关键词: 芋, 母芋, 子芋, 淀粉, 形态, 理化性质

Abstract: The mono-bulb taro and the multi-bulb taro named‘Binglang’and‘Xiangsha’were used as experimental materials，respectively. The scanning electron microscope，X–ray diffraction，and rapid viscosity analysis techniques were employed to compare and investigate the physicochemical differences of starches isolated from mother and filial bulbs of two taro varieties. The average size of starch granule of mother bulbs from‘Binglang’was bigger than that of filial bulbs，while‘Xiangsha’presented an opposite characteristic. The apparent amylose content and degree of ordered structure in the external granule region of mother bulbs from two taro varieties were higher than that of filial blubs. In the process of heating，the swelling power of starch from mother and filial bulbs changed significantly above 75 ℃，and mother bulbs exhibited higher swelling power than that of filial bulbs at 95 ℃. Compared with the filial bulbs，the starch from‘Binglang’mother bulbs had higher peak，breakdown and setback viscosities，while the‘Xiangsha’showed opposite characteristics. The final hydrolysis degree of starch from two taro mother bulbs was higher than that of filial bulbs. The results showed that there were obvious differences in morphology，composition and physicochemical properties between starch of mother and filial bulbs from two taro varieties. The results can provide reference for the application of taro starch in food and non-food industry.

Key words: taro, mother bulb, filial bulb, starch, morphology, physicochemical property