文献类型： 外文期刊
作者： Wang, Ying 1 ; Huang, Wenjing 2 ; Zeng, Fankui 3 ; He, Jitian 4 ; Pan, Zhechao 1 ; Sahito, Zulfiqar Ali 1 ; Li, Xianping 1 ; Yang, Wanlin 1 ;
作者机构： 1.Yunnan Acad Agr Sci, Ind Crops Res Inst, Potato Technol Innovat Ctr Yunnan Prov, Kunming 650200, Peoples R China
2.Yunnan Acad Agr Sci, Hort Res Inst, Kunming 650200, Peoples R China
3.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res Ctr Nat Med & Chem Metrol, Lanzhou, Peoples R China
4.Yunnan Prov Acad Food & Oil Sci, Kunming 650033, Peoples R China
关键词： Mealy potato; Waxy potato; Starch; Fine structure; Texture
期刊名称：SCIENTIFIC REPORTS （ 影响因子：3.9； 五年影响因子：4.3 ）
ISSN： 2045-2322
年卷期： 2025 年 15 卷 1 期
页码：
收录情况： SCI
摘要： In this research, we examined the fine structure of starch in three mealy and three waxy potato varieties to understand their impact on potato texture. This research revealed significant variations in starch granule morphology, particle size, crystalline structure, molecular structure, and pasting properties between the different textures. Mealy potato starch granules appeared as rounded ovoid with inconsistent particle sizes (ranging from 35.9 to 41.8 mu m), whereas waxy potato starch granules exhibited sharp polygonal shapes with consistent larger sizes (42.1-49.7 mu m). While both types displayed a B-type crystalline morphology, the relative crystallinity of mealy potato starch (31.28%, 38.00% and 29.07%) is higher than that of waxy potato starch (27.38% 26.68% and 26.12%) as determined by X-ray diffraction. Additionally, the mealy potato starches had lower amylopectin content, degree of branching, short-chain amylopectin content, and molecular weight, but higher trough viscosity, final viscosity, and setback value than waxy potato starches. These differences in fine structure contributed significantly to the variations in texture between mealy and waxy potato starches, highlighting potential implications for breeding programs aimed at improving specific textural attributes for targeted application in the food industry.
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