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Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

文献类型： 外文期刊

作者： Shi, Laiquan 1 ; Li, Yibo 1 ; Lin, Lingshang 1 ; Bian, Xiaofeng 3 ; Wei, Cunxu 1 ;

作者机构： 1.Yangzhou Univ, Key Lab Crop Genet & Physiol Jiangsu Prov, Jiangsu Key Lab Crop Genom & Mol Breeding, Yangzhou 225009, Jiangsu, Peoples R China

2.Yangzhou Univ, CoInnovat Ctr Modern Prod Technol Grain Crops Jia, Joint Int Res Lab Agr & Agri Prod Safety, Minist Educ, Yangzhou 225009, Jiangsu, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Food Crops, Nanjing 210014, Peoples R China

关键词： sweet potato; variety; growing location; starch; physicochemical properties

期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）

ISSN：

年卷期： 2021 年 26 卷 23 期

页码：

收录情况： SCI

摘要： Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 mu m, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.

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