马铃薯低温糖化形成机理及其调控因素研究进展

Progress in Mechanisms and Regulatory Factors of Cold‐Induced Sweetening in Potatoes(Solanum tuberosum L.)

马铃薯(Solanum tuberosum L.)块茎在低温贮藏过程中引发的低温糖化现象,即低温刺激淀粉向糖的转化导致还原糖累积,严重影响马铃薯的油炸加工品质。该文系统阐述马铃薯的低温糖化问题及发生机理,重点从生理生化角度讨论低温条件下淀粉与糖的转化过程,解释淀粉酶、液泡酸性转化酶等关键酶的作用机制,以及液泡膜糖转运蛋白在蔗糖向液泡转运中的关键作用,创新性提出改善低温糖化的几个可能研究方向,以期为合理规避低温糖化对油炸加工品质的影响提供理论基础,为开发高效控制低温糖化技术提供参考。

Cold-induced sweetening in potatoes(Solanum tuberosum L.)during cold storage,which refers to the accumulation of reducing sugar due to the conversion of starch to sugars stimulated by low temperature,severely impairs the frying quality of potatoes.The physiological and biochemical mechanisms underlying the conversion between starch and sugars in cold-induced sweetening of potatoes were expounded.The roles of key enzymes such as amylases and vacuolar acid invertases,as well as the role of tonoplast sugar transporters in the translocation of sucrose to vacuoles,were introduced.Several potential research directions to mitigate cold-induced sweetening were proposed,providing a theoretical foundation for minimizing its impact on frying processes quality and insights for the development of efficient techniques to control cold-induced sweetening in potatoes.