期刊
FOODS
卷 11, 期 11, 页码 -出版社
MDPI
DOI: 10.3390/foods11111651
关键词
Manihot esculenta Crantz; lignin; multivariate statistical analysis; pathway analysis
资金
- Empresa Brasileira de Pesquisa Agropecuaria [03.15.01.002.00.00]
The cooking characteristics of cassava are influenced by genotype, primarily related to the carbohydrate content, while lignin content does not affect cooking performance.
Cassava is an important staple food for low-income countries. However, its cooking characteristics are especially affected by genotype. In this study, two groups of genotypes, namely hard to cook (HTC) and easy to cook (ETC), were harvested at different times (9 and 15 months), and evaluated by NMR coupled to chemometrics. Additionally, lignin of these materials was studied by H-1-C-13 HSQC NMR. The carbohydrates were the most important class of compounds to differentiate the cassava genotypes. The correlation of NMR with cooking time and starch content showed that the higher content of primary metabolites, mostly glucose, can be associated with longer cooking times and reduction of starch, corroborating the metabolic pathways analysis. Furthermore, it was observed that the lignin from cell walls did not differentiate the cooking performance of the genotypes.
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