Accurate estimation of sweetpotato amylase activity by flour viscosity analysis.
Accurate estimation of sweetpotato amylase activity by flour viscosity analysis.
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DOI：
10.1021/jf980432h
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发表时间：
1999-02
影响因子：
6.1
通讯作者：
L. Collado;H. Corke
中科院分区：
文献类型：
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作者：
L. Collado;H. Corke
采用菲律宾条件下的44个基因型制备的甘薯粉（SPF），由于其组成和内源淀粉酶活性的差异，在快速粘度分析仪（RVA）糊化特性上存在很大差异。利用在水中测定的峰值粘度参数（PV1）和在0.05 mM AgNO(3)（作为淀粉酶抑制剂）（PV2）中测定的峰值粘度参数（PV2）成功地估计了α -淀粉酶活性。PV2-PV1 /PV1与α -淀粉酶活性的相关性为0.96 （p < 0.01, N = 44）。肿胀体积测量不适合预测α -淀粉酶活性。
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 AgNO(3) (used as an amylase inhibitor) (PV2) were successfully used to estimate alpha-amylase activity. The correlation of the ratio (PV2-PV1)/PV1 to alpha-amylase activity was 0.96 (p < 0.01, N = 44). Swelling volume measurements were not found to be suitable for prediction of alpha-amylase activity.