【摘要】 对25个甘薯品种的产量、淀粉质量分数、支链淀粉/直链淀粉质量分数比(支直比)及淀粉的糊化特性进行了比较研究.结果表明,薯块产量变化范围为14.62~41.64t/hm~2,最高为商薯19;淀粉产量变化范围为4.06~9.66t/hm~2,最高为渝薯1号;支直比变化范围为5.63%~7.72%,最高为运薯271,最低为商薯133-2;糊化温度变化范围为62.5~77.0℃,最高为渝薯1号,最低为南薯017;峰值黏度变化范围为2 056~2 936mPa·s,回生值变化范围为706~1 113mPa·s,最高均为宁薯S10-1,最低均为济农304;崩解值变化范围为991~1 598mPa·s,最高为宁薯S10-1,最低为烟薯26.更多还原

【Abstract】 In this study,the yields and characteristics of 25 sweetpotato varieties were studied,including yields of tubers,starch contents,ratio of amylopectin content to amylose content(hereafter called A/A ratio),and pasting characteristics of respective sweetpotato starch.The results showed that the yields of tubers and starch were 14.62~41.64 t/hm2 and 4.06~9.66 t/hm2,respectively,the highest yield of tuber was Shangshu 19 and the highest yield of starch was Yushu 1.The A/A ratio ranged from 5.63%to 7.72%,the highest given by Yunshu 271,and the lowest given by Shangshu 133-2.The gelatinization temperatures ranged from 62.5 ℃ to 77.0 ℃,the highest given by Yushu 1 and the lowest given by Nanshu 017.The peak viscosities and setback values were 2 056~2 936 mPa·s and 706 ~ 1 113 mPa·s,respectively.The highest was obtained from Ningshu S10-1,while the lowest was obtained from Jinong 304.The range of bread down values was 991~1 598 mPa·s,with the highest given by Ningshu S10-1 and the lowest given by Yanshu 26.更多还原