Eestis kasvatatavate kartulisortide tärklisesisaldus ja tärkliseosakeste suurusjaotus
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Kuupäev
2014
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Tärklis on üks tähtsamatest polüsahhariididest, mis koosneb glükoosi molekuli jääkidest,
täpsemalt amüloosist ja amülopektiinist. Tärklis kuulub sahhariidide hulka, teda leidub
enamasti taimerakkudes. Tärklist saadakse kartulist, maisist, nisust ja teistes taimedest.
Viimati uuriti Eestis kasvatavate kartulite tärkliseterade suurust ja suurusjaotus
üheksakümnendate aastate keskpaigas. Sellest ajast praeguse ajahetkeni on Eestis mitmed
kartulisordid läinud kasutusest välja, on aretatud ja sisse toodud mitmeid uusi kartulisorte.
Meil puuduvad andmed uute kartulisortide tärklisesisalduse, tärkliseosakeste struktuuri ja
suurusjaotuse kohta. Eeltoodud näitajate määramises seisnebgi käesoleva bakalaureusetöö
teema aktuaalsus ja uudsus.
Bakalaureusetöö eesmärkideks seati Eestis kasvatatavate kartulisortide mugulate
tärklisesisalduse, terade läbimõõdu ning suurusjaotuse välja selgitamine.
Kirjaduse osas vaadeldi tärklise koostise struktuuri ning kvaliteedi ning tärklise tootmise
tehnoloogiat.
Eksperementaalses osas viidi läbi kaks katseseeriat. Esimeses seerias uuriti Eestis
kasvatatavate sortide kartulimugulate tärklisesisaldust ning teises tärkliseosakeste läbimõõdu
ja suurusjaotust. Esimeses seerias uuriti Eesti Maaülikooli Põllumajanduse ja
Keskkonnainstituudist pärinevat 10 erinevat kartulisorti. Esimeses katseseerias vaadeldi sordi
kohta 10-11, teises viit kartulit.
Kümnest kartulisordist on kõige kõrgema keskmise tärklisesisaldusega kartulisort „Maret“
(15,9%) ning kõige madalamaga sort „Satina“ (10,5%). Kõrgema kuivainesisaldusega olid
kartulisordid „Maret“, „Sulev“ ja „Ants“, madalamaga aga „Satina“, „Congo“ ja „Reet“.
Eestis kasvatatavate kartulisortide keskmine tärkliseterade läbimõõt kõikus 22–29 µm. Kõige
suurema keskmise tärkliseterade läbimõõduga oli kartulisort „Red Scarlett“ (29,7 µm) ning
kõige väiksemaga kartulisort „Reet“ (22,1 µm). Kõrgema kuivainesisaldusega olid
kartulisordid „Maret“, „Sulev“ ja „Ants“, madalamaga aga „Satina“, „Congo“ ja „Reet“.
Kartulid jaotati tärkliseterade läbimõõdu alusel järgmiselt: läbimõõt alla 10 µm; 10–15 µm;
15–20 µm; 20–25 µm; 25–30 µm ja üle 30 µm. Protsentuaalselt kõige rohkem suuri
tärkliseosakesi kartulisortidel „Ants“, „Maret“ ja „Red Scarlett“. Keskmiste tärkliseosakeste
osakaal oli kõige suurem kartulisordil „Reet“. Kartulisortidel „Sulev“ ja „Satina“ oli
tärkliseosakesi läbimõõduga 20–25 µm kõige rohkem.
Starch is one of the most important of polysaccharides consisting of glucose residues of the molecule, namely amylase and amylopectin. The starch falls within the range of saccharine, it is generally in the plants’ cells. The starch is obtained from potatoes, corn, wheat and other crops. Last cultivated grains of potatoes’ starch were investigated in quantity and distribution by size in the mid-nineties in Estonia. Since then, the present time, it is a number of varieties that have fallen into disuse was bred and introduced a range of new potatoes’ sorts in Estonia. We have no data on new grains of content of potatoes’ starch, structure of starch and distribution of particles’ size. The listed parameters which were investigated in the bachelor’s thesis are relevant and new subject. The objective of the bachelor’s thesis was cultivated contents of potatoes’ starch in the tubers, grains of diameter and size distribution of the identification in Estonia. The scientific literatuure overview gives a general idea of structure, quality and manucturing technology of starch. In the experimental part was carried out two series of experiments. The first series was studied in cultivars’ production of potatoes’ starch, the content of starch and a secondary diameter of particle and distribution of size. The first series was studied in the Estonian University of Life Sciences, Institute for Agriculture and the Environment from 10 different potato varieties. In the first series of experiments looked at the variety of 10-11, the second of five potatoes. The highest average starch content of starch of ten potatoes’ grade is the potato variety 'Maret' (15.9%) and the lower of the sort "Satina" (10.5%). The higher content of dry substance was potato varieties "Maret", "Sulev" and "Ants", but the lower 'Satina', 'Congo' and 'Reet' Potatoes’ diameter of starches’ grains was distributed as follows: less than 10 μm in diameter; 10-15 μm; 15-20 μm; 20-25 μm; 25-30 μm and above 30 μm. The most significant in percentage terms were particles of potatoes’ starch "Ants", "Maret" and "Red Scarlett." Proportion of average particle of potatoes’ starch was the highest in the grade 'Reet'. Starches’ particles with a diameter of 20-25 μm were the most in the sort of potato "Sulev" and "Satina". This work contains: 47 pages, 7 tables, 14 figures, 20 referendes and appendix.
Starch is one of the most important of polysaccharides consisting of glucose residues of the molecule, namely amylase and amylopectin. The starch falls within the range of saccharine, it is generally in the plants’ cells. The starch is obtained from potatoes, corn, wheat and other crops. Last cultivated grains of potatoes’ starch were investigated in quantity and distribution by size in the mid-nineties in Estonia. Since then, the present time, it is a number of varieties that have fallen into disuse was bred and introduced a range of new potatoes’ sorts in Estonia. We have no data on new grains of content of potatoes’ starch, structure of starch and distribution of particles’ size. The listed parameters which were investigated in the bachelor’s thesis are relevant and new subject. The objective of the bachelor’s thesis was cultivated contents of potatoes’ starch in the tubers, grains of diameter and size distribution of the identification in Estonia. The scientific literatuure overview gives a general idea of structure, quality and manucturing technology of starch. In the experimental part was carried out two series of experiments. The first series was studied in cultivars’ production of potatoes’ starch, the content of starch and a secondary diameter of particle and distribution of size. The first series was studied in the Estonian University of Life Sciences, Institute for Agriculture and the Environment from 10 different potato varieties. In the first series of experiments looked at the variety of 10-11, the second of five potatoes. The highest average starch content of starch of ten potatoes’ grade is the potato variety 'Maret' (15.9%) and the lower of the sort "Satina" (10.5%). The higher content of dry substance was potato varieties "Maret", "Sulev" and "Ants", but the lower 'Satina', 'Congo' and 'Reet' Potatoes’ diameter of starches’ grains was distributed as follows: less than 10 μm in diameter; 10-15 μm; 15-20 μm; 20-25 μm; 25-30 μm and above 30 μm. The most significant in percentage terms were particles of potatoes’ starch "Ants", "Maret" and "Red Scarlett." Proportion of average particle of potatoes’ starch was the highest in the grade 'Reet'. Starches’ particles with a diameter of 20-25 μm were the most in the sort of potato "Sulev" and "Satina". This work contains: 47 pages, 7 tables, 14 figures, 20 referendes and appendix.
Kirjeldus
Märksõnad
bakalaureusetööd