Influence of variety and growth environment on β-amylase activity of flour from sweet potato (Ipomea batatas)

Dziedzoave, N.T.; Graffham, A.J.; Westby, A.; Otoo, J. A.; Komlaga, Gustav

doi:10.1016/j.foodcont.2009.05.005

Cited by 22 publications

(15 citation statements)

References 12 publications

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“…Climate conditions can also differentiate moderate class from the others in weak influence. This result is congruent with previous studies that soil and climate condition affecting sweet potato production, as has been disclosed by Kotecha & Kadam (1998), Çališkan, Söǧüt, Boydak, Ertürk, & Arioǧlu (2007), Dziedzoave, Graffham, Westby, Otoo, & Komlaga (2010), Nedunchezhiyan, Byju, & Jata (2012), as well as Gajayanake, Reddy, & Shankle (2015).…”

Section: Discriminating Land Characteristics Classes Of Cilembu Sweetsupporting

confidence: 93%

Discriminating Land Characteristics of Yield and Total Sugar Content Classes of Cilembu Sweet Potato (Ipomoea batatas L.)

et al. 2018

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Cilembu sweet potato is a unique commodity with high demand market due to its sweet taste. The objectives of this study were to investigate the production performance of Cilembu sweet potatoes in term of production classes and critical limit and to determine discriminating land characteristics classes of yield and total sugar content. This study was conducted in Cilembu sweet potatoes production centers in West Java. Sweet potatoes tuber and soil samples were collected by purposive random sampling during harvest. Cilembu sweet potatoes production classes were defined by decreasing yields criteria in land evaluation. Critical limit production was the lowest yield and total sugar content of raw tuber which harvested in Cilembu village. Discriminating land characteristics were decided by discriminant analysis. Results showed that there was a significant different yield between typical and nontypical areas. Critical limit of yield and total sugar content were 10.5 t ha-1 and 2.32 %, respectively. The discriminating land characteristics of yield classes were soil properties (pH, CEC, P, Ca, Mg, ΔT), and monthly rainfall, whereas for total sugar content classes were effective soil depth, clay, sand and monthly rainfall. These variables are proposed as diagnostic criteria in Cilembu sweet potato land suitability criteria.

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Section: Discriminating Land Characteristics Classes Of Cilembu Sweetsupporting

confidence: 93%

Discriminating Land Characteristics of Yield and Total Sugar Content Classes of Cilembu Sweet Potato (Ipomoea batatas L.)

et al. 2018

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“…The time taken to attain peak amylase activity in this study was similar to that observed during germination of sweetpotato roots [3]. The differences in results could be attributed to sweetpotato varieties used in the various studies and the ecological zones in which the sweetpotatoes were grown [23]. Increase in α-amylase activity has been attributed to de novo synthesis of α-amylase [3] and its diffusion into the starchy endosperm [24] during storage.…”

Section: Effect Of Postharvest Handling and Storage Conditions On Swesupporting

confidence: 67%

Amylolytic Activity in Selected Sweetpotato (Ipomoea batatas Lam) Varieties during Development and in Storage

Nabubuya¹,

Namutebi²,

Byaruhanga³

et al. 2012

FNS

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Sweetpotato varieties (five) were investigated for changes in α- and β-amylase activities during root development and on subjection of harvested roots to different postharvest handling and storage conditions. Changes in α- and β-amylase activities in development were monitored from 10 weeks after planting. At physiological maturity, sweetpotato roots were harvested and subjected to various conditions: freshly harvested roots and cured roots (spread under the sun for four days at 29℃ - 31℃ and 63% - 65% relative humidity), stored at ambient conditions (23℃ - 26℃ and 70% - 80% relative humidity) and in a semi-underground pit (19℃ - 21℃ and 90% - 95% relative humidity). Generally α- and β-amylase activities increased during development with NASPOT 9 and 10 consistently registering the highest activities and NASPOT 1 the lowest activity. Generally, maximum α-amylase activities were achieved at week 3 in ambient stores for NASPOT 9 and NASPOT 10 at 0.930 and 0.897 CU/g, respectively. Maximum β-amylase activity was achieved in ambient stores at week 3 and 4 for fresh and cured NASPOT 9 at 806 and 782 BU/g, respectively. Generally, curing and storing sweetpotatoes in ambient conditions registered the highest amylase activity. Maximum α- and β-amylase activities were registered at 67℃ - 68℃ and 58℃ - 60℃, respectively. These findings provide information for controlled modification of amylase activities of these sweetpotato varieties for product development efforts and monitoring the shelf life of the roots during storage

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“…Figure S7 revealed that the optimum temperatures for b-amylase were around 50°C in spite of its heat-labile property. When the temperature reached 60°C, its activity was just 32% of its highest activity; these results were similar with those of Alessandrini et al (2011) and Dziedzoave et al (2010).…”

Section: B-amylase Assaysupporting

confidence: 84%

Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

Cheng

et al. 2013

Int J of Food Sci Tech

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Summary Free starch rate has been one of the most important criterions to evaluate the quality of sweet potato flour. Low‐temperature blanching (LTB) of sweet potatoes before steam cooking has shown significant increase in tissue firmness and cell wall strengthening. This research indicated that pectin methylesterase (PME) activity decreased by 87.8% after 30 min of blanching in water at 60 °C, while polygalacturonase (PG) and β‐amylase activity decreased 69.4% and 7.44%, respectively, under the same condition. Both PME and β‐amylase played important roles in tissue firmness. Further studies of tissue firmness and methyl esterification showed that the combination of LTB and Ca2+ could increase the activity of PME and significantly enhance the pectin gel hardness to strengthen the cell walls and decrease free starch rate from 12.83% to 7.28%.

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Influence of variety and growth environment on β-amylase activity of flour from sweet potato (Ipomea batatas)

Cited by 22 publications

References 12 publications

Discriminating Land Characteristics of Yield and Total Sugar Content Classes of Cilembu Sweet Potato (Ipomoea batatas L.)

Discriminating Land Characteristics of Yield and Total Sugar Content Classes of Cilembu Sweet Potato (Ipomoea batatas L.)

Amylolytic Activity in Selected Sweetpotato (<i>Ipomoea batatas</i> Lam) Varieties during Development and in Storage

Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

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Influence of variety and growth environment on β-amylase activity of flour from sweet potato (Ipomea batatas)

Cited by 22 publications

References 12 publications

Discriminating Land Characteristics of Yield and Total Sugar Content Classes of Cilembu Sweet Potato (Ipomoea batatas L.)

Discriminating Land Characteristics of Yield and Total Sugar Content Classes of Cilembu Sweet Potato (Ipomoea batatas L.)

Amylolytic Activity in Selected Sweetpotato (&lt;i&gt;Ipomoea batatas&lt;/i&gt; Lam) Varieties during Development and in Storage

Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

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Product

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Amylolytic Activity in Selected Sweetpotato (<i>Ipomoea batatas</i> Lam) Varieties during Development and in Storage