Accurate estimation of sweetpotato amylase activity by flour viscosity analysis

Lilia S. Collado; Harold Corke

doi:10.1021/jf980432h

Accurate estimation of sweetpotato amylase activity by flour viscosity analysis

Lilia S. Collado, Harold Corke^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

41 Scopus citations

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 AgNO₃ (used as an amylase inhibitor) (PV2) were successfully used to estimate α-amylase activity. The correlation of the ratio (PV2-PV1)/PV1 to α-amylase activity was 0.96 (p < 0.01, N = 44). Swelling volume measurements were not found to be suitable for prediction of α-amylase activity.

Original language	English
Pages (from-to)	832-835
Number of pages	4
Journal	Journal of Agricultural and Food Chemistry
Volume	47
Issue number	3
DOIs	https://doi.org/10.1021/jf980432h
State	Published - Mar 1999
Externally published	Yes

Keywords

Amylase activity
Ipomoea batatas
Peak viscosity
Rapid Visco-Analyzer
Sweetpotato
Swelling volume
Viscoamylograph

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10.1021/jf980432h

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title = "Accurate estimation of sweetpotato amylase activity by flour viscosity analysis",

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 AgNO3 (used as an amylase inhibitor) (PV2) were successfully used to estimate α-amylase activity. The correlation of the ratio (PV2-PV1)/PV1 to α-amylase activity was 0.96 (p < 0.01, N = 44). Swelling volume measurements were not found to be suitable for prediction of α-amylase activity.",

keywords = "Amylase activity, Ipomoea batatas, Peak viscosity, Rapid Visco-Analyzer, Sweetpotato, Swelling volume, Viscoamylograph",

author = "Collado, {Lilia S.} and Harold Corke",

year = "1999",

month = mar,

doi = "10.1021/jf980432h",

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volume = "47",

pages = "832--835",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

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T1 - Accurate estimation of sweetpotato amylase activity by flour viscosity analysis

AU - Collado, Lilia S.

AU - Corke, Harold

PY - 1999/3

Y1 - 1999/3

N2 - 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 AgNO3 (used as an amylase inhibitor) (PV2) were successfully used to estimate α-amylase activity. The correlation of the ratio (PV2-PV1)/PV1 to α-amylase activity was 0.96 (p < 0.01, N = 44). Swelling volume measurements were not found to be suitable for prediction of α-amylase activity.

AB - 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 AgNO3 (used as an amylase inhibitor) (PV2) were successfully used to estimate α-amylase activity. The correlation of the ratio (PV2-PV1)/PV1 to α-amylase activity was 0.96 (p < 0.01, N = 44). Swelling volume measurements were not found to be suitable for prediction of α-amylase activity.

KW - Amylase activity

KW - Ipomoea batatas

KW - Peak viscosity

KW - Rapid Visco-Analyzer

KW - Sweetpotato

KW - Swelling volume

KW - Viscoamylograph

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U2 - 10.1021/jf980432h

DO - 10.1021/jf980432h

M3 - 文章

C2 - 10552375

AN - SCOPUS:0032939403

SN - 0021-8561

VL - 47

SP - 832

EP - 835

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 3

ER -

Accurate estimation of sweetpotato amylase activity by flour viscosity analysis

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Keywords

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