Protein Profiles and Morphological Structures of Newly Developed Sweetpotato Cultivars Ipomoea batatas (L.) Lam

摘要

Protein profiles and morphological characteristics of two newly developed sweetpotato varieties (TU-82-155 and J6/66) were compared to a commercial variety (Beauregard) using SDS-PAGE, and SEM, respectively. Under reducing and denatured conditions, electrophoresis displayed the major protein, sporamins, at 25 kDa, for all the three cultivars. No major variability in protein profile or morphological structures, among the sweetpotatoes, was observed. Presence of sporamin was established and total protein was higher in TU-82-155 on a dry weight basis. Starch granules were slightly larger and more sparsely distributed in J6/66.