatinization temperature) | 58.8 | 50.1 | 12.9 | 20 | 1.17 | 14.3 | B |
| Traditional bred cultivars | ||||||||
| Koganesengan | Leading cultivar for shochu production (High yield, High starch, Good flavor) | 76.2 | 71.7 | 16.1 | 18.6 | 5.63 | 13.0 | Ca |
| Kokei 14 | Leading cultivar for vegetable use (Good taste) | 75.6 | 71.9 | 14.9 | 19.3 | 4.61 | 12.8 | Ca |
All measurements are conducted in accordance with the previous methods (Kitahara et al. 2014).