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Different Reactivity of Raw Starch from Diverse Potato Genotypes. / Khlestkin, Vadim; Eltsov, Ilia.

в: Molecules (Basel, Switzerland), Том 26, № 1, 226, 01.01.2021.

Результаты исследований: Научные публикации в периодических изданиях › статья › Рецензирование

Harvard

Khlestkin, V & Eltsov, I 2021, 'Different Reactivity of Raw Starch from Diverse Potato Genotypes', Molecules (Basel, Switzerland), Том. 26, № 1, 226. https://doi.org/10.3390/molecules26010226

APA

Khlestkin, V., & Eltsov, I. (2021). Different Reactivity of Raw Starch from Diverse Potato Genotypes. Molecules (Basel, Switzerland), 26(1), [226]. https://doi.org/10.3390/molecules26010226

Vancouver

Khlestkin V, Eltsov I. Different Reactivity of Raw Starch from Diverse Potato Genotypes. Molecules (Basel, Switzerland). 2021 янв. 1;26(1):226. doi: 10.3390/molecules26010226

Author

Khlestkin, Vadim ; Eltsov, Ilia. / Different Reactivity of Raw Starch from Diverse Potato Genotypes. в: Molecules (Basel, Switzerland). 2021 ; Том 26, № 1.

BibTeX

@article{0088a4f27409437ea57e983ba830c971,
title = "Different Reactivity of Raw Starch from Diverse Potato Genotypes",
abstract = "Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.",
keywords = "acylation, biochemistry, enzyme, hydrolysis, potato starch, reactivity, thermolysis, Genotype, Solanum tuberosum/chemistry, Phenotype, Lipase/metabolism, Levulinic Acids/metabolism, Starch/chemistry, Heptanoates/metabolism, Acylation",
author = "Vadim Khlestkin and Ilia Eltsov",
note = "Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",
year = "2021",
month = jan,
day = "1",
doi = "10.3390/molecules26010226",
language = "English",
volume = "26",
journal = "Molecules",
issn = "1420-3049",
publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",
number = "1",

}

RIS

TY - JOUR

T1 - Different Reactivity of Raw Starch from Diverse Potato Genotypes

AU - Khlestkin, Vadim

AU - Eltsov, Ilia

N1 - Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2021/1/1

Y1 - 2021/1/1

N2 - Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.

AB - Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.

KW - acylation

KW - biochemistry

KW - enzyme

KW - hydrolysis

KW - potato starch

KW - reactivity

KW - thermolysis

KW - Genotype

KW - Solanum tuberosum/chemistry

KW - Phenotype

KW - Lipase/metabolism

KW - Levulinic Acids/metabolism

KW - Starch/chemistry

KW - Heptanoates/metabolism

KW - Acylation

UR - http://www.scopus.com/inward/record.url?scp=85100325534&partnerID=8YFLogxK

U2 - 10.3390/molecules26010226

DO - 10.3390/molecules26010226

M3 - Article

C2 - 33466224

AN - SCOPUS:85100325534

VL - 26

JO - Molecules

JF - Molecules

SN - 1420-3049

IS - 1

M1 - 226

ER -

ID: 27707301