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An Overview of the Isolation, Modification, Physicochemical Properties, and Applications of Sweet Potato Starch

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Abstract

Sweet potato is a dicotyledonous plant that originated in Latin America and is an old and essential food crop in many countries. Sweet potato roots have different levels of digestible starch according to their tuber type, which typically ranges from 50 to 80%. However, the quality of the separation procedure and that of the final product often differ depending on the starch separateness parameters and other factors such as post-harvest storage, root types, and solvent of extraction. Sweet potato starch (SPS) has various size fractions, a CA-type crystalline structure, and no discernible variations in its thermal characteristics, as well as significant positive correlations between the consistency coefficient, setback, breakdown, resistant starch content, and granule size. Furthermore, SPS exhibits unique physicochemical properties and highly appreciated functional characteristics. SPS may be modified in a variety of ways, including biologically, physically, chemically, and enzymatically, which would make it better suited for usage in conventional food items that often employ starch, where SPS is a significant source of prospects for the food and beverage sector in addition to other industrial uses. However, SPS is among the most promising carbohydrates for use in many areas, which should be focused on more comprehensively.

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Data Availability

The datasets generated during the current study are available from the corresponding author upon reasonable request.

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Funding

This work was supported by the Major Science and Technology Innovation Project of Luohe City (20210109).

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Authors and Affiliations

  1. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China

    Qais Ali Al-Maqtari, Bo Li, Hong-Ju He & Amer Ali Mahdi

  2. Department of Microbiology, Faculty of Science, Sana’a University, Sana’a, Yemen

    Qais Ali Al-Maqtari

  3. Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a, Yemen

    Qais Ali Al-Maqtari, Amer Ali Mahdi & Waleed Al‑Ansi

  4. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China

    Waleed Al‑Ansi

  5. Department of Immunology of Infectious Diseases, Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, Weigla 12, 53-114, Wroclaw, Poland

    Adnan Saeed

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  1. Qais Ali Al-Maqtari
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  2. Bo Li
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  3. Hong-Ju He
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Contributions

Qais Ali Al-Maqtari: conceptualization, methodology, software, validation, investigation, writing–original draft, and project administration. Bo Li: conceptualization, validation, investigation, data curation, writing–review, editing, and visualization. Hong-Ju Hea: conceptualization, and validation. Amer Ali Mahdi: software, writing, and editing. Waleed Al‑Ansi: writing–review, and editing. Adnan Saeed: investigation.

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Al-Maqtari, Q.A., Li, B., He, HJ. et al. An Overview of the Isolation, Modification, Physicochemical Properties, and Applications of Sweet Potato Starch. Food Bioprocess Technol 17, 1–32 (2024). https://doi.org/10.1007/s11947-023-03086-1

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