Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido
Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido
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DOI：
10.3136/fstr.22.687
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发表时间：
2016-09-01
影响因子：
0.6
通讯作者：
Koaze, Hiroshi
中科院分区：
文献类型：
--
作者：
Pelpolage, Samanthi;Nakata, Kazuma;Koaze, Hiroshi
以日本北海道两个地点栽培的4个加工型马铃薯品种为材料，研究了品种和产地对其理化性质的影响。对直链淀粉和磷含量、平均颗粒大小、溶解度、膨胀力、热性能和糊化特性进行了评价。皮尔逊相关分析和双因素方差分析发现，直链淀粉含量、磷含量和平均籽粒大小在四个品种间和两个地点之间存在显著差异(p<；0.05)。来自神川的淀粉的膨胀力和糊化特性较高，而来自东京的淀粉的溶解度较高。神川的Kitahime的T-0和T-P以及神川的Andover和Snowden的T-0、T-p和T-c较高，表明神川种植的淀粉颗粒存在更稳定的结晶结构。因此，品种和种植地点显著影响淀粉的热学和糊化特性(p<；0.05)。
Starches from four processing type potato varieties, cultivated in two locations in Hokkaido prefecture of Japan were evaluated for the effects of variety and growing locations on their physicochemical properties. Amylose and phosphorous contents, average granule size, solubility, swelling power, thermal and pasting properties were evaluated. Pearson's correlation analysis and two-way ANOVA were applied and found that significant differences in amylose content, phosphorous content and average granule size were observed among the four varieties and between the two locations (p < 0.05). Swelling power and pasting properties were higher in starches from Kamikawa, while solubility was higher for starches from Tokachi. Higher T-0, and T-P, observed for Kitahime in Kamikawa and T-0, T-p and T-c for Andover and Snowden in Kamikawa suggest presence of more stable crystalline structures in starch granules grown in Kamikawa. Thus, variety and growing locations affected the starch properties, such as thermal and pasting properties significantly (p < 0.05).