Interrelations of α‐ and β‐amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots

BACKGROUND Little information is available on α‐ and β‐amylase activity and their associations with starch, sugars and other culinary qualities in sweetpotato. The present study aimed to assess sweetpotato storage root α‐ and β‐amylase activity in relation to starch, sugars, β‐carotene content and s...

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Veröffentlicht in:	Journal of the science of food and agriculture 2024-06, Vol.104 (8), p.4662-4670
Hauptverfasser:	Amankwaah, Victor A., Williamson, Sharon, Olukolu, Bode A., Truong, Van‐Den, Carey, Edward, Ssali, Reuben, Yencho, George Craig
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-Amylases - metabolism Amylases beta Carotene - analysis beta Carotene - metabolism beta-Amylase - genetics beta-Amylase - metabolism Carotene consumer preferences Correlation coefficient Correlation coefficients curing Dry matter Enzymatic activity Enzyme activity Food Storage Gene mapping Harvesting Infrared reflection Infrared spectroscopy Ipomoea batatas Ipomoea batatas - chemistry Ipomoea batatas - enzymology Ipomoea batatas - genetics Ipomoea batatas - metabolism Near infrared radiation Nutritive Value Plant breeding Plant Proteins - genetics Plant Proteins - metabolism Plant Roots - chemistry Plant Roots - metabolism Plant Tubers - chemistry Plant Tubers - metabolism Population genetics Quality management root quality traits root storage Roots Starch Starch - analysis Starch - metabolism Sucrose Sugar Sugars - analysis Sugars - metabolism Sweet potatoes sweetpotato Tanzania β-Carotene
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