【摘要】 为综合评价凉山彝族自治州马铃薯新品种西芋7号的淀粉品质及食品加工潜力，以当地主栽品种中食用品质优良但产量低、抗逆性差的乌洋芋和抗逆性强、高产但食用品质一般的青薯9号为对照，测定分析其淀粉组分及含量、淀粉颗粒形态、淀粉粒度分布、淀粉结构性质及基本理化性质。结果表明，西芋7号直链淀粉占比为14.71%，略低于乌洋芋，显著低于青薯9号；淀粉溶解度为37.76%，略高于乌洋芋，显著高于青薯9号；淀粉膨胀力系数为43.34 g·g^-1，略高于乌洋芋，显著高于青薯9号。西芋7号淀粉颗粒表面积、体积、数量分布曲线的峰值均介于其他两个品种之间，三类分布指标下其大、中、小淀粉颗粒粒径几乎也介于两个品种之间。西芋7号淀粉初始温度、峰值温度、最终糊化温度分别为62.70、65.97、71.90℃，显著低于其他两个品种。综上，西芋7号作为凉山州培育的高产优质新品种，与其他两个品种相比具有较低的直链淀粉含量、较高的溶解度和膨胀力系数以及适中的淀粉粒径和较低的糊化温度，提示具有较高的食品加工潜力。本研究结果为凉山州当地马铃薯品种淀粉专用化及优质主栽品种更新提供了理论依据。更多还原

【Abstract】 To evaluate the starch quality and food processing potential of the new potato variety Xiyu 7 in Liangshan Yi Autonomous Prefecture, two local main cultivated potato varieties were selected as controls. One was Ught potato, which has excellent edible quality but low yield and poor stress resistance. The other was Qingshu 9, which features strong stress resistance, high yield, yet average edible quality. The starch components and contents, starch particle morphology, starch particle size distribution, starch structure and basic physicochemical properties were analyzed. The results indicated that the amylose proportion in Xiyu 7 was 14. 71%. It was slightly lower than that of Ught potato and significantly lower than that of Qingshu 9. The starch solubility of Xiyu 7 was 37. 76%, slightly higher than that of Ught potato and significantly higher than that of Qingshu 9. The starch swelling power coefficient of Xiyu 7 was 43. 34 g·g^-1, slightly higher than that of Ught potato and significantly higher than that of Qingshu 9. The peak values of the surface area, volume, and quantity distribution curves of starch granules of Xiyu 7 all fell between those of the other two varieties. Under the three distribution indicators, the particle sizes of large, medium, and small starch granules of Xiyu 7 were almost also between those of the two control varieties. The initial temperature, peak temperature, and final gelatinization temperature of Xiyu 7 starch were 62. 70, 65. 97 and 71. 90 ℃ respectively, which were significantly lower than those of the other two varieties. In conclusion, as a new variety bred in Liangshan with high-yield and high-quality, Xiyu 7 has higher food processing potential compared with the other two varieties with lower amylopectin content, higher solubility and expansibility coefficient, moderate starch particle size and lower pasting temperature. The results of this study provide a theoretical basis for starch specialization of local potato varieties and the renewal of high-quality main varieties in Liangshan Prefecture.更多还原