Features of the Morphological Structure of Starch Granules in Various Potato Varieties

V. V. Litvyak¹, A. A.Zabolotets¹, E. A. Simakov², A. V. Mitushkin², A. A. Zhuravlev², V. G. Kostenko^3
1Republican unitary enterprise “Scientific and Practical Center of the National Academy of Sciences of Belarus for Food”, ul. Kozlova, 29, Minsk, 220037, Belarus
²A. G. Lorkh All-Russian Research Institute of Potato Farming, ul. Lorkha, 23, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
³All-Russian Research Institute of Starch Products – the branch of the V. M. Gorbatov Federal Science Center of Food Systems of the RAS, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation

Abstract. In 2017–2018, we conducted a comparative study of the morphological structure of native starch in potato varieties of different maturity terms and genetic origin. Field studies were performed at Pyshlitsy experimental base of Lorch Potato Research Institute (Moscow region); laboratory assessments were conducted in the Scientific and Practical Center of the Belarusian NAS for food and All-Russian Scientific Research Institute of starch products, which is a branch of the V. M. Gorbatov Federal Research Center for Food Systems (Moscow region). The object of the research was native starch, produced according to GOST 7699-78 from tubers of 29 potato varieties, 13 of which were bred in Russia, 10 were bred in Belorussia, 4 were bred in Germany, and 2 were bred in Ukraine. The morphological structure of starch granules was evaluated by the method of micro image analysis on the scanning electron microscope LEO 1420 (Germany). The contrast of the images was achieved by metallization of the preparations by spraying with gold in the vacuum installation EMITECH K550X. The experiments confirmed a higher starchiness of the tubers of medium and late-ripening varieties (15.7–23.0%), in comparison with early and medium early ones (11.1–14.7%). The smallest granule size (5–7 um) was found in Lasunok, Skarb, Uladar, and Favorit varieties; the largest granule size (80–90 um) was found in Vasilyok, Vesnyanka, Nakra, and Kranich varieties. The shapes of the granules were different: regular, irregular oval and multifaceted, rounded. The highest uniformity of the fractional composition of the granules (monomodal type) was found in 15 potato varieties, characterized by the maximum granule size in the experiment. It varied from 55.69 um (Lazar variety) to 90.26 um (Vesnyanka variety). With a larger average size of starch granules (27.90–23.96 um) in 11 varieties of different ripening periods, the starch content decreased (11.1–20.1%), whereas with a smaller average size of starch granules (12.90–23.96 um), it, on the contrary, increased (14.5–23.0%).

Keywords: potato (Solanum tuberosum L.); variety; native starch; morphology; granule.

Author Details: V. V. Litvyak, D. Sc. (Tech.), chief research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A. A. Zabolotets, post graduate student; E. A. Simakov, D. Sc. (Agr.), head of division; A. V. Mitushkin, Cand. Sc. (Agr.), head of laboratory; A. A. Zhuravlev Cand. Sc. (Agr.), senior research fellow (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); V. G. Kostenko, Cand. Sc. (Tech.), head of laboratory (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).

For citation: Features of the Morphological Structure of Starch Granules in Various Potato Varieties / V. V. Litvyak, A. A.Zabolotets, E. A. Simakov, A. V. Mitushkin, A. A. Zhuravlev, V. G. Kostenko // Dostizheniya nauki i tekhniki APK. 2019. Vol. 33. No. 11. Pp. 55–59 (in Russ.). DOI: 10.24411/0235-2451-2019-11112.