Romano Annalisa, Masi Paolo, Aversano Riccardo, Carucci Francesca, Palomba Sara, Carputo Domenico
Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055, Portici, Naples, Italy.
Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055, Portici, Naples, Italy; Department of Agricultural Sciences - Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055, Portici, Naples, Italy.
Food Chem. 2018 Jan 15;239:789-796. doi: 10.1016/j.foodchem.2017.07.010. Epub 2017 Jul 4.
The objectives of this research were to study tuber starch characteristics and chemical - thermal properties of 21 potato varieties, and to determine their genetic diversity through SSR markers. Starch granular size varied among samples, with a wide diameter distribution (5-85μm), while granule shapes were similar. Differential Scanning Calorimeter analysis showed that the transition temperatures (69°C-74°C) and enthalpies of gelatinization (0.9J/g-3.8J/g) of tubers were also variety dependent. SSR analysis allowed the detection of 157 alleles across all varieties, with an average value of 6.8 alleles per locus. Variety-specific alleles were also identified. SSR-based cluster analysis revealed that varieties with interesting quality attributes were distributed among all clusters and sub-clusters, suggesting that the genetic basis of traits analyzed may differ among our varieties. The information obtained in this study may be useful to identify and develop varieties with slowly digestible starch.
本研究的目的是研究21个马铃薯品种的块茎淀粉特性和化学热性质，并通过SSR标记确定它们的遗传多样性。样品间淀粉颗粒大小不同，直径分布范围较宽（5 - 85μm），但颗粒形状相似。差示扫描量热仪分析表明，块茎的转变温度（69°C - 74°C）和糊化焓（0.9J/g - 3.8J/g）也因品种而异。SSR分析在所有品种中检测到157个等位基因，每个位点平均有6.8个等位基因。还鉴定出了品种特异性等位基因。基于SSR的聚类分析表明，具有有趣品质属性的品种分布在所有聚类和子聚类中，这表明我们所研究品种中分析性状的遗传基础可能不同。本研究获得的信息可能有助于鉴定和培育具有慢消化淀粉的品种。
