UTTLIZATION OF AMYLOSE FROM FRACTIONATED SWEET POTATO STARCH*

Montatip Yunchaladt Suisano- Praditdoung2 Saipin Maneepunl

ABSTRACT
To produce the amylose.film from sweet potato starch, the appropriate method of amylose fractionation was found out by salting out method at l27o MgSoo solution and forming amylose complex with 1-BuOH in dilute hydrochloric acid. The results showed that fractionated amylose by salting out method was not effective. It should be carried out by forming the amylose complex. The yield of fractionated starch was 30.16Vocontaining 49.O7Vo amylose. Whereas in the large scale of fractionation obtained only 25.7Voyield and 47.l5Vo amylose content. oblate type which Thereby 3 formulations of

consisted of starch and/or amylose and agar without and with glycerol as

plasticizer were performed by casting method. Each formula of film showed a different dominant. property which corresponded to somc tested value for commercial cellophane. Furthermore, these films also showed the excellent grease resistance which may be suitable as the internal wrapping for a high fat content foodstuff.

INTRODUCTION
The sweet potato (lpomoea batata) belongs to the convolvulaceae or Morning Flory family (Radley, 1916). lt is an enlarged root, a source of the cheap polysaccharide that was able to be grown well in every part of Thailand. Especially, it has been already promoted and developed to be the economic plant by Government since 1987. The major component of sweet potato is a starch which consists of amylose and amylopectin. The starch production should have a starch content at least 2OVo(Wiersema, 1989). Mae Joe variety was selected for starch preparation in this project becauseof its high starch content, light flesh and a high amylose about33Vo (Kalayanee,1989).

Ho.rluii'ufirfluIn:.rnt:douto.:lruii'uln:lnti
nv

Useof Sweer Poraro Starch Flourin Foodprocessinq and

l q U U q q i l U Ul0 U0 ln In te m a tio n aPo r a r o n te r(C IP ) l Ce

Instituteof Food Researchand Product Development, KasetsartUniversity, Bangkok. Departmentof Food Scienceand Technology,Faculty of Agro-industry,KasetsartUniversity.

85

Native starches for the amylose fractionation should not be less than 20Vo amylose. Potato and com starch were good sources to fractionate amylose (Langlois and Wagoner, 1976) as well as rice starch (Phanorchit, 1988). The fractionated amylose could be utilized in a particular way (Gilbert et al., 1964). Due to the structure of amylose, the linear fraction of starch can be a raw material

useful for the preparation of self-supporting film (edible film). Edible film can be defined as rhin layer of edible material (eg. protein, lipid, polysaccharide) applied on (or even within) foods in order to offer a selective barrier and mechanical protection too. The critical important advantage of edible film can be consumed with packaged products without disposing of the package,

corresponding to reducing waste and environmental pollution. (Gennadiose and Weller. 1990).

Objectives l. To study the appropriate method to fractionate amylose from sweet potato starch. 2. To prepare edible film from sweet potato starch including fractionated amylose. 3. To test mechanical properties of edible film.

86

MATERIALS AND METHOD

1. Starch extraction study. The sweet potato was washed, chopped into pieces and ground with mixer machine. Sweet potato starch extraction process was shown in Fig. I.

Sweet potato

+
Washed, chopped

J
Wet ground in mixer machine v Suspensionaqueous
\7

Sieving vibrator \r Starch paste + pulp

+
Decanter v Wet starch 307o moisture content
\y

Oven dry at 45'C \r Starch

Figure I. Diagram of sweet potato starch extraction process.

2. To analyse some chemical componentsof native starch and to observe behavior of chemicalin starch.
2.1 Proximate analysis for moisture content, protein, ash and fat (acid hydrolysis) as dry basis 2.2 Amylose content (Juliano, l97l) 2.3 Brightness of starch examination with Elrepho reflectometer.

87

2.4 Gelatinization temperature hot stagemicroscope by and viscositybehaviorby Brabender amylograph. 3. Methods of fractionation study

3.7 Method of fractionation 3.1.1 Using the liquid-liquid phase separation salt solution of MgSoo which was in adapted as the optimal condition (Phanorchit, 1988) as shown in Fig. IL 3.1.2 Using the solid-liquid separationby selectiveprecipitation with complexing agent (BuOH). But in order to effect the complete dissolution of starch at temperature below 100 oC, Buu", and Pacsu (1953) recommendedthe use of dilute acid solution which was adaptedas the optimal condition as shown in Fig. III.

Native sweet potato starch I lI

MgSOo l2olo

Il
.y
I

pH 6.5-7
l:1oo ( (starch: s a l t . 1

Aut oc lav ea t 1 2 5 'C 4 5 m i n u r e s

\y

Cool at 80'C 60 minutes

+
Centrifuge at 9000 rpm. v Precipitate of amylose v cold HrO Cool at 20"C

o
Supernatant

Wash precipitate of salt + dry in oven

ar80c

filter

Amylose

Precipitateof amylopectin \y HrO

Wash free of salt V dry in oven at 80oC

Amylopectin

Figure II. Optimal condition for amylose fractionation by salting out.

88

Native sweet potato starch I

V <-

.025 N HCI too ml 1-BuOH ml 7.5

Heatin waterbath at 85oC 35 minutes

v
Cool at room temperature24 hours

v
Centrifuge

Precipitated amylose-BuOH complex

Supernatant |
I

I ,1,

l --

wash2 times with MeOH, centrifuge

MeOH 2ti mes -

centrifuge

Wet amylose
I' lo V Amylose

Precipitated amylopectin I
I

drv in
vacuum oven at 70 C

t-

drv in vacuumovenat 70'C

Amylopectin

Figure III.

Optimal condition for amylose fractionation by complexing agent.

3.2 Amylose preparation from sweetpotato starch.

Referring the optimum condition in No 3.l.2,the large scale of fractionationwas carried out as shown in Fis. IV.

89

Native sweet potato starch (25 grams,wet bassis)

<-

200 ml HCI 0.025 N l5 ml of l-BuOH

Heat in water bath at 100C 20 minutes

Y

Cool at room temperature for 24 hours

Y

Centrifugeat 4500 rpm. for 45 minutes

Precipitated amylose-BuOH complex I I O _ Wct amylose I

V

Supernatant |
I

wash2 time" with MeOH, cenrrifuge

+_

MeOH 2 times cenrrifuge

Precipit.ted amylopecrin I
v

drv in
- vacuum oven at 70 C

driedin
- vacuum oven at 70 C

lo

I,

Amylose

Amylopectin

Figure IV.

Amylose preparation.

4. Study on some properties of fractionated amylose. The appearanceol fiactionatcd product and characteristic of their crystal were observed by using SEM. The amylose content was carried out by development of a simplified assay (Juliano, 1971). Thc intrinsic viscosity of fractionated amylose and native starch were conducted using the procedure of Wolff, et al., (1950). In addition, the water activity of fracrionated amylose was measuredwith Novasina thermoconstanter, Model TH 72lBS.

5. Edible film preparation. The oblate type, edible film preparation was vcrified by a moclification method of

Kobayashi (Meer, 1980) into 3 formulas. Films without plasticizerand with glycerol as a plasticizer were carried out for character study.

90

Film preparation was produced by mixing the dissolved hot starch suspension of 5Vo (by weight) to the hot clear agar solution of 2Vo (by weight) at a ratio of l:2 by heating the mixture and stirring until it became homogeneous. A certain amount of polymer solution were cast rn a thin layer on 15x25 cm. stainlesssteel tray by hand. Cast suspensionwere dried over the slightly boiling water bath at 40-50oC for 15 minutes, then the films were peeled off from the surface. All dried films were stored in a closed chamber at room temperature until used (time adequate for equilibrium). In the case of the second and the third formula which consisted of fractionated amylose. It is necessaryto dissolve amylose suspensionin autoclave at 125"C under pressure 1.5 Kg/cm2 for 20 minutes, prior mixing to the agar and/or starch solution and continued the proceeding procedure.

6. Physical properties measurment.

Severalphysical propertiesof films were measured such as the tensile strength(TS) and elongation (E) with Tensile Testing Machine, Pendulum type (Toyo Seiki Seisaku-ShoLtd.) employed TAPPI T404 OM-87. Folding endurance using MIT. Folding Endurance Tester (Toyo Seikei Seisaku-Sho Ltd.) employedASTM D 2176-69(reapproved, 1982). TMI. Elmendorf Tear Testerwas usedto determine tearingresistance the employedTAppI T414 om-gg. Permeability measurement. Gas permeabilityof the films were determined with Gas PermeabilityTester (Daventest Ltd. Welwyn GardenDity England)employedASTM D1434-82. Grease and oil resistance rhe of films were determined a modificationof TAPPI 454 OS-j7. by Other film characteristics. Film thicknesswas randomly measured10 locations on the testing film prior to any measurement. micrometerthickness A tester,Model 49-72TMI. (Amityville L.1. New york) was usedfor this purpose. Film surface was examined using StereoMicroscope (OlympusS-2 Japan). 7. Statistical analysis
The experimental design used for analytical measurement was Factorial in Completely Randomized Design (CRD). The obtained datas were analyzed by using Analysis of Variance (ANOVA) at 1 and 5Vo level. If there were statistically significant differences in analysis of

variance, Duncan's New Multiple Range Test used to compare between treatments.

91

RESULTSAND DISCUSSION

1. Starch extraction from sweet potato Result of starch extraction from sweet potato was obtained about 21Vo yield. Normally starch content of sweet potato in Thailand is from l0 to 25V0, but mature root of Mae Joe variety contained about 23-5Voof starch (Kalayanee, 1989). Isolation of starch content depends on variety, maturing and processing loss, such as grinding time, ratio of water and flesh and leachins of suspension aqueous in vibrator step.

2. Analysis results. Proximate percentage analysis of Mae Joe variety sweet potato starch were shown as dry basis such as moisture content 11.76, protein 0.10, ash 0.38, fat 0.14 (acid hydrolysis). Madamba (1975) explained that the amount of residual protein and lipid is an index to the puriry of srarch. Only traces of protein were present in the purified starch and ash content was low. Lipid content O.14Vowas also low. This amount of fat was not washed out with acetone or ether but was removed by ethanol, methanol. Amylose content of this variety of sweet potato starch was about 33vo corresponding to the same variety of sweet potato as reported by Kalayanee (1989). Generally the optimum amylose content for fractionation should not be lower than 20Vo. Therefore this variety of starch is appropriate to of sweet potato starch was 90.3Vo(Vo Mgo) which was rather high because the flesh of raw study the further method of separation. The brightness sweet potato was white. Starch grains in Figure V. are observed from photomicrograph enlarged to a final magnification of 1000 and showed the variable shapes (oval, faceted round, polygonal) and are generally nonaggregated. Under hot stage microscope, gelatinization range 72.5-82.5"C was obtained but mean value o l' gelar . iniz at i ote mp e ra tu re a s ' 7 1 " C . n w .5 Amylograph of sweet potato starch in Figure VI showed the viscosity behavior of starch paste and pasting temperature 78"C. at

92

Figure V. Native sweetpotato starch granule 1OOOX. 3. Result of the amylosefractionation.

3.I

Resulf of fractionation method 3.1.1 The amylose fiactionation fiom swcet potato starch by precipitation with

magnesium sulfate as mentioned was shown in Table I & II. The yicld of fiactionated product about-47.34Vo was obtained, but the contcnt ol amylosc could not bc analysed because of undissolvedproduct in NaOH solution.

Table I. Yield of fractionatedproduct by salting out in lIVo magnesium sulfate solution.

Starch (gram)
o .J

pH of solution

6.15
b

6.75 (flltered) 39.21

c

I 2 3

42.95 2t.10 14.78

f e

52.85 28.0 18.58

e

20.3
15.07
t

(Value within the same column having the same letter are not significantly different at p>0.01)

93

Table II. Yield of fractionatedproduct by salting out in magnesiumsulfatesolution and I gram of starch. MgSO.
o/o

pH of solution

6.3 42.95
bcd

6.15 52.85
ab

6.75 (filtered)

lI t2 13

39.2r
31.46 36.t9

ed

41.34 41.65

abc

54.94" 55.3

ce

abc

cl

(Valuc within the same column having the samc lctter trre not signiticantly different at p >0.0i)

3.1.2

Results of amylose separationby forming amylose-butanolcomplex from

sweet potato starch were sunmarized in Table Ill & IV. Amount clf starch and 1-BuOH cfl'ectecl significant dift'erencton liactionatcd product. Table Ill & IV showed that the maximurn yield cl' l'ractionated product to be 45.80o/o 0.01 N HCl, but such conditions were not furthcr mcnt.ioned at duc to incomplete gclatinizationof cooking starch. Theref'orcthc optimum condition for amylosc gram starch and 7.-5ml BuOH which gave 30.160lo yicld separationshould be at 0.02-5N HCl, 12.-5 in with amylose content 4L).01o/o Table lll and lV.

Table III. Yield of fractionatedproduct by precipitationwith BUOH.

Starch content (wet basis,gram) Conccntration of HCI ( N)

12.-5 BuOH (ml) 1.5

l-)

l5

1.5

t5 10.89
19.23' 24.45n" 42.1(t
ab lc

0.i
0.0,5 0.025 0.01

12.53
20.8 I
i

shhshh

tt. 3 1
lq ' 19.34

1 r. 6 , r'
21.12 3r.81'o
" 45.80 f

30.1(,"'' 31.06
abc

22.J6"t 35.63
bc

(Value within the samc column having the same letter are not significantly different at p> 0.05)

94

Table IV Amylose content in fractionated product by precipitation with BuOH

Starch content (wet basis, gram) Conccntration

t2.5 BuOH (ml) 1.5 l5 46.19 58.98" 55.31

abc ef

15

1.5
oh

l5 35.43 50.14 54.58

bcde

0 .1 0.05 0.025 0 .01

41.89'

37.5l" 48.28 46.19

et e

51.30
49.01

abcde

ccle

abcd

41.98

56.78

ab

46."t2

ef

48.45

de

(Value within the same column having the same letter are not significantly different at p > 0.05)

3.2

In thc large scale preparation of fractionated amylosc,25.7Vo yield and 47.15Vo

amylose content were obtained. The figures showed that both yield and amylose content became lower than the result of optimum condition in No. 3.1.2. According to the degree of rearmenrs, starch granule might be degraded and some loss of BuOH content affected on the complex formation.

4. Some properties analysis. The appearance of fractionated amylose was opaque and dense but amylopectin fraction was clear and transparencyas shown in figure VII.

1000 800 600 400 200 0 60 80 ---'.-.-

- ai
LLJ 7

=a
qY MJ

SX

100

COOKING TIME (MIN.}

Figure VI. Brabender amylograph shows the behavior viscosity of sweet potato starch.

95

Figure VII.

Appearance of amylose and amylopectin from sweet potato.

Another way of visualizing characteristicsof amylose and amylopectin crystals under SEM was to observe the distinctly different shapesand sizes in Figure VIII and IX.

Figure VIII. Fractionatedamylose8OO X

96

Figure IX. Fractionatedamylopectin1OOX.

Table V. Analysis of some physical and chemical properties of native starch and fractionated amvlose.

Measurements Moisture content (Vo)

e

Nativc starch

Fractionated amylose

tl.16-12.23 0.475-0.523 33.62 212.09 80r,860

4.09-6.53 0.115-0.26r 41.15 27.14 79.582

Amylose (o/o)

q 1mt/e) MW.

The results o1'thc analysiswere presentcdin Table V.

Not only moisture content but also

tl'rewater activity valuc of the native starch and thc fractionatcdamylosc wcre distinctly different. Thc variation of them are surroundingdcpcndcnt,the starch and amylose thus should bc kept in the closed container. Thc amount of amylose in nativc starch and fractionatedamylosc were 33.62 and 41 .75 respectively. It showed that thc fractional method cannot scparatethc amylose fiaction so much that breeding maizc variety were developed containing up to 85oloamylosc in the starch (Tegge, l9ft4). Howcver the fiactionated amylosc can be providcd 1o enhancc the amount o1 amylosc in native starch.

97

The intrinsic visc.osity number of starch component and fractionatcd amylose uslng a capillary viscometercould be measuredand molecular weight of them were consequentlyshown in Tablc V. Due to the viscosity and molccular size of polymer relation has becn shown by the gcneral equation (N) = KM" (Greenwood, 1964).

5. Film preparation The ingredient of preparedfilms were shown in Table VI.

Table VI.

Formula of film preparation.

Weight of ingredient(granr) Irormula Starch l0 Am ylo se Agar 8 U

Am ounl ol am y l os c i n fi l m f .i .1

glycerol (7o)

0.2s
15.44 19.43

0.5
I 4.63

t6.32 20.56
24.19

2 3

5
l0

8 8

18.42 22.20

23.42

The oblate type edible film has been performed the certain formula ingredients. The nature of starch used in the oblate formula greatly influenced the properties of edrble films. This is due to ability of starch dispersion to form film and binding particle together or to a substrate. Whereas agar aids in high gel strerrgth after cooking and a good stabilizer(Schoch, 1985). Sfereo microscope To better ascertain whether dispersability of ingredient for interlacing to form network in edible film wcre examined using stereo microscope. Results ware shown in Fig. X-XII. The surface and texture of films were noticed and presumed that the dissoved amylose affected on the transparent of films in Fig. X - XII. Decreasing the dissolved amylose content

decreased the fllm transparent. When the compatibility of dissolved starch and agar were still homogeneous, the appearance of films in Fig. X were smooth and transparent. Whereas the incomplete dissolved amylose dispersed in homogeneous solution of starch and agar. Consequently the opaque and more thickness of films were obtained in Fig. XI. Films in Fig. XII were opaque,

dull more and more thickness, brittle and granular. Due to the undissolved amylose dispersed in a clear gel of agar.

98

The glycerol as plasticizcr was added to the film {brming solution improved softncss and flexibility. Due to intermolecular force bonding was weaken as well as the interlacing network

structurcof films were also promoted.The f ilms thus got more dense.

M.

&.

&'
ttlt?2q,!,

*$r

&
'S,

Figure X. Surface of films made from starch and agar with O.O 0.25 O.6OVoglycerol, magnificationI 2O x using stereo microscope.

99

s* $

!-'

Fig. XI. Surface of films made from starch-amylose and agar with o.o, o.25, o.5o%o glycerol,magnificationl2O X using stereomicroscope.

100

o=dfu

Fig. XII. Surface of films made from amyloseand agar with O.O,O.25, O.\OVo glycerol, magnificationl 2O X using stereo microscope.

t0l

Physical properties. Film thickness varied directly to the amount of amylose and glycerol as shown in Table VII. Film made from the mixture of starch and agar produced an appropriate thickness in the range of 0.0238-0.0284 mm. Film made from the mixture of starch and/or amylose and agar were

granular increasing which their transparence respectively decreased, thereby enhanced the film thickness. The results of physical properties (tensile strengtl. *.rd elongation, tear strength and double folding endurance) were presented in Table XII. The amount of amylose and glycerol influenced significant different on the physical properties of films. Films made from a mixture of starch and agar without glycerol produced the maximum TS. 4.65 kg/mm2 1OO+Z psl;. This film could be compared to the amylose film by solvent casting method showed TS of 5070 psi. (Mumma, 1967). Mumma also reported that cellophane film for satisficd packaging only provided the minimum TS of 3000 psi. However films madc from starch-amyloseand agar with 0.25o/oglyccrol produccd TS of 2.19 kg/mm
2

(3128 psi), while films madc from amylose and agar gave the lower TS value than

thc minimum TS of cellophanc,bccauseof the incomplctc dissolvcd antylosc. The elongation and tcar rcsistancc increased as thc amount of glyccrol also increascd. While folding cnduranccvaricd indircctly to the amount of glycerol and amylosc. Gas pcrmcability studicd o1' plasticized amylose film showed that thc amount of glyceroi influenced gas permeability ratc. In crcasing the glycerol content in the filrn decrcasedthe gas pcrmeability rate at 27'C arrd (r57o RIJ as indicated in Tablc XIII. Corrcsponding to Banker

(1966) reported that the arrangcmcntof molecule in the film with more polar groupins are rathcr in order, makcs lcss porous films, pennits lowcr anrount of gas to pass through them. Whcreas dccreasing thc amylosc content resulted in de.crcasc pcrmeability for cach formula. Rut 1'or a dil'fcrcnt lbrmula of the film. pcrrncabiiitywas independenton amylosc contcnt. According l<l thc eff'ectsof dissolving tempcratureon amylose could nol.bc controllcd up to i5{}-l7t} C. Thc rcsults of {'ilm permeability to vcgctable oil showcd that all of the prcpared lilms diri not pcrn'rit any oil niigratiott ovcr 36 hours. Thus no dctcctable miqration ol' any filrn ttrickness wcrc obscrvcd.

ta2

Table VII. Physical properties of oblate films.

Glycerol Formula Vo

Thickness
(mm)

TS
Kg/mm

E
Vo

Thickness
(mm)

TEAR
(gram)

Thickness
(mm)

FE
DF

0
I

0.0238 0.0284

4.65 4.t6
b

2.4

bc

0.0273 0.0298 0.0265

3.39 4.56 4.58

0.037 0.035 0.035

34t.4 2 8 8I.I
stretch

0.25 0.5

2.95

abc

0.021s

3.3r
d

3.15

t)
2

0.432 0.0374 0.0525

2.29 2.19 1.59

d

1.0 1.85 3 . r5
ab cd

0.0371 0.0327 0.0463

3.29 3.85
cd

0.0302 0.0391 0.0594

228.36 143.68 143.38

0.25 0.5

8.15

0
3

0.0430 0.0484 0.0576

41 41

ed

1.0 1.05 2.25

0.0421 0.0481 0.0482

r. 5 5 3.1 1 5.83

0.0443 0.0556 0.0591

break 58.34 170.2

0.25 0.-50

39

ebc

(Valuc within the same column having thc same lctter are not significant ctifl'erent at p>0.0.5)

Table VIII. Raie of gas permeabilityof oblate I'ilms.

G ly c c r ol
(/n)

Rare ol' gas permeabiliry (mllm 124hrs/t arm) Thickncss FI 'Ihickness (mm)

F2

'fhickncss (mm)

t'_1

0"0{) 0.:5 0.50

().t)2"+
ii.03{) ().():t:r

4 .8 -l -l -cl x 0

.l

0.038 0.0,12 0.0.1,1

I .-561x 10

-3 l

0.043 0.064 0.064 3.5608x l0

l

I .li9l7xl0
I.? 3 i 5 i l 0

.3

1.1559x10 1.094x l0
l

2.1765x10

.J

Fl FZ F3

.= slarch and agar i'ilnr = starch,amyl<tse and agar filnt = amylose and agar filrn

103

CONCLUSION
It might be able to conclude that some components and properties of prepared starch from sweet potato, Mae Joe variety were investigated prior to find out the appropriate method for amylose fractionation. The finding from this study revealed that the fractionated amylose by complexing agent was effective. Thereby the oblate type etlible films 3 formulas were performed by castlng method. Studied on lhe appearance and some physical properties showed that grease

resistanceof films were excellent. Thus the feasibility of film application should be used as the internal wrapping for a high fat content fbodstuff.

RECOMMENDATION
l. The amylosc fractionationby complexing agent should be further studied especiallv the chemical residual in the fractionated product prior to adoption. 2. There are some problems for dissolving the amylose at high temperature. In order to succeedthe aim of film forming ability the soluble propertiesof amylose should be developed bv modifying method. 3. Oblate type film should be studied more by using a different starchcs without amylose fractionation. Production cost and the chemical residual from fractionation may be reduced.

REFERENCES ri'nurfi si'ufin::ru. r.rfiqriiu'lifurmfl, u. 3j-161untlld.rra?runr:rnun: e532). n:rueurnr: rnu : quelfurJ : vwj t l il : vnto 1{:rr : rru nr: d'ilrJ rrfi.r gri6nr: nr: ru rra nr: n f.r u rJ ). fifl y
d<

aarnfu rnfl flo{ il : vrvr 1lr t -+frr r rnru2fi2 u rL rin ura''u ri'o : : rufr: rr, fl u r qh n r
n:{tl]1'{"1.

iluofin#cyryru.rnayl.rd. zs:I . nr:trund?uoufilad0rnrrflr{rrrdr iiluru^?,tur'ilTrururlvr. ilr.rrimurn'ulnu det nq.rru n:flt f, n"r.

B ank er , G . S . 1 9 6 6 . F i l m c o a ti n g th e o ry a n d pracri ce. pharm. S ci .55: g1. J. B auer , A . W . an d E . P a c s u .1 9 5 3 .T e x ti l e R e search J.23:860-B i l . Gennadios,A. and C.L. Weller. 1990. Edible Film and Coatings from Wheat and Corn proreins. Food Technol. l0: 63.

r04

Gilbert, L.M., G.A. Gilbert and S.P. Spragy. 1964. Starch Fractions:amylose and amylopection from potato starch.p.25. ln R.L. Whistler, R.L. Smith, I.N. BeMiller and M.L. Wolform (eds.). Methods in Carbohydrate Chemistry. Vol. IV. Academic Press, New York. Juliano, B.O.1971. Simplified assayfor milled-rice amylose.Cereal Sci. Today. 16(10) : 334-360. Langlois, D.P. and J.A. Wagoner. 1967.p. 84. In R.L. Whistler and E.F. Paschall(eds.).Starch

Chemistry and Technology Vol. II. Academic Press, New York. Meer, W. 1980. Agar, pp.7.l-7.19. In R.L. Davidson (ed.) Handbook of Water Soluble Gum ancl Resins.McGraw Hall Book Company, New York. Mumma, C.E. 1967. Developmentof extrudedamylose packagingfilm. Cereal Sci. Today. 12(l):4. Radley, 1.4.,1976. The Manufactureof Swect Potato Starch.p.213. In J.A. Radley (ed.). Starch ProductionTechnology. Applied SciencePublisherLtd., London. Schoch,T.J. 1985. Carbohydratestarch.p. 112. In YeshajahuPomeranz(ed.). Function Properties of food Components. Food Sciencc and Technology. AVI. Academic Press. Orlando. Tegge, G. 1984. Glucose syrup thc raw material.pp.9-64. In S.L. Dziedzic and M.W. Kearsley (eds.).Glucose Syrups:Science and Tcchnology. Elsevier Applied Science.Publisher. London. Wiersema,G.S. CIP. 1989. Introductionto sweetpotato processing. Paper presenteddunng Tratning. Course on Swect Pol.ato Productionand Utilization, August l-4, Thailand. Wolff, I.A., L.J. Gundrum and C.E. Rist. 1950. A simplified procedure for the characlerizationof starch fractions by viscosity and iodine sorption.J. Am. Chem. Soc.72:5188.

t05