| dc.description.abstract | Amylose and amylopectin, the mostly resistant and soluble forms of starch, respectively,
are two forms of starch present in the granule. In this study, we examined the effect of a new
cooking method, microwave steaming, on soluble starch and resistant starch in order to
determine and determined that this method may be used as a more efficient means to cook tuber
material for starch analysis. Using the steaming method, we found clones present in the North Dakota
State University potato breeding program with unique levels of soluble or resistant starch. Clones with
high or low levels of soluble or resistant starch displayed diverse granule sizes, pasting characteristics,
gelatinization temperatures, and amylose and amylopectin molecular weight and abundance.
Greenhouse-grown tubers were found to contain more soluble and resistant starch content than fieldgrown
tubers, implying that greenhouse-grown tubers cannot be used to screen genotypes for
starch content. | en_US |
