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Effects Of Amino Acids On The Properties Of White-Fleshed And Orange-Fleshed Beauregard Sweet Potato Starch, Stephanie Helen Lockwood
Effects Of Amino Acids On The Properties Of White-Fleshed And Orange-Fleshed Beauregard Sweet Potato Starch, Stephanie Helen Lockwood
LSU Master's Theses
This study assessed the effects of amino acid additives, aspartic acid, leucine, lysine, and methionine, on the pasting and thermal characteristics of white-fleshed and orange-fleshed Beauregard sweet potato starches. Also, the white-fleshed and the orange-fleshed sweet potato starches were compared for any differences in their resistant starch and crystalline properties. This study was performed using Differential Scanning Calorimetery (DSC), Rapid Visco Analysis (RVA), X-ray Diffraction (XRD), and Resistant Starch Determination. The orange-fleshed starch granules began to gelatinize at a lower temperature (56.8°C) than the white-fleshed starch (70.1°C), but the two starches needed the same amount of energy to gelatinize. Lysine …