Microstructure and tuber properties of potato varieties with different genetic profiles
| Autor: | Paolo Masi, Riccardo Aversano, Annalisa Romano, Francesca Carucci, Sara Palomba, Domenico Carputo |
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| Přispěvatelé: | Romano, Annalisa, Masi, Paolo, Aversano, Riccardo, Carucci, Francesca, Sara, Palomba, Carputo, Domenico |
| Rok vydání: | 2017 |
| Předmět: |
Starch
Locus (genetics) Biology Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Botany Allele Alleles Solanum tuberosum Chemical properties Genetic diversity Molecular fingerprinting Solanum tuberosum SSR markers Starch microstructure Thermal properties Genetic diversity food and beverages 04 agricultural and veterinary sciences General Medicine Microstructure 040401 food science Horticulture Plant Tubers Phenotype chemistry Wide diameter Molecular Fingerprinting Food Science Digestible starch |
| Zdroj: | Food chemistry. 239 |
| ISSN: | 1873-7072 |
| Popis: | 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 (5–85 μm), while granule shapes were similar. Differential Scanning Calorimeter analysis showed that the transition temperatures (69 °C–74 °C) and enthalpies of gelatinization (0.9 J/g–3.8 J/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. |
| Databáze: | OpenAIRE |
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