Accurate estimation of sweetpotato amylase activity by flour viscosity analysis

L S Collado; H Corke

doi:10.1021/jf980432h

Accurate estimation of sweetpotato amylase activity by flour viscosity analysis

J Agric Food Chem. 1999 Mar;47(3):832-5. doi: 10.1021/jf980432h.

Authors

L S Collado¹, H Corke

Affiliation

¹ Cereal Science Laboratory, Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong.

PMID: 10552375
DOI: 10.1021/jf980432h

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 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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Amylases / metabolism*
Flour*
Solanaceae / enzymology*
Vegetables / enzymology*
Viscosity

Substances

Amylases