Zmienność właściwości ziemniaka jako surowca krochmalniczego
AbstractAlthough variabilities of potato tubers and starch properties have been a subject of studies for a number of years no unequivocal answers have been found so far. In this study the effects of hereditary properties (variety-dependent) of potato and environmental conditions (place and year of cultivation) on some selected traits of tubers and starch were investigated. In the study were used 10 high starch (18-21%) varieties, of potato tubers cultivated in the years 1987--1989 in three localities differing considerably in soil and climatic conditions. Following components and traits were determined: — starch yield, the levels in tubers: of dry matter, starch, non starch substances, total phosphorus; — in starch: granularity, phosphorus level and pasting characteristics (in Brabender's viscograph). The studied properties of tubers and starch have shown a large range of variability. Starch yield was found to be in the range 1,65-11,12 Vila, the main source of variability being the environmental factors. Of the studied starch properties the greatest scatter of results was obtained for phosphorus content (47-147 mg%P), granularity (22-72% of grains with 4 > 30,6 pm), and maximum viscosity (1545-4000 u.B.), the greatest effect being attributed to variety. Percentage of that source of variability to total variability of these traits was estimated at: for phosphorus content — 78%, granularity — 58% and maximum viscosity — 70%. Variability of pasting temperature, starch–paste viscosity after 20 min at 96°C and its viscosity after cooling to 25°C were primarily affected by environmental conditions (55%, 53% and 45%, respectively), however, also an intervariety variability accounted for a rather high percentage (32%, 28% and 30%, respectively). Based on the total phosphorus content in the potato tuber one cannot infer the phosphorus level in starch. The proportion of starch phosphorus in total phosphorus of tubers differed depending on individual variety (14-36%). A dominating effect of variety based on starch properties such as granularity, phosphorus level, and maximum starch paste viscosity testify to a possibility of cultivating potato varieties of a quality profitable for starch industry.
|Other language title versions||Variation in the properties of potato as raw material for starch industry|
|Publisher||Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, MNiSW |
|Publishing place (Publisher address)||Kraków|
|Book series /Journal (in case of Journal special issue)||Zeszyty Naukowe Akademii Rolniczej im. H. Kołłątaja w Krakowie. Rozprawy, ISSN 1233-4189, (0 pkt)|
|Publication size in sheets||3.7|
|finansowanie||Praca wykonana w ramach problemu 0509 "Podstawowe problemy żywności i zywienia człowieka" oraz grantu nr 507389101 "Modyfikacja węglowodanóc i funkcjonalne właściwości produktów", finansowanego przez Komitet Badań Naukowych w latach 1991-1993|
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