Fine structure and relationships with functional properties of pigmented sweet potato starches

Abstract Variations in fine structure of pigmented sweet potato starches and their relationships with starch functional properties were explored in this study. The amylose content (18.63–20.45%), XAM1 (308–387) and hAP2 (0.723–0.810) and hAM2 (0.134–0.167) significantly differed (P