Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers
文献类型： 外文期刊
作者： Ahmed, Sulaiman 1 ; Zhou, Xin 1 ; Pang, Yuehan 1 ; Xu, Yanjie 1 ; Tong, Chuan 2 ; Bao, Jinsong 1 ;
作者机构： 1.Zhejiang Univ, Inst Nucl Agr Sci, Coll Agr & Biotechnol, Huajiachi Campus, Hangzhou 310029, Zhejiang, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China
关键词： Potato starch; Apparent amylose content; Pasting properties; Gel texture; Thermal properties; Genetic diversity; Microsatellite markers
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2018 年 257 卷
页码：
收录情况： SCI
摘要： Genetic diversity of 29 potato genotypes was estimated by their starch physicochemical properties and microsatellite markers. The apparent amylose content (AAC) of potato starches averaged 25.3%, ranging from 18.9 to 29.4%. Significance differences were observed in pasting and gel texture properties among potato accessions. Wide genetic diversity was also found in the gelatinization temperatures (T-o, T-p, T-c), enthalpies of gelatinization, enthalpies of retrogradation and retrogradation percentage, which had ranges of 62.2-67.6 degrees C, 66.1-71.1 degrees C, 73.5-77.4 degrees C, 17.5-21.0 J/g, 1.95-4.41 J/g, and 10.6-21.4%, respectively. AAC had significant correlation with pasting viscosities and gel hardness, but had no correlation with thermal and retrogradation properties. The grouping of the potato genotypes using 30 microsatellite markers did not correspond to that drawn using the starch physicochemical properties. Molecular analysis revealed that genotypes with interesting starch properties were distributed among three clusters. Potato starches exhibited interesting physiochemical properties could be applied in food and industrial applications.
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