Share This Article:

Amylolytic Activity in Selected Sweetpotato (Ipomoea batatas Lam) Varieties during Development and in Storage

Abstract Full-Text HTML Download Download as PDF (Size:1647KB) PP. 660-668
DOI: 10.4236/fns.2012.35090    4,112 Downloads   7,206 Views   Citations

ABSTRACT

Sweetpotato varieties (five) were investigated for changes in α- and β-amylase activities during root development and on subjection of harvested roots to different postharvest handling and storage conditions. Changes in α- and β-amylase activities in development were monitored from 10 weeks after planting. At physiological maturity, sweetpotato roots were harvested and subjected to various conditions: freshly harvested roots and cured roots (spread under the sun for four days at 29℃ - 31℃ and 63% - 65% relative humidity), stored at ambient conditions (23℃ - 26℃ and 70% - 80% relative humidity) and in a semi-underground pit (19℃ - 21℃ and 90% - 95% relative humidity). Generally α- and β-amylase activities increased during development with NASPOT 9 and 10 consistently registering the highest activities and NASPOT 1 the lowest activity. Generally, maximum α-amylase activities were achieved at week 3 in ambient stores for NASPOT 9 and NASPOT 10 at 0.930 and 0.897 CU/g, respectively. Maximum β-amylase activity was achieved in ambient stores at week 3 and 4 for fresh and cured NASPOT 9 at 806 and 782 BU/g, respectively. Generally, curing and storing sweetpotatoes in ambient conditions registered the highest amylase activity. Maximum α- and β-amylase activities were registered at 67℃ - 68℃ and 58℃ - 60℃, respectively. These findings provide information for controlled modification of amylase activities of these sweetpotato varieties for product development efforts and monitoring the shelf life of the roots during storage.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

A. Nabubuya, A. Namutebi, Y. Byaruhanga, J. Narvhus, Y. Stenstrøm and T. Wicklund, "Amylolytic Activity in Selected Sweetpotato (Ipomoea batatas Lam) Varieties during Development and in Storage," Food and Nutrition Sciences, Vol. 3 No. 5, 2012, pp. 660-668. doi: 10.4236/fns.2012.35090.

References

[1] FAOSTAT, Statistical Database (Online) of Food and Agriculture Organization of the United Nations, 2008.
[2] J. A. Woolfe, “Sweetpotato: An Untapped Food Resource,” Cambridge University Press, Cambridge, 1992.
[3] V. Hagenimana, R. E. Simard and L. P. Vezina, “Amylolytic Activity in Germinating Sweetpotato (Ipomea batatas) Roots,” Journal of the American Society of Horticultural Science, Vol. 119, No. 2, 1994, pp. 313-320.
[4] H. Li and O. Kazuko, “Major Soluble Proteins of Sweetpotato Roots and Changes in Protein after Cutting, Infection or Storage,” Agriculcural and Biological Chemistry, Vol. 49, No. 3, 1985, pp. 737-744. doi:10.1271/bbb1961.49.737
[5] H. J. Deobald, V. C. Hasling and M. E. A. Catalano, “Control of Sweetpotato Alpha-Amylase for Producing Optimum Quality Precooked Dehydrated Flakes,” Journal of Food Technology, Vol. 22, 1968, p. 627.
[6] M. W. Hoover and S. J. Harmon, “Changes in Sweetpotato Flakes Made by the Enzyme Activation Technique,” Journal of Food Technology, Vol. 21, 1967, pp. 115-118.
[7] W. M. Walter and A. E. Purcell, “Changes in Amyloid Carbohydrates during Preparation of Sweetpotato Flakes,” Journal of Food Science, Vol. 41, 1976, pp. 1374-1377. doi:10.1111/j.1365-2621.1976.tb01175.x
[8] K. Nakamura, M. Ohto and N. Yoshida, “Sucrose-Induced Accumulation of β-Amylase Occurs Concomitant with the Accumulation of Starch and Sporamin in LeafPetiole Cuttings of Sweet Potato”, Plant Physiology, Vol. 96, No. 3, 1991, pp. 902-909. doi:10.1104/pp.96.3.902
[9] V. Hagenimana, L. P. Vezina and R. E. Simard, “Distribution of Amylases within Sweetpotato (Ipomoea batatas) Root Tissues”, Journal of Agriculture and Food chemistry, Vol. 40, 1992, pp. 1777-1783. doi:10.1021/jf00022a010
[10] M. Ikemiya and H. J. Deobald, “New Characteristic Alpha Amylases in Sweetpotato,” Journal of Agriculture and Food Chemistry, Vol.14, 1966, p. 237. doi:10.1021/jf60145a011
[11] D. J. Manners, “Biochemistry of Storage Carbohydrates in Green Plants,” In P. M. D. Dey, Ed., Academic press, London, 1985, pp. 149-203.
[12] E. Beck and P. Ziegler, “Biosynthesis and Degradation of Starch in Higher Plants,” Annual Review of Plant Physiology and Plant Molecular Bioliology, Vol. 40, 1989, pp. 95-117. doi:10.1146/annurev.pp.40.060189.000523
[13] E. Sarikaya, H. Higasa and M. Adachi, “Comparison of Degradation Abilities of αand β-Amylases on Raw Starch Granules,” Process Biochemistry, Vol. 35, No. 7, 2000, pp. 711-715. doi:10.1016/S0032-9592(99)00133-8
[14] P. Halmer, “The Mobilization of Storage Carbohydrates in Germinated Seeds,” Journal of Vegetable Physiology, Vol. 23, 1985, pp. 107-125.
[15] R. N. McArdle and J. C. Bouwkamp, “Use of Heat Treatment for Saccharification of Sweetpotato Mashes,” Journal of Food Science, Vol. 51, 1986, pp. 364-366. doi:10.1111/j.1365-2621.1986.tb11131.x
[16] T. A. Morrison, R. Pressey and S. J. Kays, “Changes in αand β-Amylase during Storage of Sweet Potato Lines with Varying Starch Hydrolysis,” Journal of the American Society of Horticultural Science, Vol. 118, No. 2, 1993, pp. 236-242.
[17] Y. Takahata, T. Noda and T. Sato, “Carbohydrate and Enzyme Activities of Sweetpotato Line during Storage,” Journal of Agriculture and Food Chemistry, Vol. 43, No. 7, 1995, pp. 1923-1928. doi:10.1021/jf00055a031
[18] Z. Zhang, C. C. Wheatley and H. Corke, “Bechemical Changes during Storage of Sweetpotato Roots Differing in Dry Matter Content,” Journal of Postharvest Biology and Technology, Vol. 24, No. 3, 2002, pp. 317-325. doi:10.1016/S0925-5214(01)00149-1
[19] D. Zhang and Y. Wang, “Beta-Amylase in Developing Apple Fruits: Activities, Amounts and Sub Cellular Localization,” Science in China C L, Vol. 45, No. 4, 2002, pp. 429-440.
[20] S. Morrell and T. Rees, “Sugar Metabolism in Developing Tubers of Solanum tuberosum,” Phytochemistry, Vol. 23, No. 7, 1986, pp. I579-1585.
[21] B. V. McCleary, M. McNally, D. Monaghan and D. C. Mugford, “Measurement of α-Amylase Activity in White Wheat Flour, Milled Malt and Microbial Enzyme Preparations Using Ceralpha Assay,” Journal of AOAC International, Vol. 85, 2002, pp. 1096-1102.
[22] P. R. Mathewson and B. W. Seabourn, “A New Procedure for Specific Determination of Beta-Amylase in Cereals,” Journal of Agriculture and Food Chemistry, Vol. 31, No. 6, 1983, pp. 1322-1326. doi:10.1021/jf00120a043
[23] N. T Dziedzoave, A. J. Graffham, A. Westby, J. Otoo and G. Komlaga, “Influence of Variety and Growth Environment on Beta-Amylase Activity of Flour from Sweet Potato,” Food Control, Vol. 21, No. 2, 2010, pp. 162-165. doi:10.1016/j.foodcont.2009.05.005
[24] H. Tomura and Koshiba, “α-Amylase in Vigna Mungo Cotyledon,” Plant Physiology, Vol. 79, 1985, pp. 939-942. doi:10.1104/pp.79.4.939
[25] E. Geoffriau, A. Suel, M. Briard, J. Y. Péron and O. J. Ayala Garay, “Evolution of Amylase Activity in Tuberous-Rooted Chervil (Chaerophyllum bulbosum L) Roots during Storage at Various Temperature,” Acta Horticulturae (ISHS), Vol. 682, 2005, pp. 153-1158.
[26] T. H. Nielsen, U. Deiting and M. Stitt, “Beta-Amylase in Potato Tubers Is Induced during Storage at Low Temperatures,” Plant Physiology, Vol. 113, No. 2, 1997, pp. 503-510.
[27] J. E. Cottrell, C. M. Duffus, L. Paterson, G. R. Mackey, M. J. Allison and H. Bain, “The Effect of Storage Temperature on Reducing Sugar Concentration and Activities of Three Amylotic Enzymes in Tubers of Cultivated Potato, Solanum tuberosum,” Potato Research, Vol. 36, 1993, pp. 107-117. doi:10.1007/BF02358725
[28] J. R. Sowokinos, E. C. Lulai and J. A. Knoper, “Translucent Tissue Defects in Solanum tuberosum L. I Alteration in Amyloplast Memberane Integrity, Enzyme Activities, Sugars and Starch Content,” Plant Physiology, Vol. 78, 1985, pp. 489-494. doi:10.1104/pp.78.3.489
[29] V. D. Truong, R. Y. Avula, K. Pecota and C. G. Yencho, “Sweetpotatoes,” Wiley-Blackwell, Hoboken, 2011.
[30] B. Edmunds, M. Boyette, C. Clark, D. Ferrin, T. Smith and G. Holmes, “Postharvest Handling of Sweetpotatoes,” 2008.

  
comments powered by Disqus

Copyright © 2019 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.