Effects of growth temperature on multi-scale structure of root tuber starch in sweet potato
文献类型： 外文期刊
作者： Guo, Ke 1 ; Lin, Lingshang 1 ; Li, Enpeng 1 ; Zhong, Yuyue 3 ; Blennow, Andreas 3 ; Bian, Xiaofeng 4 ; Wei, Cunxu 1 ; Petersen, Bent Larsen 3 ;
作者机构： 1.Yangzhou Univ, Key Lab Crop Genet & Physiol Jiangsu Prov, Key Lab Plant Funct Genom, Minist Educ, Yangzhou 225009, Peoples R China
2.Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops Jian, Joint Int Res Lab Agr & Agriprod Safety, Minist Educ, Yangzhou 225009, Peoples R China
3.Univ Copenhagen, Dept Plant & Environm Sci, Frederiksberg C, DK-1871 Copenhagen, Denmark
4.Jiangsu Acad Agr Sci, Inst Food Crops, Nanjing 210014, Peoples R China
关键词： Sweet potato; Growth temperature; Starch; Multi -scale structure; Biosynthesis
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.723； 五年影响因子：9.964 ）
ISSN： 0144-8617
年卷期： 2022 年 298 卷
页码：
收录情况： SCI
摘要： Sweet potato was planted at three soil and air temperatures (21, 25 and 28 degrees C) with the same humidity and light time/intensity. Root tuber starches were isolated, and their multi-scale structures were investigated to reveal the effects of growth temperature on starch properties. Growth temperature did not change the morphology and amylose content of starch, but markedly increased the size of starch from volume-weighted mean diameter 12.2 mu m to 17.0 mu m. Starch grown at high growth temperature exhibited less A branch-chains and lower branching degree of amylopectin and more B2 and B3+ branch-chains of amylopectin than at low growth temperature. With increasing growth temperature, starch changed from CC-type to CA-type, its relative crystallinity and lamellar peak intensity increased, and the thickness of crystalline and amorphous lamellae did not significantly change. Starch grown at high growth temperature exhibited significantly higher gelatinization temperature than at low growth temperature, but had similar gelatinization enthalpy.
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