LIU Chun-sheng.Comparison of Starch Characteristics ofMain Potato Varieties in Heilongjiang Province[J].HEILONGJIANG AGRICULTURAL SCIENCES,2010,(11):15-17.
黑龙江省马铃薯主栽品种淀粉性状比较
- Title:
- Comparison of Starch Characteristics ofMain Potato Varieties in Heilongjiang Province
- 文章编号:
- 1002-2767（2010）11-0015-03
- Keywords:
- potato; viscosity; particle size; gelatinization temperature
- 分类号:
- S532
- 文献标志码:
- A
- 摘要:
- 对黑龙江省马铃薯3个主栽品种的淀粉品质进行了调查。结果表明：淀粉黏度较高的品种为尤金、费乌瑞它和早大白，黏度值分别为6 556、6 018、5 985 cp，糊化温度都相对较低，是较为出色的淀粉性状；克新13与大西洋相对其它品种，淀粉含量较高，各项淀粉性状指标处于平均水平，将有一个较大的使用空间，有利于淀粉企业加工生产。克新18淀粉体积平均粒径最大达到72.49 μm，反映出该品种淀粉颗粒具有较大的质量；东农303淀粉粘度值为2 793 cp相对较低，淀粉颗粒小，糊化温度高。
- Abstract:
- Starch quality of three potato dominant cultivars were investigated in Heilongjiang province，The result showed that Youjin，Favorita and Early white had higher viscosity starch，they were 6 556，6 018，5 985 cp,respectively.Gelatinization temperature of all the three cultivars were relatively low，which was an excellent starch property.Compared with other cultivars，Kexin13 and the Atlantic had higher starch content，the nature of the starch indicator at the average level,there would be a more broad use of space and was good for processing enterprises.Kexin18 which starch size had an average maximum diameter reached 72.49 μm，reflected that it had greater quality.Value of starch viscosity of Dongnong 303 was 2 793 cp，which was relatively low，Dongnong 303 also had small starch granules and high gelatinization temperatures.
参考文献/References:
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备注/Memo
作者简介：刘春生（1983-），男，黑龙江省克山县人，硕士，研究实习员，从事马铃薯种质资源保存研究。E-mail：liuchunsheng01@126.com。