[1]李臣,后猛,马猛,等.甘薯块根熟化过程中麦芽糖变化及其影响因素研究进展[J].江苏农业学报,2021,(02):539-544.[doi:doi:10.3969/j.issn.1000-4440.2021.02.033]
 LI Chen,KOU Meng,MA Meng,et al.Research progress of maltose changes during the cooked process of sweetpotato storage roots and its affecting factors[J].,2021,(02):539-544.[doi:doi:10.3969/j.issn.1000-4440.2021.02.033]
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甘薯块根熟化过程中麦芽糖变化及其影响因素研究进展()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年02期
页码:
539-544
栏目:
综述
出版日期:
2021-04-30

文章信息/Info

Title:
Research progress of maltose changes during the cooked process of sweetpotato storage roots and its affecting factors
作者:
李臣12后猛12马猛1张允刚1李强12
(1.江苏徐淮地区徐州农业科学研究所/中国农业科学院甘薯研究所/农业农村部甘薯生物学与遗传育种重点实验室,江苏徐州221131;2.江苏师范大学生命科学学院,江苏徐州221116)
Author(s):
LI Chen12KOU Meng12MA Meng1ZHANG Yun-gang1LI Qiang12
(1.Xuzhou Institute of Agricultural Sciences in Xuhuai District of Jiangsu Province/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Sweetpotato Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China;2.School of Life Science, Jiangsu Normal University, Xuzhou 221116, China )
关键词:
甘薯糖类麦芽糖淀粉糊化特性
Keywords:
sweetpotatosaccharidesmaltosestarchgelatinization characteristics
分类号:
S531
DOI:
doi:10.3969/j.issn.1000-4440.2021.02.033
文献标志码:
A
摘要:
甘薯是中国重要的杂粮作物,鲜食型甘薯的选育是甘薯育种的重要方向之一,甜度则是鲜食型甘薯选育的重要指标。甘薯熟化后的甜度取决于麦芽糖含量,麦芽糖含量的变化不仅受β-淀粉酶活性的调控,而且受甘薯淀粉糊化特性及熟化方式的影响。本文主要阐述甘薯熟化过程中麦芽糖合成相关酶的研究进展,以及淀粉糊化特性和熟化方式对麦芽糖合成的影响,旨在弄清甘薯块根熟化过程中麦芽糖变化的影响因素,为鲜食型甘薯育种提供理论依据。
Abstract:
Sweetpotato is a kind of important coarse grain crop in China. The fresh eating sweetpotato is one of the main objectives of sweetpotato breeding. Sweetness is an important indicator for the selection and breeding of fresh eating sweetpotato. The sweetness of sweetpotatoes after cooking depended on the maltose content. The change of maltose content was not only regulated by β-amylase activity, but was also affected by starch gelatinization characteristics and cooking methods of sweetpotatoes. This paper mainly summarized the research progress on enzymes related to maltose synthesis during cooking and the effects of starch gelatinization characteristics and cooking methods on maltose synthesis, so as to clarify the influencing factors of maltose changes in sweetpotatoes during cooking, and provide a theoretical basis for fresh eating sweetpotato breeding.

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备注/Memo

备注/Memo:
收稿日期:2020-08-06基金项目:国家重点研发计划项目(2019YFD1001300、2019YFD1001304);现代农业产业技术体系建设专项(CARS-10);江苏省研究生科研与实践创新计划项目(KYCX19-2207)作者简介:李臣(1990-),男,江苏徐州人,博士研究生,研究方向为甘薯遗传育种与品质改良。(E-mail)1035053766@qq.com通讯作者:李强,(E-mail)instrong@163.com
更新日期/Last Update: 2021-05-10