贵州农业科学2025，Vol.53Issue(6)：91-100,10.DOI:10.3969/j.issn.1001-3601.2025.06.010
不同类型甘薯淀粉性质与食用品质的相关性研究
Study on Correlation of Starch Properties and Food Quality of Different Types of Sweetpotato Varieties
摘要
Abstract
[Objective]The differences in starch characteristics and eating quality among different types of sweet potato varieties were clarified to provide a reference for breeding high-quality cultivars.[Method]Five starch-type varieties(Shangshu 19,Xushu 22,Chuanshu 225,Xiangshu 98,Yushu 17)and five fresh-eating varieties(Ziyun Hongxin,Pushu 32,Jishu 26,Zheshu 13,Futian 1)were analyzed for starch content,thermodynamic properties,starch molecular polymerization degree,granule structure and eating quality.Differences and correlations among these indexes were evaluated.[Result]The indexes in starch properties and eating quality of different sweet potato varieties were different.Starch-type varieties exhibited higher total starch(58.44%),amylose content(23.49%),gelatinization onset temperature(66.56℃),peak temperature(74.13℃),conclusion temperature(87.11℃),and gelatinization enthalpy(12.94 J/g)compared to fresh-eating varieties.Starch-type varieties had lower proportions of short and medium-long starch chains but higher proportions of intermediate and long chains than fresh-eating varieties.Eating quality of each varieties ranked as Pushu 32＞Zheshu 13＞Jishu 26＞Yushu 17＞Xushu 22＞Chuanshu 225=Xiangshu 98＞Ziyun Hongxin＞Shangshu 19＞Futian 1.Varieties with higher proportions of medium and small starch granules showed superior eating quality.The correlations analysis showed that post-cooking appearance and residual fiber scores were negatively correlated with starch thermodynamic parameters.Total eating quality score showed highly significant positive correlations with texture and flavor and a significant positive correlation with residual fiber.[Conclusion]Fresh-eating sweet potato varieties generally outperform starch-type varieties in eating quality,with smaller starch granules and fewer fibers,making them a promising direction for breeding high-quality cultivars.关键词
甘薯/鲜食型/淀粉型/淀粉特性/食用品质/淀粉热力学特性Key words
sweet potato/fresh-eating type/starch-type/starch properties/eating quality/starch thermodynamic properties分类
农业科技引用本文复制引用
罗密,郭崇韬,关郁芳,邓仁菊,尹旺,包维嘉..不同类型甘薯淀粉性质与食用品质的相关性研究[J].贵州农业科学,2025,53(6):91-100,10.基金项目
贵州省科技计划项目"不同类型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),"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) （黔科合基础-ZK[2022]一般280）
贵州省育种科研基础平台创新能力建设项目(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）
