Sweet potato starch is an important industrial raw material, but it is not applied widely because of its disadvantages including high regeneration rate and poor paste stability. In this study, the starches were incubated at 50°C for 1, 3 and 5 days, their structure and properties were determined, and annealing (ANN) time effects on sweet potato starch were investigated.

中文翻译：

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退火时间对甘薯淀粉结构和性能的影响

甘薯淀粉是重要的工业原料，但是由于其具有再生速度高和糊状稳定性差的缺点而未被广泛应用。在这项研究中，将淀粉在50°C下孵育1、3和5天，确定其结构和性质，并研究退火（ANN）时间对甘薯淀粉的影响。