Literature DB >> 10552375

Accurate estimation of sweetpotato amylase activity by flour viscosity analysis.

L S Collado1, H Corke.   

Abstract

Sweetpotato flour (SPF), prepared from 44 genotypes adapted to Philippine conditions, showed wide variation in Rapid Visco-Analyzer (RVA) pasting characteristics due to its variation in composition and endogenous amylase activity. The RVA pasting parameters of peak viscosity determined in water (PV1) and that determined in 0.05 mM AgNO(3) (used as an amylase inhibitor) (PV2) were successfully used to estimate alpha-amylase activity. The correlation of the ratio (PV2-PV1)/PV1 to alpha-amylase activity was 0.96 (p < 0.01, N = 44). Swelling volume measurements were not found to be suitable for prediction of alpha-amylase activity.

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Year:  1999        PMID： 10552375     DOI： 10.1021/jf980432h

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  3 in total

1.  Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method.

Authors:  Ganiyat O Olatunde; Folake O Henshaw; Michael A Idowu; Keith Tomlins
Journal:  Food Sci Nutr       Date:  2015-12-23       Impact factor: 2.863

2.  Influence of development, postharvest handling, and storage conditions on the carbohydrate components of sweetpotato (Ipomea batatas Lam.) roots.

Authors:  Agnes Nabubuya; Agnes Namutebi; Yusuf Byaruhanga; Judith Narvhus; Trude Wicklund
Journal:  Food Sci Nutr       Date:  2017-08-27       Impact factor: 2.863

3.  Genetic Dissection and Functional Differentiation of ALKa and ALKb, Two Natural Alleles of the ALK/SSIIa Gene, Responding to Low Gelatinization Temperature in Rice.

Authors:  Zhuanzhuan Chen; Yan Lu; Linhao Feng; Weizhuo Hao; Chuang Li; Yong Yang; Xiaolei Fan; Qianfeng Li; Changquan Zhang; Qiaoquan Liu
Journal:  Rice (N Y)       Date:  2020-06-11       Impact factor: 4.783
  3 in total

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