馬鈴薯（Solanum tuberosum L.）是世界上主要糧食作物之一,產(chǎn)量僅次于玉米、水稻和小麥。馬鈴薯淀粉是一種優(yōu)質(zhì)淀粉,其獨特性質(zhì)對食品加工和工業(yè)應(yīng)用具有極大吸引力。過去三十年,馬鈴薯淀粉生物工程一直是廣為研究的課題。表觀直鏈淀粉含量（AAC）、熱學(xué)性質(zhì)、糊化特性、淀粉粒平均直徑、大小和顆粒分布等淀粉特性是衡量淀粉應(yīng)用的重要指標(biāo)。馬鈴薯淀粉在食品和非食品工業(yè)的應(yīng)用主要取決于淀粉結(jié)構(gòu)與特性,但這些性質(zhì)受遺傳和環(huán)境的影響。本項研究的結(jié)果表明,基因型和環(huán)境條件對馬鈴薯淀粉精細(xì)結(jié)構(gòu)和理化性質(zhì)具有顯著影響。主要結(jié)果總結(jié)如下:1、29份馬鈴薯的遺傳多樣性研究。馬鈴薯淀粉AAC約為18.8-29.1%,平均值為25.3%。馬鈴薯品種間的淀粉的糊化特性和凝膠質(zhì)構(gòu)特性存在顯著差異。糊化溫度（To、Tp、Tc）、焓變值、回生特性和回生百分比分別為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與淀粉粘滯性和凝膠硬度顯著正相關(guān),但與熱學(xué)和回生特性無關(guān)。此外,利用微衛(wèi)星標(biāo)記（SSR）對29份馬鈴薯進(jìn)行... 

【文章來源】：浙江大學(xué)浙江省 211工程院校 985工程院校 教育部直屬院校

【文章頁數(shù)】：142 頁

【學(xué)位級別】：博士

【文章目錄】：
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



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