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Physicochemical properties of starches from sweet potato root tubers grown in natural high and low temperature soils

文献类型： 外文期刊

作者： Shi, Laiquan 1 ; Guo, Ke 1 ; Xu, Xin 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, Peoples R China

2.Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops Jian, Minist Educ, Joint Int Res Lab Agr & Agriprod Safety, Yangzhou 225009, Peoples R China

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

关键词： Molecular structure; Crystalline structure; Thermal properties; Enzyme hydrolysis; Principal component analysis

期刊名称：FOOD CHEMISTRY-X （ 2022影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： Three sweet potato varieties grew in natural high temperature (HT) and low temperature (LT) field soils. Their starch physicochemical properties were affected similarly by HT and LT soils. Compared with LT soil, HT soil induced the increases of granule size D[4,3] from 18.0-18.7 to 19.9-21.8 mu m and amylopectin average branchchain length from 21.9-23.1 to 24.1-24.7 DP. Starches from root tubers grown in HT and LT soils exhibited CAand CC-type XRD pattern, respectively. Starches from root tubers grown in HT soil exhibited stronger lamellar peak intensities (366.8-432.0) and higher gelatinization peak temperature (72.0-76.8 degrees C) than those (176.2-260.5, 56.4-63.4 degrees C) in LT soil. Native starches from root tubers grown in LT soil were hydrolyzed more easily (hydrolysis rate coefficient 0.227-0.282 h-1) by amylase than those (0.120-0.163 h-1) in HT soil. The principal component analysis exhibited that starches from root tubers grown in HT and LT soils had significantly different physicochemical properties.

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