Comparative Analysis of Saccharification Characteristics of Different Type Sweetpotato Cultivars

文献类型： 外文期刊

第一作者： Li, Chen

作者： Li, Chen;Kou, Meng;Song, Weihan;Gao, Runfei;Tang, Wei;Yan, Hui;Wang, Xin;Zhang, Yungang;Li, Qiang;Arisha, Mohamed Hamed

作者机构：

关键词： Ipomoea batata; saccharification; maltose; starch; gelatinization temperature

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 20 期

页码：

收录情况： SCI

摘要： As an important characteristic crop in China, sweetpotato plays an important role in the intake and supplement of nutrients. The saccharification characteristics of sweetpotato determine the edible quality and processing type. Exploring the saccharification characteristics of sweetpotato is of great significance to the selection of processing materials and the formation mechanism of service quality, but there are few relevant studies. A comparison study of two high saccharification varieties (Y25 and Z13) and one low saccharification variety (X27) was conducted to analyze their storage roots physical and chemical properties. The results show that the dry matter content, starch, and amylose content of Y25 and Z13 were significantly different from those of X27. Furthermore, the total amylase activity was significantly higher than that of X27. On the other hand, the starch gelatinization temperature was significantly lower than that of X27. The starch reduction in Y25 and Z13 is four times more than that in X27, and the maltose content of Y25 and Z13 is more than two times that of X27. Finally, the scores of sensory evaluation and physiological sweetness were significantly higher than those of X27. The results provide a theoretical basis for understanding the saccharification characteristics of sweetpotato varieties and are of guiding significance for the selection of sweetpotato parents.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序