New Characteristic Alpha-Amylase in Sweet Potatoes

Ikemiya, Masayuki; Deobald, H. J.

doi:10.1021/jf60145a011

Cited by 37 publications

(28 citation statements)

References 4 publications

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“…Sweet potato starch gelatinizes at 68-73°C and (Y-and B-amylase are unable to attack ungelatinized starch (Walter et al, 1976). cw-Amylase hydrolyzes starch by an endo process into amyloid polymers called dextrins (Ikemiya and Deobald, 1966;Walter et al, 1975). B-Amylase hydrolyzes starch and starch fragments into maltose (Balls et al, 1948;Walter et al, 1975).…”

Section: Resultsmentioning

confidence: 99%

Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage

Picha

1986

Journal of Food Science

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Sugar concentrations in baked roots of six different sweet potato (fpomoea batatas (L.) Lam.) cultivars were determined at harvest, after curing (32"C, 90% RH for 10 days), and during 46 wk of storage at 15.6"C. Maltose was the major sugar and sucrose the secondary sugar in all cultivars at harvest. Maltose decreased during curing and over long term storage. Sucrose, glucose, and fructose concentrations increased during curing and through at least 4 wk of storage in the orange-flesh cultivars. Sucrose concentration was always greater than either monosaccharide. Cultivars differed in sugar concentration and pattern of sugar change during storage.

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Section: Resultsmentioning

confidence: 99%

Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage

Picha

1986

Journal of Food Science

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“…The final concentration of maltose produced was somewhat lower than that reported for intact cooked roots (Kays and Horvat 1983), however, this may be due to the rate at which the product reached the maximum cooking temperature. The optimum temperature reported for a-amylase activity in sweetpotatoes is 70-75C (Ikemiya and Deobald 1966), while that of P-amylase is 50-55C (Bernfeld and Gurtler 1958). We found the maltose concentration to increase rapidly above 50C, reaching a maximum at 80-85C.…”

Section: Effect Of Heating Temperature On Root Sugar Contentmentioning

confidence: 51%

Effect of Heating Temperature and Microwave Pretreatment on the Formation of Sugars and Volatiles in Jewel Sweetpotato

Sun

Severson

Kays

1994

Journal of Food Quality

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Experiments investigating changes in the concentration of individual sugarsin sweetpotato storage roots with cooking and their relationship to the formation of volatile compounds were conducted. During heat treatment maltose concentration increased from 0.03% fresh weight at 25C to 4.33% at SOC, at which temperature maximum synthesis occurred. Microwave pretreatment (2 or 4 min) resulted in a significant decrease in amounts of maltose and volatiles formed. At SOC, approximately 80% of maltose synthesis was inhibited when pretreated With microwaves. Adding maltose into microwave pretreated samples and then cooking in a convection oven restored most of the volatile profile with the exception of phenylacetaldehyde. It was concluded that maltose represents a primary precursor for many of the volatile compounds emanating from baked 'Jewel' sweetpotatoes and the formation of these volatiles appears to involve both enzymatic and thermal reactions.

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“…However, the depolymerizing enzymes contributing to the softening of the pickle might have come from the sweet potatoes. It has been found that pectin esterase, pectin methyl esterase (PME), α amilase were natural enzymes present in sweet potatoes (Sunmola and Bukoye 2011;Binner et al 2000;Hagenimana et al1994;Ikemiya and Deobald 1966). However, the activity of PME could be inhibited by rapid pH reduction (Turk 1989).…”

Section: Referencesmentioning

confidence: 99%

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

2013

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New Characteristic Alpha-Amylase in Sweet Potatoes

Cited by 37 publications

References 4 publications

Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage

Sugar Content of Baked Sweet Potatoes from Different Cultivars and Lengths of Storage

Effect of Heating Temperature and Microwave Pretreatment on the Formation of Sugars and Volatiles in Jewel Sweetpotato

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

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