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Impact of extraction protocols on sweet potato starch properties
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DOI：10.1007/s11694-026-04788-8.png)
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Abstract
En 中文
Starch extraction protocols significantly affect the quality, yield, and industrial applications of starches. The main objective of this study was to examine the effect of aqueous (water addition), chemical (0.1% sodium metabisulfite), enzymatic (Aspergillus niger cellulase at 300 U/100 g for 2 h at 35 °C) and ultrasound-assisted (30 kHz, 100 W for 10 min) extraction protocols on the physicochemical, functional, thermal, and structural characteristics of sweet potato starches from two varieties (red RSP and white WSP) using a 2 × 4 factorial design (variety × extraction protocol). Different extraction protocols showed a significant (p ≤ 0.05) effect on starch characteristics. Enzymatic extraction showed the highest yield of 15.01% for RSP and 14.52% for WSP, while aqueous extraction produced lowest yield of 13.38% for RSP and 12.61% for WSP. Amylose content was highest for aqueous extraction at 26.08% (RSP) and 23.22% (WSP). Whereas, ultrasound enhanced functional properties with higher swelling power (10.01 to 12.71 g/g), solubility index (18.13%), water-holding capacity (1.12 g/g) and paste clarity (48.23%), while reducing syneresis to 5.60% for RSP. Enzymatic extraction showed the highest peak viscosity (2901.67 cP) and the lowest pasting temperature (71.50 °C) for RSP. SEM revealed pores and fissures created by ultrasonic action, FTIR-spectra showed preservation of functional groups while XRD showed decrease in C type crystallinity (25–32%). TGA/DSC showed high thermal stability and decomposition onset between 290 and 310 °C for ultrasound. Based on the reported (maximized yield, superior functional properties (swelling power, solubility index, water-holding capacity, paste clarity, reduced syneresis), reduced relative crystallinity, and improved thermal decomposition stability), Enzymatic extraction maximized yield while ultrasound-assisted extraction improved functional properties, reduced crystallinity and enhanced thermal stability. Detailed thermal and structural data were obtained primarily for RSP, with preliminary screening confirming analogous trends for WSP. Protocol choice can therefore be tailored to specific quality targets and industrial applications.
Keywords:
Sweet potato
Starch extraction
Physicochemical properties
Functional properties
Morphological characteristics
Thermal properties
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3.3
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