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Acta Agronomica Sinica ›› 2025, Vol. 51 ›› Issue (9): 2538-2546.doi: 10.3724/SP.J.1006.2025.54023

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Screening of low glycemic potato varieties (lines) based on cooking methods and regeneration temperature

ZHUO Feng-Qi1(), TANG Zhen-San2, LEI Yu-Jun2, CHENG Li-Xiang2, ZHAO Tian-Tian1, LYU Tai3, YANG Chen3, ZHANG Feng1,2,*()   

  1. 1College of Life Science and Technology, Gansu Agricultural University, Lanzhou 730070, Gansu, China
    2State Key Laboratory of Arid Land Crop Science / College of Agriculture, Gansu Agricultural University, Lanzhou 730070, Gansu, China
    3Tianshui Institute of Agricultural sciences, Tianshui 741001, Gansu, China
  • Received:2025-02-18 Accepted:2025-06-03 Online:2025-09-12 Published:2025-06-10
  • Contact: *E-mail: zhangf@gsau.edu.cn E-mail:2809843461@qq.com;zhangf@gsau.edu.cn
  • Supported by:
    National Key Research and Development Program(2022YFD1602104);Scientific Research and Innovation Platform for Colleges and Universities of Gansu Province(2024CXPT-01);Major Science and Technology Project of Gansu Province(21ZD11NA009);Industrial Support Program for Colleges and Universities of Gansu Province(2023CYZC-44)

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Abstract:

This study investigated the effects of different cooking methods and starch retrogradation temperatures on the glycemic index (GI) of potato tubers, aiming to identify cultivars with inherently low GI values that could serve as candidates for nutrition-oriented breeding. Twenty major commercial cultivars and advanced breeding lines were used as experimental materials. Total starch (TS), amylose, dietary fiber, rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS), and GI were measured in baked, microwaved, and steamed tubers subjected to retrogradation at 40℃, 30℃, and 20℃. Statistical comparisons and stability analyses were conducted. The results showed that, compared to raw tubers, cooking significantly reduced the contents of TS (by 1.21% FW), RS (8.06% FW), and soluble dietary fiber (1.32% FW), while RDS, SDS, and insoluble dietary fiber increased significantly by 4.75% FW, 3.20% FW, and 5.63% FW, respectively. Among the cooking methods, microwave processing resulted in the lowest GI (69.52). As retrogradation temperature decreased from 40℃ to 20℃, GI and RDS content significantly declined, while RS significantly increased. At 20℃, the lowest GI (72.99) and RDS (5.74% FW) values were observed, along with the highest RS content (7.01% FW). GI was strongly positively correlated with RDS (r = 0.90) and SDS (r = 0.43), and negatively correlated with RS (r = -0.58) and dietary fiber content (r = -0.34). The cultivar Lucinda demonstrated consistently low and stable GI values across all cooking methods and retrogradation temperatures, with a GI of 65.26. RDS and SDS contents after cooking were identified as the main factors influencing GI, and their conversion to RS was dependent on retrogradation temperature. Microwave treatment proved to be the most effective method for reducing the GI in potato tubers. Lucinda was identified as the most promising low-GI cultivar across different cooking methods and retrogradation conditions.

Key words: potato, cooking methods, retrogradation temperature, gelatinized starch, glycemic index

Table 1

Experimental materials"

序号
Code		 品种(系)
Variety (lines)		 亲本
Parents		 序号
Code		 品种(系)
Variety (lines)		 亲本
Parents
A1 1428-1-34 Ranger Russet×0730-180 A11 1428-1-27 Ranger Russet×陇薯7号 Ranger Russet× Longshu 7
A2 1412-1 大西洋×0730-185 Atlantic×0730-185 A12 1416-5 大西洋×0730-185 Atlantic×0730-185
A3 1423-1-20 布尔班克×0730-185
Russet Burbank×0730-185		 A13 1428-1-26 Ranger Russet×陇薯7号
Ranger Russet×Longshu 7
A4 1425-1-13 Ivory Russet×陇薯7号
Ivory Russet×Longshu 7		 A14 陇薯7号
Longshu 7		 庄薯3号×菲多利 Zhuangshu 3×Fidelity
A5 Lucinda Carrera×Vivaldi A15 甘农薯18号
Gannongshu 18		 Carminelle×H0940
A6 1423-1-8 布尔班克×0730-185
Russet Burbank×0730-185		 A16 冀张薯12号
Jizhangshu 12		 大西洋×99-6-36 Atlantic×99-6-36
A7 1428-1-31 Ranger Russet×0730-180 A17 布尔班克
Russet Burbank		 Russet Burbank
A8 1402-1 大西洋×0730-185 Atlantic×0730-185 A18 希森6号
Xisen 6		 Shepody×XS9304
A9 1428-1-35 Ranger Russet×0730-180 A19 甘农薯7号
Gannongshu 7		 大西洋×陇薯7号Atlantic×Longshu 7
A10 1422-1-12 布尔班克×0730-185
Russet Burbank× 0730-185		 A20 大西洋
Atlantic		 B5141-6×Wauseon

Fig. 1

Total starch and amylose content in fresh tubers and those processed by baking, microwaving, and steaming A: total starch content of tubers after baked, microwaved and steamed processing; B: amylose content of tubers after baked, microwaved and steamed processing; CK is a fresh tuber. Capital letters indicate significant differences among cooking methods (P < 0.05)."

Fig. 2

Rapid digestion starch, slow digestion starch and resistant starch content of fresh tubers and those processed by baking, microwaving, and steaming under 40℃, 30℃ and 20℃ A: rapidly digestible starch content of tubers after baked, microwaved and steamed processing at retrogradation temperatures of 40℃, 30℃ and 20℃; B: slowly digestible starch content of tubers after baked, microwaved and steamed processing at retrogradation temperatures of 40℃, 30℃ and 20℃; C: resistant starch content of tubers after baked, microwaved and steamed processing at retrogradation temperatures of 40℃, 30℃ and 20℃. Capital letters indicate significant differences among cooking methods at the same retrogradation temperature (P < 0.05); lowercase letters indicate significant differences among retrogradation temperatures under the same cooking method (P < 0.05)."

Fig. 3

Total dietary fiber, insoluble dietary fiber and soluble dietary fiber content of fresh tubers and those processed by baking, microwaving, and steaming IDF, SDF and TDF represent insoluble dietary fiber, soluble dietary fiber and total dietary fiber, respectively. Capital letters indicate significant differences among cooking methods (P < 0.05)."

Fig. 4

Glycemic index and stability of tubers processed by baking, microwaving, and steaming under 40℃, 30℃, and 20℃ A: glycemic index of tubers at 40℃, 30℃ and 20℃ after baked, microwaved and steamed; B: stability of the glycemic index of varieties (lines) at 40℃, 30℃ and 20℃ after baked, microwaved and steamed; HB4-HB2, WB4-WB2 and ZZ4-ZZ2 represent 40-20℃ return temperature for baked, microwaved and steamed. Capital letters indicate significant differences among cooking methods at the same retrogradation temperature (P < 0.05); lowercase letters indicate significant differences among retrogradation temperatures under the same cooking method (P < 0.05)."

Fig. 5

Correlation analysis between glycemic index and various physicochemical components in potato tubers A-C: glycemic index at regenerative temperatures of 40℃, 30℃ and 20℃; D: total starch; E: amylose; F-H: rapid digestion of starch at 40℃, 30℃ and 20℃ recovery temperatures; I-K: slow digestion of starch at 40℃, 30℃ and 20℃ recovery temperature; L-N: resistant starch at 40℃, 30℃ and 20℃ regeneration temperature; O: dietary fiber. *, ** indicate significant correlations at the 0.05 and 0.01 levels, respectively."

Table 2

Stepwise regression analysis of glycemic index and related factors in potato tubers"

烹饪加工
Cooking
methods		 回生温度
Regeneration temperature		 回归模型
Regression
model		 R2 调整R2
Adjust R2		 P-value DW检验
DW test
烘焙Baked 40℃ Y=44.65+4.12RDS+2.19SDS 0.90 0.89 0.001 2.70
30℃ Y=44.62+4.09RDS+2.43SDS 0.90 0.89 0.001 2.04
20℃ Y=48.65+4.38RDS 0.71 0.69 0.001 2.19
微波Microwaved 40℃ Y=43.06+4.31RDS+1.84SDS 0.96 0.95 0.001 1.38
30℃ Y=40.53+4.59RDS+2.57SDS 0.97 0.97 0.001 1.84
20℃ Y=40.34+4.42RDS+3.28SDS 0.94 0.94 0.001 1.36
蒸制Steamed 40℃ Y=39.87+4.08RDS+2.79SDS 0.95 0.94 0.001 2.58
30℃ Y=39.11+4.05RDS+3.03SDS 0.97 0.97 0.001 2.66
20℃ Y=39.15+3.81RDS+3.38SDS 0.97 0.96 0.001 2.20
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