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

作　　者：罗密 尹旺 郭崇韬 邓仁菊 付梅[4] 包维嘉 LUO Mi;YIN Wang;GUO Chongtao;DENG Renju;FU Mei;BAO Weijia(Guizhou Biological Technology Institute,Guiyang,Guizhou 550006;Guizhou Key Laboratory of Agricultural Biotechnology,Guiyang,Guizhou 550006;Key Laboratory of Crop Genetic Resources and Germplasm Innovation in Karst Region of Ministry of Agriculture and Rural Affairs,Guiyang,Guizhou 550006;Guizhou General Station of Crop Technology Extension,Guiyang,Guizhou 550000;Guizhou Institute of Science and Technology Information,Guiyang,Guizhou 550006,China)

机构地区：[1]贵州省生物技术研究所,贵州贵阳550006 [2]贵州省农业生物技术重点实验室,贵州贵阳550006 [3]农业农村部喀斯特山区作物基因资源与种质创新重点实验室,贵州贵阳550006 [4]贵州省农作物技术推广总站,贵州贵阳550000 [5]贵州省农业科技信息研究所,贵州贵阳550006

出　　处：《贵州农业科学》2025年第1期10-17,共8页Guizhou Agricultural Sciences

基　　金：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);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);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);贵州省育种科研基础平台创新能力建设(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)。

摘　　要：【目的】探明不同甘薯品种淀粉组成与理化特性,为筛选优质淀粉甘薯品种资源提供依据。【方法】对6个有代表性的鲜食型甘薯品种(泰薯6号、龙薯9号、广薯87、川薯221、福薯604和烟薯25)的块根组成成分、淀粉分子聚合度、热力学特性和流变学特性指标进行测定,分析不同品种甘薯淀粉结构和理化特性的差异。【结果】干物率、总淀粉和直链淀粉含量以川薯221最高,泰薯6号最低,分别仅为川薯221的62.53%、57.05%和52.28%。各品种淀粉颗粒形态相似,但淀粉粒的大小和比例存在差异,其中,川薯221、广薯87和福薯604淀粉粒较大,大淀粉粒占比较多。各品种中短链和中间链占比较高的均是川薯221,分别为15.87%和49.96%,中长链以泰若6号占比最高;长链以龙薯9号占比最高。川薯221和广薯87糊化温度较高,烟薯25糊化温度较低;川薯221和广薯87不易流动,发生弹性形变较为困难;泰薯6号和广薯87黏度和应力较小。【结论】不同甘薯品种淀粉性质存在差异,其中,川薯221和广薯87淀粉含量高、糊化温度高,不易流动,发生形变较困难,可用于提高淀粉凝胶强度和改善粉条品质。【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 

分 类 号：S531[农业科学—作物学]