Genotype specific starch characteristics in relation to resistant starch formation in table potatoes
Marcus Schmidt1, Jens Begemann1, Lydia Weber1
1Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany. Marcus.Schmidt@mri.bund.de.
Food & Function
|July 17, 2023
Summary
Potato resistant starch (RS) formation varies by potato variety. Starch structure influences RS, but non-starch components also play a role in glycemic index (GI) and nutritional value.
Area of Science:
- Agricultural Science
- Food Science
- Biochemistry
Background:
- Table potatoes are a staple food with high satiety but also a high glycemic index (GI).
- Resistant starch (RS) content is a key factor influencing the GI of starchy foods.
- Understanding factors affecting RS formation in potatoes is crucial for dietary recommendations.
Purpose of the Study:
- To investigate the role of starch molecular properties in genotype-specific resistant starch (RS) formation in table potatoes.
- To analyze starch pasting and digestibility in whole tubers versus isolated starches across different potato varieties.
- To identify breeding targets for potato varieties with low GI and enhanced nutritional value.
Main Methods:
- Six common table potato varieties were analyzed for starch pasting properties using a Micro-Visco Amylograph.
- In vitro starch digestibility was assessed in cooked whole tubers and isolated starches.
- Molecular starch characteristics, including granule size, molar mass, and amylose content, were determined.
Main Results:
- Significant genotypic differences were observed in potato starch digestibility and pasting characteristics.
- Soraya starch exhibited properties conducive to rapid RS formation in isolated starch, but not in whole tubers.
- Huckleberry Gold demonstrated early RS formation in whole tubers, contrasting with slow RS formation in its isolated starch.
Conclusions:
- Starch structural characteristics influence resistant starch formation in potatoes.
- Non-starch constituents within the potato tuber also play a significant role in RS formation and overall GI.
- These findings can guide breeding programs to develop potato varieties with improved glycemic response and nutritional profiles.
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