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. 2022 Nov 24;11(23):3794. doi: 10.3390/foods11233794

Table 1.

The content and molecular weight of water-soluble yam polysaccharides.

NPSY NPBY HPSY HPBY MY FY Raw
Content (mg/g) * Undigested 161.4 ± 0.6 e 80.2 ± 0.9 b 100.9 ± 6.5 d 83.9 ± 1.8 b 93.9 ± 2.1 c 68.1 ± 5.5 a 77.4 ± 4.7 b
Digested 188.6 ± 2.1 e 175.8 ± 7.7 d 172.1 ± 1.9 cd 162.1 ± 7.9 bc 162.2 ± 4.8 bc 149.8 ± 0.9 a 154.9 ± 8.7 ab
Molecular weight ** Undigested 200 Da–130 kDa 53.23% 65.82% 49.11% 62.37% 67.88% 26.98% 44.66%
>130 kDa 46.66% 34.18% 50.89% 37.63% 32.12% 73.02% 55.34%
Digested 200 Da–10 kDa 18.03% 17.48% 18.13% 17.59% 17.86% 17.85% 20.52%
10 kDa~130 kDa 81.97% 82.52% 81.87% 82.41% 82.14% 82.15% 79.48%

Note: NPSY = Normal-pressure steamed yam, NPBY = Normal-pressure boiled yam, HPSY = High-pressure steamed yam, HPBY = High-pressure boiled yam, MY = Microwaved yam, FY = Stir-fried yam. The same letter indicates not significant difference (p > 0.05). * The content was expressed as mg glucose/g yam sample. ** The molecular weight was expressed as the percentage of polysaccharide content within the range.