Effects of the Mixture Starches from Different Sweet Potato Varieties on the Physicochemical Characteristics and Quality Properties of Starch Noodles

The structure, physicochemical characteristics and quality properties of the starch of Shangshu No.19 and Guangshu No.87 with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100) were analyzed. The results showed that the proximate composition, particle size and structure of mixed starches with different ratios exhibited the additive effect of two kinds of starches. The gelatinization characteristics of Shangshu No.19 starch were higher than that of Guangshu No.87 starch, the interaction between low ratio (≤ 50%) of Guangshu No.87 starch and Shangshu No.19 starch improved the gelatinization characteristics of the mixed starches, while the addition of high ratio (>50%) of Guangshu No.87 starch had an antagonistic effect on the gelatinization characteristics. The antagonistic action between the two starches reduced the solubility of the mixed starchs, and the addition of high ratio (>50%) of Guangshu No.87 starch had a synergistic effect on the increasing of swelling power. The initial temperature and enthalpy value of the starch of Shangshu No.19 was higher than that Guangshu No.87, and the interaction between them increased the initial temperature of the mixed starches and decreased the enthalpy value. Besides, the gelatinization characteristics and the initial temperature of the mixed starches were positively correlated with the quality properties of the starch noodles, therefore, the above factors could be used as evaluation indexes of starch mixing for guiding the production of starch noodles.