贵州农业科学2025，Vol.53Issue(1)：10-17,8.DOI:10.3969/j.issn.1001-3601.2025.01.002
不同品种甘薯的淀粉结构与理化特性
Structural and Physicochemical Properties of Starch from Different Sweet Potato Varieties
摘要
Abstract
[Objective]In order to provide basis for screening high-quality sweet potato varieties,the starch composition and physicochemical properties of different sweet potato varieties were comprehensively evaluated and analyzed.[Method]The component composition,molecular polymerization degree of starch,thermal properties and rheological properties in tubers of 6 representative fresh-eating sweet potato varieties(Taishu 6,Longshu 9,Guangshu 87,Chuanshu 221,Fushu 604 and Yanshu 25)were determined,and then the differences of starch structure and physicochemical properties of different varieties were analyzed.[Result]Chuanshu 221 had the highest dry matter rate,total starch and amylose contents,while Taishu 6 had the lowest,accounting for only 62.53%,57.05%and 52.28%of Chuanshu 221,respectively.The morphology of starch granules was similar among all varieties,but the size and proportion of starch granules were different.Among them,the size and proportion of starch granules were larger in Chuanshu 221,Guangshu 87 and Fushu 604.The proportion of medium-short chain and intermediate chain of each varieties was higher in Chuanshu 221,respectively 15.87%and 49.96%.The medium-long chain was higher in Tairuo 6,and the long chain was higher in Longshu 9.The gelatinization temperature of Chuanshu 221 and Guangshu 87 was higher,while that of Yanshu 25 was lower.Chuanshu 221 and Guangshu 87 were not easy to flow,and it was difficult to deformation.Moreover,the viscosity and stress of Taishu 6 and Guangshu 87 were lower.[Conclusion]The starch properties of different sweet potato varieties are different,among which Chuanshu 221 and Guangshu 87 have high starch content,high gelatinization temperature,difficult to flow and deformation,which can be used to improve starch gel strength and vermicelli quality.关键词
甘薯/淀粉/结构/理化特性/直链淀粉/淀粉粒Key words
sweet potato/starch/structure/physicochemical properties/amylose/starch granules分类
农业科技引用本文复制引用
罗密,尹旺,郭崇韬,邓仁菊,付梅,包维嘉..不同品种甘薯的淀粉结构与理化特性[J].贵州农业科学,2025,53(1):10-17,8.基金项目
贵州省科技计划项目"不同甘薯品种淀粉性质及其合成酶多态性研究"(黔科合基础-ZK[2022]一般280) （黔科合基础-ZK[2022]一般280）
贵州省科技计划项目"红芯薯种质资源创新及其肉色调控关键基因发掘与利用研究"(黔科合支撑[2023]一般024) （黔科合支撑[2023]一般024）
贵州省科技计划项目贵州省甘薯工程技术研究中心(黔科合平台人才[2019]5201) （黔科合平台人才[2019]5201）
贵州省育种科研基础平台创新能力建设(黔科合服企[2022]014) （黔科合服企[2022]014）
贵州喀斯特山区重要作物生物育种平台建设项目(黔科合中引地[2023]033) （黔科合中引地[2023]033）
