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

Autor: Amankwaah VA; CSIR - Crops Research Institute, Kumasi, Ghana.; Department of Horticultural Science, NC State University, Raleigh, NC, USA., Williamson S; Department of Horticultural Science, NC State University, Raleigh, NC, USA., Olukolu BA; University of Tennessee, Knoxville, TN, USA., Truong VD; USDA-ARS, Food Science Research Unit, NC State University, Raleigh, NC, USA., Carey E; Reputed Agric4Dev Stichting and Foundation; Formerly Working for International Potato Center (CIP), Kumasi, Ghana., Ssali R; International Potato Center (CIP), Kampala, Uganda., Yencho GC; Department of Horticultural Science, NC State University, Raleigh, NC, USA.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jun; Vol. 104 (8), pp. 4662-4670. Date of Electronic Publication: 2023 Jul 27.
DOI: 10.1002/jsfa.12832
Abstrakt: 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 storage root flesh color.
Results: α- and β-amylase activity (α-AA and β-AA) were assayed from a Tanzania (T) × Beauregard (B) genetic mapping population in their uncured (raw), cured and stored (approximately 11 weeks) forms during 2016 and 2017. Ceralpha and Betamyl methods, with modifications to suit a high-throughput microplate assay format, were used to quantify α-AA and β-AA, respectively. Storage root dry matter, starch, glucose, fructose, sucrose and β-carotene content were predicted using near infrared reflectance spectroscopy. There was little relationship (r 2  = 0.02-0.08, P ≤ 0.05 in 2016 and r 2  = 0.05-0.11, P ≤ 0.05 in 2017) between α-AA and β-AA. We observed negative linear associations between α-AA and dry matter content and generally no correlations between β-AA and dry matter content. β-AA and sugars were weakly positively correlated. β-AA and β-carotene content were positively correlated (r = 0.3-0.4 in 2016 and 0.3-0.5 in 2017).
Conclusion: Generally, the correlation coefficient for amylase enzyme activity and sugar components of storage roots at harvest increased after curing and during post-harvest storage. The present study is a major step forward in sweetpotato breeding in terms of providing a better understanding of how α- and β-amylase activity are inter-associated with several culinary quality attributes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
(© 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)
Databáze: MEDLINE
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