不同加工型马铃薯块茎中淀粉含量及其理化特性差异分析  

Differential analysis of starch contents and its physicochemical properties in potato tubers of different processing types

作　　者：石瑛[1] 谢雪莹 赵家慧 许柯银 SHI Ying;XIE Xueying;ZHAO Jiahui;XU Keyin(School of Agriculture,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学农学院,哈尔滨150030

出　　处：《东北农业大学学报》2024年第6期1-13,共13页Journal of Northeast Agricultural University

基　　金：现代农业产业技术体系专项资金资助(CARS-09)。

摘　　要：马铃薯淀粉是重要工业原料,因其优异的理化特性在原料市场需求量稳定。为探究不同马铃薯品种淀粉理化特性差异,以6个马铃薯品种为研究对象,比较淀粉含量及理化特性,结合其在生育期和贮藏期的动态变化进行综合评价。结果表明,不同马铃薯品种淀粉理化特性在基因型间存在显著差异。生育期间淀粉含量整体呈升高趋势;直链淀粉含量呈阶梯式下降趋势;透明度呈逐步下降趋势;冻融稳定性在苗后70 d最佳。贮藏期间淀粉含量和淀粉析水率主要受贮藏温度影响;直链淀粉含量和淀粉透明度受贮藏温度和贮藏时间的共同调控;淀粉粒径分布因品种而异。通过主成分分析得出,生育期综合表现较好的是延薯5号和东农317,贮藏期综合得分较高的是东农317和克新27。Potato starch is an important industrial raw material with stable demand in the raw material market due to its excellent physicochemical properties.In order to investigate the differences in starch physicochemical properties of different potato varieties,six potato varieties were used as research objects,and a comprehensive evaluation was carried out by comparing the starch contents and physicochemical properties and combining them with their dynamic changes during the growth period and storage period.The results showed that starch physicochemical properties of different potato varieties differed significantly among genotypes.During growth period,starch content showed an overall increasing trend;straight-chain starch content showed a stepwise decreasing trend of change;transparency showed a gradual decreasing trend;freeze-thaw stability was optimal at 70 d after seedling.During storage period,starch content and starch precipitation rate were mainly affected by storage temperature, straight-chain starch content and starch transparency were jointly regulated bystorage temperature and storage time;starch particle size distribution varied according to varieties.Evaluation models such as principal component analysis yielded that the better overall performance duringthe growth period was given by Yanshu 5 and Dongnong 317, and the better overall performance duringthe storage period was given by Dongnong 317 and Kexin 27.

关 键 词：马铃薯 淀粉 加工型品种 理化特性 动态变化 

分 类 号：S532[农业科学—作物学]