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Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization

文献类型： 外文期刊

作者： Yang, Songtao 1 ; Hu, Wentao 3 ; Qiao, Shuai 1 ; Song, Wei 1 ; Tan, Wenfang 1 ;

作者机构： 1.Sichuan Acad Agr Sci, Crop Res Inst, Sichuan Germplasm Resources Ctr, Chengdu 610066, Peoples R China

2.Environm Friendly Crop Germplasm Innovat & Genet I, Chengdu 610066, Peoples R China

3.Nanchang Univ, Coll Life Sci, Nanchang 330031, Peoples R China

关键词： sweet potato starch; gelatinization; processing techniques; food applications

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 4 期

页码：

收录情况： SCI

摘要： Sweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications. Gelatinized sweet potato starch, with enhanced structural and functional properties, has broader potential applications in food products. During the gelatinization process, the crystalline structure of sweet potato starch changes, making it suitable for use in various food formulations. Gelatinized sweet potato starch can be produced through techniques such as moist heat processing, extrusion, and spray drying, with the gelatinization effect influenced by factors such as moisture content and temperature. This review summarizes the gelatinization techniques and influencing factors for sweet potato starch, highlighting how structural changes under different conditions affect the quality of the final food products. Understanding these techniques and influencing factors helps optimize the gelatinization process of sweet potato starch, enhancing its application in foods such as noodles and baked goods. This knowledge provides theoretical support and practical guidance for the further utilization of sweet potato starch in the food industry.

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