Physicochemical Properties and Molecular Structure of Starches from Potato Cultivars of Different Tuber Colors

• Published in: Starch - Stärke Vol. 74; no. 11-12
• Main Authors: Yu, Yingtao, Han, Fujuan, Huang, Yumin, Xiao, Liuyang, Cao, Shaopan, Liu, Zhenya, Thakur, Kiran, Han, Lihong
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley Subscription Services, Inc 01.11.2022
• Subjects: Amylopectin; amylopectin branch chain length; Amylose; amylose content; B‐type starch; Cluster analysis; Color; Cultivars; Genotypes; Molecular structure; Molecular weight; Physicochemical properties; Physiology; Plant breeding; potato starch; Potatoes; Starch; Starches; Tubers; Vegetables
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.202200096

Potato plays an important role for starch resource and has diverse colored tubers because of diverse genotype backgrounds. However, it is unknown whether starch physiological and structural properties are dependent on the color of tuber. In the present study, six potato cultivars are grown under the same conditions. Though granule size (D50, 31.33–39.47 µm) and amylose content (29.91–36.66%) of starches from different varieties show significant (p ≤ 0.05) differences, but all exhibit similar morphology and B‐type crystalline structure. The molecular weight of amylose and amylopectin ranges from 5.47 × 104 to 71.50 × 104 g mol−1 and from 121.44 × 105 to 141.09 × 105 g mol−1, respectively. The distributions of amylopectin chain length, thermal, and digestive properties differ among potato starches from six different varieties. The cluster analysis based on starch physiological and structural parameters shows that starch properties of potatoes are independent of the color of tuber but are determined by the variety genotype background. These results can provide a structural basis for quality breeding and targeting future utilization of different colored potato varieties. The size distribution and molecular structure of potato starches differ in varieties. A chain remarkably related to the breakdown and resistance of potato starch pastes. Functional and structural properties of potato starches are independent of potato color.