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Acta Agron Sin ›› 2005, Vol. 31 ›› Issue (01): 92-96.

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Genetic Variation in the Starch Gelatinization Characteristics of Sweet Potato with High Pigment Contents

HUANG Hua-Hong;LU Guo-Quan;SHU Qing-Yao   

  1. College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310029，Zhejiang
  • Received:2003-09-22 Revised:2004-01-25 Online:2005-01-12 Published:2005-01-12
  • Contact: LU Guo-Quan

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Abstract: The Differential Scanning Calorimetry (DSC) and Rapid Visco-Analyzer (RVA) were used to determine the starch gelatinization characteristics of eight sweet potato cultivars with high pigment contents. The results showed that the amylose content changed from 19.59% to 25.46%. The gelatinization temper

Key words: Sweet potato, Starch, Gelatinization characteristics, DSC, RVA

CLC Number: 

  • S531
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