Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato (Ipomoea batatas)

We analyzed the effect of high hydrostatic pressure (HHP) treatment on reducing sugar production in the tuberous root of sweet potato (Ipomoea batatas), based on pressure-gelatinization of starch and subsequent saccharification by internal amylases. HHP treatment at up to 600MPa at ambient temperature for 10min did not apparently affect the reducing sugar concentration in tuberous root. However, HHP treatment at 100 to 500MPa and 60°C or 70°C for 10min increased reducing sugar concentration as both the pressure and temperature increased. The reducing sugar concentration after HHP treatment at 500MPa and 70°C for 10min was roughly comparable to that of the thermal treatment control (80°C for 10min under atmospheric pressure). HHP treatment enabled the gelatinization and enzymatic saccharification of starch in the tuberous root of sweet potato, at a lower temperature than required by thermal treatment at atmospheric pressure. [Display omitted] •High hydrostatic pressure (HHP) enabled gelatinization and saccharification of starch in the tuberous root of sweet potato.•Optimized HHP conditions gave a high reducing sugar concentration, comparable to that by conventional thermal treatment.•An HPP-assisted process for the in situ saccharification of starch in the tuberous root of sweet potato was proposed.