Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
Molecules. 2018 Aug 24;23(9):2135. doi: 10.3390/molecules23092135.
Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H₂O, 0.5% Na₂S₂O₅, 0.2% NaOH, and both 0.5% Na₂S₂O₅ and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na₂S₂O₅ treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H₂O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.
不同颜色的甘薯在其根块中有不同含量的色素和酚类化合物，这会影响淀粉的分离。重要的是要证明从不同颜色的根块中分离淀粉的最适分离介质的鉴定。在这项研究中，使用 H₂O、0.5% Na₂S₂O₅、0.2% NaOH 和 0.5% Na₂S₂O₅ 和 0.2% NaOH 这四种不同的提取介质，从紫薯、黄薯和白薯的根块中分离出了淀粉。研究了不同提取介质之间淀粉的结构和功能特性，并对其进行了比较。结果表明，由于不同的基因型背景，不同颜色的甘薯的颗粒大小、表观直链淀粉含量、层状峰强度、热性质和糊化性质存在差异。四种提取介质对淀粉的结构特性，包括表观直链淀粉含量、结晶结构、有序度和层状峰强度，没有显著影响，除了 NaOH 和 Na₂S₂O₅ 处理能够提高紫薯和黄薯淀粉的白度。不同的提取介质对淀粉的功能特性有一定的影响，包括热性质、膨胀力、水溶性和糊化性质。上述结果表明，H₂O 是从不同颜色的甘薯根块中简单快速分离淀粉的最适提取介质。
