Effect of infection of potato plants by Potato virus Y (PVY), Potato virus S (PVS), and Potato virus M (PVM) on content and physicochemical properties of tuber starch
Ospankulova G. Khassanov V. Kamanova S. Toimbayeva D. Saduakhasova S. Bulashev B. Aidarkhanova G. Yermekov Y. Murat L. Shaimenova B. Muratkhan M. Li W.
July 2023John Wiley and Sons Inc
Food Science and Nutrition
2023#11Issue 74002 - 4009 pp.
Potato virus Y (PVY), Potato virus S (PVS), and Potato virus M (PVM) infection of potato plants leads to decreased dry matter and starch content in tubers. Starch samples from potato tubers infected with PVY, PVS, and PVM had higher amylose content. Granules of starch isolated from potato tubers infected by PVS exhibit larger granules than starch granules isolated from tubers of healthy plants. In contrast, in the case of PVM and PVY infection, starch granules were significantly smaller in diameter. A decrease in the degree of crystallinity has been observed in all samples of starches obtained from the tubers of infected plants compared to starch isolated from tubers of healthy plants. A slight decrease in gelatinization temperature was noted for starch samples isolated from tubers infected by PVY and PVM, and a slight increase in gelatinization temperature for starch samples isolated from tubers infected by PVS compared to starch isolated from tubers of healthy plants. In all samples of starch obtained from tubers of infected plants, an increase in the value of gelatinization enthalpy was observed. Thus, it can be concluded that damage to potato plants by PVM and PVY leads to a significant decrease in the quality of starch in tubers. At the same time, infection by PVS had practically no considerable effect.
physicochemical properties , potato tubers , potato virus , starch
Text of the article Перейти на текст статьи
Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Nur-Sultan, Kazakhstan
Department of Biology, Plant Protection and Quarantine, Agronomic Faculty, Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan
Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F, Yangling, China
Department of Food Production Technology and Biotechnology, The Engineering–Technological Faculty, Shakarim University, Semey, Kazakhstan
Department of Food Technology and Processing Products
Department of Biology
Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province
Department of Food Production Technology and Biotechnology
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026