马铃薯种质资源及育种材料淀粉特性的遗传多样性研究
发布时间：2021-09-01 03:08
马铃薯（Solanum tuberosum L.）是世界上主要粮食作物之一,产量仅次于玉米、水稻和小麦。马铃薯淀粉是一种优质淀粉,其独特性质对食品加工和工业应用具有极大吸引力。过去三十年,马铃薯淀粉生物工程一直是广为研究的课题。表观直链淀粉含量（AAC）、热学性质、糊化特性、淀粉粒平均直径、大小和颗粒分布等淀粉特性是衡量淀粉应用的重要指标。马铃薯淀粉在食品和非食品工业的应用主要取决于淀粉结构与特性,但这些性质受遗传和环境的影响。本项研究的结果表明,基因型和环境条件对马铃薯淀粉精细结构和理化性质具有显著影响。主要结果总结如下:1、29份马铃薯的遗传多样性研究。马铃薯淀粉AAC约为18.8-29.1%,平均值为25.3%。马铃薯品种间的淀粉的糊化特性和凝胶质构特性存在显著差异。糊化温度（To、Tp、Tc）、焓变值、回生特性和回生百分比分别为58.7-62.5℃、62.5-66.1℃、68.7-72.3℃、15.1-18.4 J/g、1.95-4.41J/g和10.5-21.4%。AAC与淀粉粘滞性和凝胶硬度显著正相关,但与热学和回生特性无关。此外,利用微卫星标记（SSR）对29份马铃薯进行...
【文章来源】：浙江大学浙江省 211工程院校 985工程院校 教育部直属院校
【文章页数】：142 页
【学位级别】：博士
【文章目录】：
Acknowledgements
Abstract
摘要
List of Abbreviations
Chapter 1 Introduction
Chapter 2 Literature review
2.1 Starch morphology
2.2 Starch crystallinity
2.3 Potato starch structure and composition
2.4 Fourier transform infrared spectroscopy
2.5 Functional properties of potato starches
2.5.1 Gelatinization
2.5.2 Pasting
2.5.3 Retrogradation
2.6 Starch structures and properties affected by genetics and environment
2.7 Starch biosynthesis and regulation in potato tubers
2.8 Genetics basis for starch quality-related traits in potato
2.8.1 Linkage mapping
2.8.1.1 Tuber yield
2.8.1.2 Dry matter content and tuber starch content
2.8.1.3 Starch granule size
2.8.1.4 Amylose content
2.8.1.5 Gelatinization temperature
2.8.2 Association mapping
2.8.2.1 Tuber yield
2.8.2.2 Starch yield
2.8.2.3 Tuber starch content
2.9 The applications of potato starches in the food industry
2.10 Main content and signiflcance of this study
Chapter 3 Genetic diversity in potato germplasm by starchphysicochemical properties and microsatellite markers
3.1 Introduction
3.2 Materials and methods
3.2.1 Plant Materials
3.2.2 Starch isolation
3.2.3 Apparent amylose content (AAC)
3.2.4 Pasting properties
3.2.5 Textural properties
3.2.6 Thermal and retrogradation properties
3.2.7 DNA isolation and genotyping
3.2.8 Statistical analysis
3.3 Results and discussion
Chapter 4 Fine structure and gelatinization and pasting propertiesrelationships among starches from pigmented potatoes
4.1 Introduction*
4.2 Materials and methods
4.3 Results
4.4 Discussion
Chapter 5 Effects of genotype and location on starch molecular and crystalline structure withrelation to physiochemical properties in potato starches
5.1 Introduction
5.2 Materials and methods
5.2.1 Plant materials
5.2.2 Starch isolation
5.2.3 Molecular size distribution of whole branched starch molecules
5.2.4 Debranching of starch molecules
5.2.5 Debranched starch structure characterization using SEC
5.2.6 Amylopectin structure characterization using FACE
5.2.7 Amylose content
5.2.8 Apparent amylose content
5.2.9 Pasting properties
5.2.10 Textural properties
5.2.11 Thermal and retrogradation properties
5.2.12 X-ray diffraction
5.2.13 Fourier transform infrared spectroscopy
5.2.14 Statistical analysis
5.3 Results and discussion
5.3.1 Molecular size distribution of whole branched starches in E1 and E2 bySEC
5.3.2 Fine structural characterization of debranched starches in E1 and E2 bySEC
5.3.3 Amylopectin chain length profiles of debranched potato starches by FACEin E1 and E2
5.3.4 Potato starch physicochemical properties
5.3.4.1 Apparent amylose content
5.3.4.2 Pasting properties
5.3.4.3 Textural properties
5.3.4.4 Thermal properties
5.3.4.5 Relative crystallinity
5.3.4.6 Fourier transform infrared spectroscopy
5.3.5 Genotype by environment interaction
5.3.6 Relationship in structure-physicochemical properties of potatostarch
Chapter 6 Evaluation and selection of superior genotypes from a large set of progenies for starchquality breeding in potato
6.1 Introduction
6.2 Material and method
6.2.1 Plant materials
6.2.2 Starch isolation
6.2.3 Apparent amylose content
6.2.4 Pasting properties
6.2.5 Textural properties
6.2.6 Thermal properties
6.2.7 Statistical analysis
6.3 Results and discussion
6.3.1 Genetic diversity for starch properties in F1 seedlings
6.3.2 Stability of the starch properties of the 20 selected lines in twolocations
6.3.2.1 Apparent amylose content
6.3.2.2 Pasting properties
6.3.2.3 Textural properties
6.3.2.4 Thermal properties
6.3.3 Correlation analysis of physicochemical properties of potatostarches
6.3.4 Cluster analysis of starch physicochemical properties of 20 potato genotypesin two seasons
Chapter 7 Summary and prospects
References
Curriculum Vitae
本文编号：3376163
【文章来源】：浙江大学浙江省 211工程院校 985工程院校 教育部直属院校
【文章页数】：142 页
【学位级别】：博士
【文章目录】：
Acknowledgements
Abstract
摘要
List of Abbreviations
Chapter 1 Introduction
Chapter 2 Literature review
2.1 Starch morphology
2.2 Starch crystallinity
2.3 Potato starch structure and composition
2.4 Fourier transform infrared spectroscopy
2.5 Functional properties of potato starches
2.5.1 Gelatinization
2.5.2 Pasting
2.5.3 Retrogradation
2.6 Starch structures and properties affected by genetics and environment
2.7 Starch biosynthesis and regulation in potato tubers
2.8 Genetics basis for starch quality-related traits in potato
2.8.1 Linkage mapping
2.8.1.1 Tuber yield
2.8.1.2 Dry matter content and tuber starch content
2.8.1.3 Starch granule size
2.8.1.4 Amylose content
2.8.1.5 Gelatinization temperature
2.8.2 Association mapping
2.8.2.1 Tuber yield
2.8.2.2 Starch yield
2.8.2.3 Tuber starch content
2.9 The applications of potato starches in the food industry
2.10 Main content and signiflcance of this study
Chapter 3 Genetic diversity in potato germplasm by starchphysicochemical properties and microsatellite markers
3.1 Introduction
3.2 Materials and methods
3.2.1 Plant Materials
3.2.2 Starch isolation
3.2.3 Apparent amylose content (AAC)
3.2.4 Pasting properties
3.2.5 Textural properties
3.2.6 Thermal and retrogradation properties
3.2.7 DNA isolation and genotyping
3.2.8 Statistical analysis
3.3 Results and discussion
Chapter 4 Fine structure and gelatinization and pasting propertiesrelationships among starches from pigmented potatoes
4.1 Introduction*
4.2 Materials and methods
4.3 Results
4.4 Discussion
Chapter 5 Effects of genotype and location on starch molecular and crystalline structure withrelation to physiochemical properties in potato starches
5.1 Introduction
5.2 Materials and methods
5.2.1 Plant materials
5.2.2 Starch isolation
5.2.3 Molecular size distribution of whole branched starch molecules
5.2.4 Debranching of starch molecules
5.2.5 Debranched starch structure characterization using SEC
5.2.6 Amylopectin structure characterization using FACE
5.2.7 Amylose content
5.2.8 Apparent amylose content
5.2.9 Pasting properties
5.2.10 Textural properties
5.2.11 Thermal and retrogradation properties
5.2.12 X-ray diffraction
5.2.13 Fourier transform infrared spectroscopy
5.2.14 Statistical analysis
5.3 Results and discussion
5.3.1 Molecular size distribution of whole branched starches in E1 and E2 bySEC
5.3.2 Fine structural characterization of debranched starches in E1 and E2 bySEC
5.3.3 Amylopectin chain length profiles of debranched potato starches by FACEin E1 and E2
5.3.4 Potato starch physicochemical properties
5.3.4.1 Apparent amylose content
5.3.4.2 Pasting properties
5.3.4.3 Textural properties
5.3.4.4 Thermal properties
5.3.4.5 Relative crystallinity
5.3.4.6 Fourier transform infrared spectroscopy
5.3.5 Genotype by environment interaction
5.3.6 Relationship in structure-physicochemical properties of potatostarch
Chapter 6 Evaluation and selection of superior genotypes from a large set of progenies for starchquality breeding in potato
6.1 Introduction
6.2 Material and method
6.2.1 Plant materials
6.2.2 Starch isolation
6.2.3 Apparent amylose content
6.2.4 Pasting properties
6.2.5 Textural properties
6.2.6 Thermal properties
6.2.7 Statistical analysis
6.3 Results and discussion
6.3.1 Genetic diversity for starch properties in F1 seedlings
6.3.2 Stability of the starch properties of the 20 selected lines in twolocations
6.3.2.1 Apparent amylose content
6.3.2.2 Pasting properties
6.3.2.3 Textural properties
6.3.2.4 Thermal properties
6.3.3 Correlation analysis of physicochemical properties of potatostarches
6.3.4 Cluster analysis of starch physicochemical properties of 20 potato genotypesin two seasons
Chapter 7 Summary and prospects
References
Curriculum Vitae
本文编号：3376163
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