EVALUATION OF β-AMYLASE ACTIVITY OF SWEET POTATO (IPOMOEA BATATAS) CULTIVATED IN IRAN

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HESAM F.; TAHERI TEHRANI R.; BALALI G.R.

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Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2015 | Volume:5 | Issue:2 Page(s): 41-48

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Title

EVALUATION OF β-AMYLASE ACTIVITY OF SWEET POTATO (IPOMOEA BATATAS) CULTIVATED IN IRAN

Author(s)

HESAM F. | TAHERI TEHRANI R. | BALALI G.R. | Issue Writer Certificate

Keywords

AMYLASES

β-AMYLASE ACTIVITY

SWEET POTATO (IPOMOEA BATATAS)

Abstract

Besides the high starch content, sweet potato contains endogenous AMYLASES where the two Predominants are µ and b AMYLASES. Sweet potato is thought to be a promising source of b amylase since b amylase is one of the major protein in the tubers. This investigation has focused on the properties of b amylase from white-flesh sweet potato that has been grown in Iran as a potential source for industrial applications. Protein was determined using Bradford method and the enzyme activity was evaluated by monitoring of starch hydrolysis by determination of reducing sugar. The effect of pH and temperature on the enzyme activity and stability was determined. b amylase had optimum pH of 5.5 and was stable from pH of 3.5 to 7.5 with the maximum activity at 55°C.

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References

PURIFICATION AND SOME PROPERTIES OF B-AMYLASE FROM THE NODES OF SUGAR CANE, SACCHARIUM OFFINACIUM

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APA: Copy

HESAM, F., TAHERI TEHRANI, R., & BALALI, G.R.. (2015). EVALUATION OF β-AMYLASE ACTIVITY OF SWEET POTATO (IPOMOEA BATATAS) CULTIVATED IN IRAN. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 5(2), 41-48. SID. https://sid.ir/paper/657869/en

Vancouver: Copy

HESAM F., TAHERI TEHRANI R., BALALI G.R.. EVALUATION OF β-AMYLASE ACTIVITY OF SWEET POTATO (IPOMOEA BATATAS) CULTIVATED IN IRAN. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2015;5(2):41-48. Available from: https://sid.ir/paper/657869/en

IEEE: Copy

F. HESAM, R. TAHERI TEHRANI, and G.R. BALALI, “EVALUATION OF β-AMYLASE ACTIVITY OF SWEET POTATO (IPOMOEA BATATAS) CULTIVATED IN IRAN,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 5, no. 2, pp. 41–48, 2015, [Online]. Available: https://sid.ir/paper/657869/en

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