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.

Gulnazym Ospankulova; Vadim Khassanov; Svetlana Kamanova; Dana Toimbayeva; Saule Saduakhasova; Berdibek Bulashev; Gulnar Aidarkhanova; Yernaz Yermekov; Linara Murat; Bakhyt Shaimenova; Marat Muratkhan; Wenhao Li

doi:10.1002/fsn3.3386

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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.

Authors

Ospankulova, Gulnazym¹
Khassanov, Vadim²
Kamanova, Svetlana^{1, 3}
Toimbayeva, Dana¹
Saduakhasova, Saule¹
Bulashev, Berdibek¹
Aidarkhanova, Gulnar¹
Yermekov, Yernaz¹
Murat, Linara¹
Shaimenova, Bakhyt¹
Muratkhan, Marat^{1, 4}
Li, Wenhao³

¹ Department of Food Technology and Processing Products, Technical Faculty Saken Seifullin Kazakh Agrotechnical University Nur-Sultan Kazakhstan. , (Kazakhstan)
² Department of Biology, Plant Protection and Quarantine, Agronomic Faculty Saken Seifullin Kazakh Agrotechnical University Astana Kazakhstan. , (Kazakhstan)
³ 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. , (China)
⁴ Department of Food Production Technology and Biotechnology, The Engineering-Technological Faculty Shakarim University Semey Kazakhstan. , (Kazakhstan)

Type

Published Article

Journal

Food science & nutrition

Publication Date

Jul 01, 2023

Volume

11

Issue

7

Pages

4002–4009

Identifiers

DOI: 10.1002/fsn3.3386

PMID: 37457165

Source

Medline

Keywords

Language

English

License

Unknown

Abstract

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. © 2023 Wiley Periodicals LLC.

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine. This record was last updated on 07/27/2023 and may not reflect the most current and accurate biomedical/scientific data available from NLM. The corresponding record at NLM can be accessed at https://www.ncbi.nlm.nih.gov/pubmed/37457165

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