File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Accurate estimation of sweetpotato amylase activity by flour viscosity analysis

TitleAccurate estimation of sweetpotato amylase activity by flour viscosity analysis
Authors
Collado, LSCorke, H
KeywordsAmylase activity
Ipomoea batatas
Peak viscosity
Rapid Visco-Analyzer
Sweetpotato
Swelling volume
Viscoamylograph
Issue Date1999
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 1999, v. 47 n. 3, p. 832-835 How to Cite?
DOI: http://dx.doi.org/10.1021/jf980432h
AbstractSweetpotato 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 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.
Persistent Identifierhttp://hdl.handle.net/10722/178664
ISSN
0021-8561
2021 Impact Factor: 5.895
2020 SCImago Journal Rankings: 1.203
ISI Accession Number ID
WOS:000079227300006
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorCollado, LSen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:49:01Z-
dc.date.available2012-12-19T09:49:01Z-
dc.date.issued1999en_US
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1999, v. 47 n. 3, p. 832-835en_US
dc.identifier.issn0021-8561en_US
dc.identifier.urihttp://hdl.handle.net/10722/178664-
dc.description.abstractSweetpotato 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 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.en_US
dc.languageengen_US
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.subjectAmylase activity-
dc.subjectIpomoea batatas-
dc.subjectPeak viscosity-
dc.subjectRapid Visco-Analyzer-
dc.subjectSweetpotato-
dc.subjectSwelling volume-
dc.subjectViscoamylograph-
dc.subject.meshAmylases - Metabolismen_US
dc.subject.meshFlouren_US
dc.subject.meshSolanaceae - Enzymologyen_US
dc.subject.meshVegetables - Enzymologyen_US
dc.subject.meshViscosityen_US
dc.titleAccurate estimation of sweetpotato amylase activity by flour viscosity analysisen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1021/jf980432hen_US
dc.identifier.pmid10552375-
dc.identifier.scopuseid_2-s2.0-0032939403en_US
dc.identifier.hkuros40575-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032939403&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume47en_US
dc.identifier.issue3en_US
dc.identifier.spage832en_US
dc.identifier.epage835en_US
dc.identifier.isiWOS:000079227300006-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridCollado, LS=6603767372en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.issnl0021-8561-

Export via OAI-PMH Interface in XML Formats

OR

Export to Other Non-XML Formats