Correlation and Principal Component Analysis of Potato Starch Quality Physicochemical Properties of Different Varieties
The moisture content,color,amylopectin content,light transmittance,iodine blue value,solubility,dilatability,gum consistency and texture characteristics of starch prepared from 11 potato varieties from Heilongjiang,Gansu and Beijing were analyzed.The results indicated that there were significant differences among different varie-ties,and the variation range of amylose content was 10.96％-16.64％.Correlation analysis indicated that there was significant correlation between the quality indexes of different varieties,amylose and starch extraction yield(r=0.468 3),expansion degree(r=0.520 9),hardness(r=-0.472 1),chewability(r=-0.449 6)were signifi-cantly correlated.The results of principal component analysis revealed that the characteristic roots of the first four principal components were greater than 1,which could explain the information of the original data.According to the comprehensive principal component score,the comprehensive value of Long potato 9 ranked the first,and the com-prehensive value of Dutch potato was the lowest.
万方数据
维普
