Effects of cassava variety and growth location on starch fine structure and physicochemical properties. (November 2020) - Tappiban, Piengtawan
Abstract: Apparent amylose content (AAC), resistant starch (RS) content, pasting, gelatinization, retrogradation properties, and fine structural parameters amongst starches from five Thai cassava cultivars grown in two different locations were determined. Results indicated that significant differences among different varieties were found for most traits. The AAC, gelatinization onset (To ) and peak temperature (Tp ), the ratio of peak heights of amylopectin ( h AP2 / h AP1 ) and chain length distribution (CLD) of amylopectin fa, fb2, fb3 and average CLD ( X ‾ ) were mainly affected by genotypic effects. The peak viscosity (PV), breakdown (BD), molecular size of amylose ( R h, AM ) and amylopectin ( R h, AP ), average molecular size ( R h ‾ ), the position of amylopectin peak ( X AP1 ) and fb1 were mainly affected by environmental effects. The effects of the genotype × environment interaction were significant for BD, R h, AM, R h, AP, h AP2 / h AP1 and fb2 values. RS was negatively correlated with the amount of amylopectin fa chains. PV and BD were affected by R h, AM, R h, AP, X AP1, X AP2, and the amount of fb1 chains. To and Tp were affected by X AP1, X AP2, fb1 and fb2. These results enhance our understanding of the structure-function relations of starches and are useful for the application of starch in the food industry and for breeding programs to improve the cassava starch quality. Graphical abstract: Image 1 Highlights: The fine molecule structures of amylopectin were mainly affected by the genotypic effects. The molecular size of starch was mainly affected by the environmental effects. Starch with low level of fa chains tends to have high RS content. The pasting viscosity are determined by both amylose and amylopectin fine structures. Amylopectin fine structure had impact on onset and peak temperatures of gelatinization.