Date of Award

2016

Publisher

North Dakota State University

Document Type

Thesis

Degree Awarded

Master of Science (MS)

Program

Plant Sciences

Department

Plant Sciences

College

Agriculture, Food Systems and Natural Resources

Faculty Advisor

Thompson, Asunta

Description

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.

Rights

NDSU policy 190.6.2

Rights Link

https://www.ndsu.edu/fileadmin/policy/190.pdf

Handle Identifier

https://hdl.handle.net/10365/28061

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