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Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
Published on: October 14, 2013
14.8K
Amylose content decreases during tuber development in potato.
Shelley Jansky1,2, Diego Fajardo1
1Vegetable Crops Research Unit, USDA-ARS, 1575 Linden Drive, Madison, WI 53706, USA.
Journal of the Science of Food and Agriculture
|March 3, 2016
Summary
Immature potato tubers have higher amylose starch content, which is nutritionally desirable. Amylose levels decrease linearly as potatoes mature throughout the growing season.
Area of Science:
- Agricultural Science
- Food Science
- Nutritional Science
Background:
- Potato starch comprises amylopectin and amylose (approx. 3:1 ratio).
- Higher amylose content is desirable in North American and European markets.
- Immature ('baby') potatoes are of marketing interest.
Purpose of the Study:
- To determine weekly changes in amylose content in potato tubers.
- To assess amylose variation across 11 North American cultivars during the growing season.
- To repeat trials over 3 years for robust data.
Main Methods:
- Weekly sampling of potato tubers from 11 cultivars over 3 growing seasons.
- Analysis of amylose content in tuber starch.
- Linear regression analysis to model amylose decline.
Main Results:
- Amylose content was highest early in the growing season and decreased linearly.
- Mean amylose content declined from 30.0% (late June) to 26.8% (late August).
- Cultivar differences were observed, with Ranger Russet and White Pearl showing highest amylose, and Kennebec and Langlade showing lowest.
Conclusions:
- Immature potato tubers possess higher amylose starch proportions.
- This higher amylose content in immature tubers is nutritionally beneficial.
- Findings support the value of immature tubers for high-fiber diets.
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