Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization
Yang SongTao, Wentao Hu, Shuai Qiao, Wei Song, Wenfang Tan
Abstract
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.