Li Chen, Kou Meng, Song Weihan, Arisha Mohamed Hamed, Gao Runfei, Tang Wei, Yan Hui, Wang Xin, Zhang Yungang, Li Qiang
Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China.
Department of Horticulture, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
Foods. 2023 Oct 15;12(20):3785. doi: 10.3390/foods12203785.
As an important characteristic crop in China, sweetpotato plays an important role in the intake and supplement of nutrients. The saccharification characteristics of sweetpotato determine the edible quality and processing type. Exploring the saccharification characteristics of sweetpotato is of great significance to the selection of processing materials and the formation mechanism of service quality, but there are few relevant studies. A comparison study of two high saccharification varieties (Y25 and Z13) and one low saccharification variety (X27) was conducted to analyze their storage roots physical and chemical properties. The results show that the dry matter content, starch, and amylose content of Y25 and Z13 were significantly different from those of X27. Furthermore, the total amylase activity was significantly higher than that of X27. On the other hand, the starch gelatinization temperature was significantly lower than that of X27. The starch reduction in Y25 and Z13 is four times more than that in X27, and the maltose content of Y25 and Z13 is more than two times that of X27. Finally, the scores of sensory evaluation and physiological sweetness were significantly higher than those of X27. The results provide a theoretical basis for understanding the saccharification characteristics of sweetpotato varieties and are of guiding significance for the selection of sweetpotato parents.
甘薯作为我国重要的特色作物，在营养物质的摄取与补充方面发挥着重要作用。甘薯的糖化特性决定了其食用品质和加工类型。探究甘薯的糖化特性对加工原料的选择及品质形成机制具有重要意义，但相关研究较少。本研究对两个高糖化品种（Y25和Z13）和一个低糖化品种（X27）进行比较，分析其块根的理化性质。结果表明，Y25和Z13的干物质含量、淀粉及直链淀粉含量与X27存在显著差异。此外，总淀粉酶活性显著高于X27。另一方面，淀粉糊化温度显著低于X27。Y25和Z13的淀粉还原量是X27的四倍多，Y25和Z13的麦芽糖含量是X27的两倍多。最后，感官评价得分和生理甜度显著高于X27。研究结果为了解甘薯品种的糖化特性提供了理论依据，对甘薯亲本的选择具有指导意义。
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