Effect of gelatinization degree on starch characteristics in pressure-heat modification sweet potato puree

doi:10.3969/j.issn.1004-1524.20250351

Acta Agriculturae Zhejiangensis ›› 2026, Vol. 38 ›› Issue (5): 837-844.DOI: 10.3969/j.issn.1004-1524.20250351

• Crop Science • Previous Articles Next Articles

Effect of gelatinization degree on starch characteristics in pressure-heat modification sweet potato puree

CAO Ying¹(), LU Yufan², XIANG Chao³, WU Liehong³, SHEN Shengfa³, LU Guoquan², PANG Linjiang², LU Xinghua²^,^*()

¹ Jixian Honors College, Zhejiang A&F University, Hangzhou 310012, China
² College of Food and Health, Zhejiang A&F University, Hangzhou 310012, China
³ Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2025-04-30 Online:2026-05-25 Published:2026-06-02

Abstract

Abstract:

To further optimize the pressure-heat modification process of sweet potato puree, the effect of gelatinization degree on the starch properties of modified sweet potato puree was investigated by subjecting sweet potato puree with six gelatinization degrees to pressure-heat treatment. The results showed that with the increase in gelatinization degree of sweet potato puree, the contents of slow-digestible starch (SDS) and resistant starch (RS) after pressure-heat modification significantly increased, and the anti-digestibility was significantly enhanced. Pasting property analysis revealed that the viscosity of pressure-heat modified sweet potato puree initially increased and then decreased with increasing gelatinization degree. Scanning electron microscopy observations indicated that the irregularity and flakiness of starch granules increased with higher gelatinization degree. Compared with only direct low-temperature retrogradation, the pressure-heat modified sweet potato puree exhibited increased RS and SDS contents to varying degrees, higher peak viscosity, lower final viscosity, larger and more irregular starch granules, enhanced aggregation, and improved stability. In summary, the gelatinization degree of sweet potato puree significantly influences the digestive properties, pasting properties, and microstructure of pressure-heat modified starch.

Key words: sweet potato puree, pressure-heat treatment, gelatinization degree, resistant starch, starch characteristic

CLC Number:

S531
TS215

CAO Ying, LU Yufan, XIANG Chao, WU Liehong, SHEN Shengfa, LU Guoquan, PANG Linjiang, LU Xinghua. Effect of gelatinization degree on starch characteristics in pressure-heat modification sweet potato puree[J]. Acta Agriculturae Zhejiangensis, 2026, 38(5): 837-844.

Figures/Tables 7

References 27

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糊化时间/ min Pasting time/min	含量Content
糊化时间/ min Pasting time/min	快消化淀粉 Rapidly digestible starch	慢消化淀粉 Slowly digestible starch	抗性淀粉 Resistant starch
0	91.40±0.58 a	1.22±0.06 c	7.34±0.34 e
20	85.70±1.12 b	2.39±0.64 b	11.90±0.52 d
30	85.20±0.86 bc	2.52±0.52 b	12.20±0.37 cd
40	84.30±0.91 c	2.74±0.32 b	13.00±0.63 c
50	80.90±0.21 d	4.07±0.35 a	15.00±0.15 b
60	79.40±0.32 e	4.19±0.17 a	16.40±0.32 a

糊化时间/ min Pasting time/min	含量Content
糊化时间/ min Pasting time/min	快消化淀粉 Rapidly digestible starch	慢消化淀粉 Slowly digestible starch	抗性淀粉 Resistant starch
0	91.40±0.58 a	1.22±0.06 c	7.34±0.34 e
20	85.70±1.12 b	2.39±0.64 b	11.90±0.52 d
30	85.20±0.86 bc	2.52±0.52 b	12.20±0.37 cd
40	84.30±0.91 c	2.74±0.32 b	13.00±0.63 c
50	80.90±0.21 d	4.07±0.35 a	15.00±0.15 b
60	79.40±0.32 e	4.19±0.17 a	16.40±0.32 a

糊化时间/ min Pasting time/min	含量Content
糊化时间/ min Pasting time/min	快消化淀粉 Rapidly digestible starch	慢消化淀粉 Slowly digestible starch	抗性淀粉 Resistant starch
0	89.20±0.41 a	1.34±0.31 d	9.50±0.24 c
20	82.80±1.00 b	2.36±0.31 c	14.80±0.75 b
30	82.60±0.54 bc	2.42±0.40 c	15.00±0.24 b
40	81.60±0.49 c	3.22±0.20 b	15.20±0.37 b
50	79.10±0.37 d	4.14±0.57 a	16.70±0.32 a
60	78.00±0.66 d	4.42±0.33 a	17.60±0.96 a

糊化时间/ min Pasting time/min	含量Content
糊化时间/ min Pasting time/min	快消化淀粉 Rapidly digestible starch	慢消化淀粉 Slowly digestible starch	抗性淀粉 Resistant starch
0	89.20±0.41 a	1.34±0.31 d	9.50±0.24 c
20	82.80±1.00 b	2.36±0.31 c	14.80±0.75 b
30	82.60±0.54 bc	2.42±0.40 c	15.00±0.24 b
40	81.60±0.49 c	3.22±0.20 b	15.20±0.37 b
50	79.10±0.37 d	4.14±0.57 a	16.70±0.32 a
60	78.00±0.66 d	4.42±0.33 a	17.60±0.96 a

处理 Treatment	糊化时间/min Pasting time/min	峰值黏度/(mPa·s) Peak viscosity/(mPa·s)	谷值黏度/(mPa·s) Trough viscosity/(mPa·s)	崩解值/(mPa·s) Breakdown value/(mPa·s)	最终黏度/(mPa·s) Final viscosity/(mPa·s)	回生值/(mPa·s) Setback value/(mPa·s)
直接老化	0	2 116±41 a	1 685±24 a	431±17 a	2 547±16 ab	862±29 a
Direct retrogradation	20	1 259±16 e	1 232±13 d	27±3 d	1 984±32 e	752±25 b
	30	1 648±28 d	1 537±31 c	111±3 c	2 389±10 d	852±27 a
	40	1 915±26 c	1 605±21 b	310±40 b	2 508±26 bc	903±29 a
	50	2 091±34 a	1 712±39 a	379±15 a	2 572±18 a	860±33 a
	60	2 020±27 b	1 610±52 b	410±42 a	2 494±34 c	884±23 a
压热老化	0	1 563±52 d	858±28 d	705±24 d	1 297±55 d	439±27 b
Pressure-heat	20	2 389±37 bc	1 374±45 c	1 015±82 b	1 865±41 c	491±38 ab
retrogradation	30	2 078±59 c	1 298±52 c	780±111 d	1 804±39 c	506±13 a
	40	2 969±117 a	1 707±62 a	1 262±55 a	2 251±94 a	544±32 a
	50	2 286±95 c	1 425±88 bc	861±12 cd	1 978±64 b	553±24 a
	60	2 480±79 b	1 523±64 b	957±17 bc	2 018±39 b	495±26 ab

Effect of gelatinization degree on starch characteristics in pressure-heat modification sweet potato puree

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