Student Research Paper

Altering pasting characteristics of sweet potato starches through amino acid additives.
Original research conducted by Lockwood S, King JM and Labonte DR
and provided in the Journal of Food Science June 2008.

Tricia Bischoff
NFS 2260: Introductory Food Science
April 13, 2009

Sweet potato production is 7th in the world impacting various peoples with its diverse
nutritional attributes, high yield and relative ease in growing (6). In developing countries sweet
potato ranks 5th in production and is a major component of regional cuisine (10). China leads
global markets accounting for roughly 83% of all sweet potato production. The United States
however contributes minimally in world production values amounting to 1%. North Carolina
tops U.S. sweet potato production figures both in growing and manufacturing. According to the
Agricultural Marketing Resource Center, 30% of North Carolina sweet potatoes are sold to
flaking, chipping and canning processors. In these industries much waste is created (4). Finding
cost-effective ways to use this waste, such as producing sweet potato starch, has the potential to
greatly impact these industries and positively affect environment, domestically and globally.
Being knowledgeable of the molecular components of starch will be useful in
understanding the current study. In general, when starch granules are mixed in water they form a
non-viscous suspension. These suspensions tend to be very unstable and require heating to form
a colloidal dispersion or intermediate phase of a true solution (1). It is during this process of
gelantinization that the starch granules absorb water and swell, increase in viscosity and
solubility, and decrease in crystalline structures. For the purposes of the current study, pasting is
the next step in the chain of events in which granules continue to absorb fluid until total
disruption of starch molecule is achieved (1). Addition of other ingredients can greatly impact
the viscosity and temperatures at which peak viscosity is accomplished. This is witnessed with
both enzyme-modified and acetylated potato starches. Retrogradation, the re-association of
starch molecules and formation of the crystalline structure which causes syneresis, is a necessary
analysis component. It is directly related to long-term starch paste shelf stability (1).

Physicochemical properties of sweet potatoes ultimately determine its usefulness as a

starch. Properties vary for each variety. Retrogradation is heavily dependent upon the
amylose/amylopectin ratio; affinity directly correlating to high amylose content, the causative
starch component for gel formation (9). According to the selected study, average amylose
content of sweet potato starches is 18% however some varieties exceed 29% directing impacting
pasting temperature and increasing retrogradation tendency. The pasting temperature range of
average amylose content starches is between 58.5C and 90C. Pasting temperature is generally
the temperature associated with the rise in viscosity beyond initial viscosity. The size of a starch
particle directly impacts temperatures necessary for gelatinization. Large granule sizes require
higher gelatinization temperatures (2) however lower pasting temperatures (8) ultimately
narrowing the difference between the two temperatures.
Much has been done in the altering and evaluation of sweet potato starch, including
enzyme modification, acetylation and phosphorus content analysis, all of which have been shown
to impact pasting attributes and textural quality. However, no research has been conducted on
the particular effects of amino acid additives in the pasting quality of sweet potato starch.
Previous studies indicate that use of a good-binding amino acid with potato starch can effectively
reduce swelling of granule (5). Regulation of the swelling ability of starch granules can greatly
impact the textural quality of starchy foods by lessening the often unappealing sticky quality (5).
In a study by Liang and King, the use of negatively and positively charged amino acids with
commercial rice starch significantly decreased pasting viscosities however increased breakdown.
Neutral amino acids reflected small to insignificant changes on the rice starch (7). Evaluation of
amino acid usage with potato starch, especially those of positive or negative charge, suggests
positive impact on gelatinization temperature and granular swell and decrease in paste viscosity

(5). The goal of modification whether enzymatic, acetylated or through the addition of amino
acids is to regulate granular swelling and viscosity tendencies, and limit retrogradation via
control of breakdown and setback.
Lockwood, King and Labonte studied the impact of amino acid additives on pasting
characteristics of sweet potato starch. They extracted and analyzed starch from orange and white
Beauregard sweet potatoes. Starches were removed in a process of filtering then washing pulp in
distilled water. The mixture was then centrifuged which promoted further starch separation.
This process was repeated four times allowing for an isolated starch precipitate. Batches were
combined and stored in airtight sealed bags.
Major constituents of the starch were determined with the use of specialty equipment and
established scientific methods and formulas. Results are identified in Table 1 as percentages.
Amylose content of the white sweet potato starch at approximately 14.43% is significantly
higher than the orange variety, 4.59%. Both figures are lower than the 18% average amylose
content mentioned earlier and the 19.1% mean amylose content determined by Collado in a study
of 44 genotypes (3). This indicates the likelihood of both starches, more so the orange variety, to
have decreased retrogradation and pasting capabilities. Also, slightly low moisture content in
each of the sweet potato starches suggests the necessity of the granule to absorb moisture to
create an equalized environment thereby increasing viscosity.
Table 1- Major constituent analysis results (8).
Sample
Sweet Potato Starch-Orange
Sweet Potato Starch-White

Moisture
(%)
4.96
2.98

Fat
(%)
0.38
0.31

Protein
(%)
0.00
0.00

Ash
(%)
0.002
0.00

Carbohydrate
Amylose
(%)
(%)
97.13
4.59 0.82
98.19
14.43 0.46

A Rapid Visco Analyzer (RVA) by Newport Scientific was used to determine pasting
characteristics of both Beauregard varieties. It has been used in science to establish genotype
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statistics of various starches and assists in determining best end-use (12). A 7% starch
concentration was used for each batch. A 6% concentration of one of the selected amino acids
was also added to the batch however omitted from the control. The amino acids used are as
follows: negatively charged aspartic acid, positively charged lysine, neutral leucine and neutral
methionine. With water, the total batch mass was 28g.
Effects of amino acid additives were determined by analysis of temperature, time and
viscosity measurements gathered by the RVA. Key measured components include minimum
viscosity (MV), peak viscosity (PV), final viscosity (FV), pasting temperature (PT), and peak
time (Ptime). Two additional components, breakdown (BD) and setback (TSB) were determined
using formulas, PV-MV=BD and FV-MV=TSB respectively. Differences between peak or
maximum viscosity and minimum viscosity determine breakdown while cooking. Breakdown is
most associated with pasting stablility during cooking. PV is the first viscosity to be determined
which is then followed by remaining viscosity values, MV then FV. FV refers to the stability of
a cooked paste at 50C and is greatly impacted by retrogradation tendency of the starch. Time
necessary to achieve greatest viscosity is the Ptime; PT is the temperature at which this is
achieved (7). Cooled viscosity is reflected in the calculation of total setback value and the
difference between FV and MV. Setback is most associated with retrogradation tendency (2);
high setback equating to high degree of retrogradation. Table 2 reflects RVA data of the white
sweet potato starch mixtures. Table 3 shows RVA data of the orange sweet potato starch
mixtures. Data is measured in rapid visco units (RVU).

Table 2RVA data of orange sweet potato starch and the effects of added amino acids (8).
Peak viscosity (RVU)
Minimum viscosity (RVU)

Control--no
Aspartic Acid
amino acid
(-)
223.67 2.70 204.44 2.29
126.19 0.86
88.33 0.00

Leucine
220.36 1.79
128.69 0.46

Lysine (+)
Methionine
190.36 0.54 220.69 0.77
101.83 4.26 128.92 1.95

Breakdown (RVU)
Final viscosity (RVU)
Total setback (RVU)
Pasting time (min)
Pasting temperature (C)

97.47 1.85
172.31 3.15
46.11 2.36
4.41 0.02
73.18 0.26

116.11 2.29
119.67 0.96
31.33 0.96
4.46 0.00
73.50 0.30

91.67 1.79
179.81 3.08
51.11 2.79
4.45 0.02
73.08 0.29

88.53 4.47
150.69 2.82
48.86 1.72
4.50 0.00
74.92 0.15

91.78 1.51
180.14 3.94
51.22 2.65
4.44 0.02
72.72 0.03

The results observed in Table 2 reflect similar findings discovered by Liang and King (7).
Neutral amino acids leucine and methionine were extremely close in their results and showed
minimal deviation from the control. Most notable difference from the control for these amino
acids is in final viscosity value which is roughly 7.5 RVU higher. As a result, a larger setback
value would be calculated which in turn can be interpreted as increased retrogradation capacity.
Data reflects this observation.
Findings support that positively charged lysine had the most influence on pasting
viscosities and temperature. They suggest a less thickened mixture at higher pasting
temperature. The higher pasting times, with the addition of lysine, correlates with a higher
pasting temperature. In addition, lysine breakdown is minimal revealing cooking stability.
However, slightly higher-than-control setback reveals greater degree of retrogradation.
Retrograded starch is most often seen in low-calorie foods (9).
Orange sweet potato starch with the addition of negatively charged aspartic acid (AA)
showed almost inverse data to that of lysine in the areas of breakdown and setback. All
measured viscosities of AA were lower than controls. Minimum viscosity (MV) of AA showed
the lowest value resulting in a high breakdown. This indicates strong degree of instability during
cooking. Final viscosity of AA was significantly lower than control however this occurrence has
more to do with low MV starting point. Lower than control setback indicates less of a tendency
for retrogradation. This notion is supported by the low amylose content determined by the Rapid
Visco Analyzer.

Table 3RVA data of white sweet potato starch and the effects of added amino acids (8).
Peak viscosity (RVU)
Minimum viscosity (RVU)
Breakdown (RVU)
Final Viscosity (RVU)
Total setback (RVU
Pasting time (min)
Pasting temperature (C)

Controlno
Aspartic Acid
amino acid
(-)
221.44 1.34 179.50 4.17
138.69 0.76
88.44 0.76
82.75 1.84
91.06 3.42
189.92 0.38 119.75 1.61
51.22 1.11
31.31 0.86
4.55 0.02
4.42 0.04
79.62 0.26
80.27 0.06

Leucine
207.36 3.31
132.89 1.88
74.47 1.88
189.64 1.79
56.75 1.36
4.51 0.04
79.42 0.03

Lysine (+)
192.44 4.63
110.42 3.92
82.03 5.13
161.75 1.75
51.33 2.35
4.51 0.02
81.48 0.06

Methionine
208.89 1.47
133.42 0.85
75.47 0.79
184.06 0.42
50.64 0.43
4.51 0.04
79.45 0.05

The RVA data of white-fleshed sweet potato starch shows more variation than that of the
orange variety especially with the addition of aspartic acid and both neutral amino acids. This is
more than likely due to a larger percentage of amylose in the starch molecule. Neutral amino
acids leucine and methionine revealed slightly lower pasting viscosities. Leucine having the
highest setback and lowest breakdown does indicate higher tendency to retrograde and greater
cooking stability respectively, than the other amino acids. Data gathered on leucine and
methionine in relation to sweet potato starch is in contrast to that discovered by Liang and King
concerning rice starch (7).
Lysine showed decreased pasting viscosities across the board. Breakdown however was
very much in line with the control reflecting a -0.72 difference thus no direct effect on cooking
stability. An increase in pasting temperature indicates granules require higher temperature to
swell. Total setback of lysine is also very close to control value with a +0.11 difference
representing no substantial difference in retrogradation with its addition. Comparisons with the
orange variety point out that lysine had negligent impact on pasting. The pasting variations
observed in the two starches may best be surmised by the way the lysine amino acid attaches to
the starch chain of a higher amylose content starch (5).

Aspartic acid showed the most notable difference in the pasting characteristics of the
white Beauregard variety. It had the lowest peak, minimum and final viscosities. It also
reflected the highest breakdown at 91.06 3.42 suggesting instability during cooking although
not as notable as with the orange variety. Total setback being the lowest at 31.31 indicates less
opportunity for retrogradation.
Data suggests that the orange variety is easier to cook however is more unstable during
cooking with its high breakdown value. Higher pasting temperature is evidenced by the white
variety and is most likely due to higher amylose content. Chance for retrogradation is the highest
in the white variety however controlled in each variety with the addition of aspartic acid.
Positively charged lysine impacted pasting abilities and decreased breakdown in the orangefleshed variety however had minimal effect on the white variety.
In conclusion, the research conducted by Lockwood, King and Labonte provided insight
into application of amino acid modified sweet potato starch. Starches exhibiting high paste
viscosities, pasting time and temperature, such as with enzyme-modified starches, have been
most useful as manufactured thickeners. In the current study we see subtle differences in
viscosities from the control and no strong evidence to support amino acid modified sweet potato
starch use as a thickener. In fact, pasting characteristics with the addition of the selected amino
acids suggest an inverse reaction to thickening, especially with the addition of positively charged
lysine to the orange-fleshed variety. It is likely lysine modified sweet potato starches may find
their home alongside acetylated sweet potato starch to improve quality and texture in highcalorie food selections (11). A much lower than control setback indicates lower incidence or
retrogradation. This was observed in the current study with the addition of aspartic acid to both

Beauregard varieties. The implications here may result in these starches being used in baked
goods to lessen the staling process (8).
The study concluded that the pasting viscosity variations witnessed between the two
varieties resulted from differing amylose content. Having low amylose content, the orange
variety exhibited more instability during cooking with a high breakdown value however stable
during cooling with low setback and less tendency to show retrogradation. The white variety
showed lower breakdown and higher setback than the orange variety. With the addition of
charged amino acids, both breakdown and setback seemed to be controlled in each variety
ultimately assisting in the prediction of best end-use. Introduction of amino acid modified sweet
potato starches in the food processing industry, especially on a global level, has the potential to
positively impact revenues by finding an end-use for waste once deemed an expense and in
doing so improve environment and expand the industry.

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