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Effects of nitrogen level on structural and functional properties of starches from different colored-fleshed root tubers of sweet potato

文献类型： 外文期刊

作者： Guo, Ke 1 ; Bian, Xiaofeng 3 ; Jia, Zhaodong 3 ; Zhang, Long 1 ; 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, Minist Educ, Joint Int Res Lab Agr & Agriprod Safety, Coinnovat Ctr Modern Prod Technol Grain Crops Jia, Yangzhou 225009, Jiangsu, Peoples R China

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

关键词： Sweet potato; Nitrogen fertilizer; Starch; Structural properties; Functional properties

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

ISSN： 0141-8130

年卷期： 2020 年 164 卷

页码：

收录情况： SCI

摘要： The nitrogen (N) influences the growth of sweet potato. However, it is unclear whether the different levels of N can affect starch physicochemical properties. In this study, 9 different colored-fleshed sweet potato varieties were planted in the same field with additional N fertilizer treatment of 0, 15 and 30 kg/ha. The physicochemical properties of starches from root tubers were measured. With increasing N level, the amylose content decreased in yellow-fleshed variety Sushu 16 and increased in white-fleshed variety Sushu 29 and purple-fleshed varieties Ningzishu 1 and 4, but did not significantly change in other varieties. The starch size decreased in purple-fleshed variety Ningzishu 1 and white-fleshed varieties Sushu 28 and Sushu 29 with increasing N treatment, but first increased then decreased in yellow-fleshed variety Sushu 16 and first decreased then increased in white-fleshed variety Sushu 24 and yellow-fleshed variety Sushu 25. The different levels of N treatment had no influence on protein content, crystalline structure, and gelatinization enthalpy of starch. The effects of N treatment on gelatinization temperatures and pasting viscosities of starches were determined by varieties and genotype backgrounds of sweet potato. The PLSR and PLS-DA were also carried out based on structural, thermal, and pasting parameters of starches. (C) 2020 Published by Elsevier B.V.

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