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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Effects of nitrogen level on structural and functional properties of starches from different colored-fleshed root tubers of sweet potato
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Effects of nitrogen level on structural and functional properties of starches from different colored-fleshed root tubers of sweet potato

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The nitrogen (N) influences the growth of sweet potato. However, it is unclear whether the different levels of N can affect starch physicochemical properties. In this study, 9 different colored-fleshed sweet potato varieties were planted in the same field with additional N fertilizer treatment of 0, 15 and 30 kg/ha. The physicochemical properties of starches fromroot tubersweremeasured.With increasing Nlevel, the amylose content decreased in yellow-fleshed variety Sushu 16 and increased in white-fleshed variety Sushu 29 and purple-fleshed varieties Ningzishu 1 and 4, but did not significantly change in other varieties. The starch size decreased in purplefleshed variety Ningzishu 1 and white-fleshed varieties Sushu 28 and Sushu 29 with increasing N treatment, but first increased then decreased in yellow-fleshed variety Sushu 16 and first decreased then increased in white-fleshed variety Sushu 24 and yellow-fleshed variety Sushu 25. The different levels of N treatment had no influence on protein content, crystalline structure, and gelatinization enthalpy of starch. The effects of N treatment on gelatinization temperatures and pasting viscosities of starches were determined by varieties and genotype backgrounds of sweet potato. The PLSR and PLS-DA were also carried out based on structural, thermal, and pasting parameters of starches.

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