Difference Analysis of the Physicochemical Properties of Wholemeal Flour From 14 Potato Varieties

doi:10.11869/j.issn.100-8551.2021.07.1593

Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (7): 1593-1600.DOI: 10.11869/j.issn.100-8551.2021.07.1593

• Food Irradiation·Food Science • Previous Articles Next Articles

Difference Analysis of the Physicochemical Properties of Wholemeal Flour From 14 Potato Varieties

SHI Yangqi¹, HUANG Xirui¹, RU Weidong², ZHANY Yu², CHAI Lihong², QIAN Qiongqiu¹, BAO Jinsong^1,2,*

¹Department of Applied Bioscience, Zhejiang University, Hangzhou, Zhejiang 310058;
²Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, Zhejiang 310058

Received:2020-04-03 Online:2021-07-10 Published:2021-05-14

14种不同马铃薯全粉的理化特性差异分析

施杨琪¹, 黄茜蕊¹, 茹炜岽², 张瑜², 柴立红², 钱琼秋¹, 包劲松^1,2,*

¹浙江大学应用生物科学系,浙江杭州 310058;
²浙江大学原子核农业科学研究所,浙江杭州 310058

通讯作者: ^*包劲松,男,教授,主要从事作物品质生物学研究。E-mail: jsbao@zju.edu.cn
作者简介:施杨琪,女,主要从事农业生物技术研究。E-mail: 3170100431@zju.edu.cn
基金资助:
中央高校基本科研业务费专项资金(2016XZZX001-09)

Abstract

Abstract: In order to study the differences in physicochemical properties of potato wholemeal flour, 14 potato cultivars were used as raw materials in this study. The physicochemical properties including viscosity properties, textural properties, gelatinization and retrogradation properties were comprehensively evaluated, followed by correlation analysis, principal component analysis and cluster analysis. The results indicated that the starch contents of the four Zhongshu varieties were higher than 70%. The physicochemical properties of different potato varieties were significantly different. Weiyu 5 (PT10), Zhongshu 3 (PT34) and Zhongshu 5 (PT35) had highest peak viscosity; The hardness (HD) of PT34 was the highest, and Zhongshu 13 (PT38) had lowest cohesiveness (COH), whereas red potato (PT14) had the lowest HD and the highest COH. PT34 had the lowest gelatinization temperature, but had the highest enthalpy of gelatinization. Correlation analysis indicated that the starch content had significant correlation with most of the physicochemical properties. Significant positive correlation was found between each index of viscosity characteristics. Significant negative correlations were also found between gelatinization temperature (To, Tp and Tc) and enthalpy values (ΔHg and ΔHr). Principal component analysis revealed 4 principal component factors for the variation in the physicochemical properties. Cluster analysis indicated that 14 potato cultivars were divided into two groups. This study provided reference for potato flour processing and selection of parents for high quality potato breeding.

Key words: potato, wholemeal flour, physicochemical properties, correlation analysis, cluster analysis

摘要： 为研究马铃薯全粉理化特性的品种间差异,本研究以14种马铃薯全粉为材料,测定了马铃薯全粉的粘度特性、质构特性、糊化特性和回生特性等理化特性指标,并进行相关性分析、主成分分析和聚类分析。结果表明,4个中薯系列品种的淀粉含量较高,均高于70%。不同品种马铃薯全粉的理化特性存在较大差异,威芋5号(PT10)、中薯3号(PT34)和中薯5号(PT35)的粘度较大;PT34的硬度最高,中薯13号(PT38)的粘聚性最低,而红色马铃薯PT14的硬度最低,粘聚性最高;PT34的糊化温度较低,糊化焓最高。相关性分析表明,淀粉含量与多数性状间存在显著的相关性,粘度特性的各指标间均存在正相关性,硬度和粘聚性存在显著负相关性,糊化温度(To、Tp和Tc)与糊化焓值(ΔHg和ΔHr)之间存在显著负相关性。主成分分析表明,马铃薯全粉的理化特性评价可以综合成4个主成分因子。聚类分析表明,14个品种根据理化特性主要可分为两大类。本研究为马铃薯全粉加工和品种遴选提供了一定数据支持,也为马铃薯品质育种中的亲本选择提供了理论依据。

关键词: 马铃薯, 全粉, 理化特性, 相关性分析, 聚类分析

SHI Yangqi, HUANG Xirui, RU Weidong, ZHANY Yu, CHAI Lihong, QIAN Qiongqiu, BAO Jinsong. Difference Analysis of the Physicochemical Properties of Wholemeal Flour From 14 Potato Varieties[J]. Journal of Nuclear Agricultural Sciences, 2021, 35(7): 1593-1600.

施杨琪, 黄茜蕊, 茹炜岽, 张瑜, 柴立红, 钱琼秋, 包劲松. 14种不同马铃薯全粉的理化特性差异分析[J]. 核农学报, 2021, 35(7): 1593-1600.

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创刊：1987年
主管部门：农业农村部
主办单位：中国原子能农学会与中国农业科学院农产品加工研究所（前中国农业科学院原子能利用研究所）
ISSN：1000-8551

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Difference Analysis of the Physicochemical Properties of Wholemeal Flour From 14 Potato Varieties

14种不同马铃薯全粉的理化特性差异分析

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