Main content area

Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers

Ahmed, Sulaiman, Zhou, Xin, Pang, Yuehan, Xu, Yanjie, Tong, Chuan, Bao, Jinsong
Food chemistry 2018 v.257 pp. 368-375
amylose, enthalpy, gelatinization, gelatinization temperature, gels, genetic markers, genetic variation, genotype, hardness, industrial applications, pasting properties, physicochemical properties, potatoes, retrogradation, texture, viscosity
Genetic diversity of 29 potato genotypes was estimated by their starch physicochemical properties and microsatellite markers. The apparent amylose content (AAC) of potato starches averaged 25.3%, ranging from 18.9 to 29.4%. Significance differences were observed in pasting and gel texture properties among potato accessions. Wide genetic diversity was also found in the gelatinization temperatures (To, Tp, Tc), enthalpies of gelatinization, enthalpies of retrogradation and retrogradation percentage, which had ranges of 62.2–67.6 °C, 66.1–71.1 °C, 73.5–77.4 °C, 17.5–21.0 J/g, 1.95–4.41 J/g, and 10.6–21.4%, respectively. AAC had significant correlation with pasting viscosities and gel hardness, but had no correlation with thermal and retrogradation properties. The grouping of the potato genotypes using 30 microsatellite markers did not correspond to that drawn using the starch physicochemical properties. Molecular analysis revealed that genotypes with interesting starch properties were distributed among three clusters. Potato starches exhibited interesting physiochemical properties could be applied in food and industrial applications.