Relationship between properties of sweet potato starch and qualities of sweet potato starch noodles

The qualities of sweet potato starch noodles (SPSN) were greatly influenced by the physicochemical, thermal properties and molecular structure of sweet potato starches (SPS). The physicochemical, thermal properties, molecular structure of SPS and the qualities of SPSN were determined. Mung bean starch and its noodles were used as the control. The correlation between the physicochemical, -------thermal properties, molecular structure of SPS and the qualities of SPSN were analyzed. The results indicated that qualities of SPSN were crucially affected by its physicochemical properties. These influential parameters were in turn according to the r value: swelling power > solubility > amylose content > protein content > granule size. Furthermore, the effect of retrogradation on quality of starch noodles was greater than that of gelatinization. There was a significant correlation between the quality of starch noodles and the RVA parameters, which was considered as an important way of predicting the qualities of starch noodles. The factors affecting the qualities of SPSN in a descending order were amylose content, short chains amount of amylopectin, long chains amount of amylopectin, branching degree of amylose, short chains length of amylopectin, chains length -------of amylase, long chains length of amylopectin.