CSIR - Crops Research Institute, Kumasi, Ghana.
Department of Horticultural Science, NC State University, Raleigh, NC, USA.
J Sci Food Agric. 2024 Jun;104(8):4662-4670. doi: 10.1002/jsfa.12832. Epub 2023 Jul 27.
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.
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 = 0.02-0.08, P ≤ 0.05 in 2016 and r = 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).
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.
关于甘薯中α-和β-淀粉酶活性及其与淀粉、糖和其他烹饪品质的关系，信息较少。本研究旨在评估甜薯贮藏根中α-和β-淀粉酶活性与淀粉、糖、β-胡萝卜素含量和贮藏根肉质颜色的关系。
在 2016 年和 2017 年，使用来自坦桑尼亚（T）×博尔加德（B）遗传图谱群体的未煮（生）、煮过和储存（约 11 周）形式的样品，测定了α-和β-淀粉酶活性（α-AA 和 β-AA）。分别使用 Ceralpha 和 Betamyl 方法，并进行了修改以适应高通量微孔板测定格式，来定量测定 α-AA 和 β-AA。使用近红外反射光谱法预测贮藏根干物质、淀粉、葡萄糖、果糖、蔗糖和β-胡萝卜素含量。α-AA 和 β-AA 之间的相关性很小（r=0.02-0.08，P≤0.05 在 2016 年和 r=0.05-0.11，P≤0.05 在 2017 年）。我们观察到 α-AA 与干物质含量呈负线性关系，而β-AA 与干物质含量之间通常没有相关性。β-AA 与糖呈弱正相关。β-AA 和β-胡萝卜素含量呈正相关（r=0.3-0.4 在 2016 年和 0.3-0.5 在 2017 年）。
一般来说，在收获后和收获后储存期间，淀粉酶酶活性和贮藏根糖成分与收获后贮藏根糖成分的相关系数增加。本研究在甜薯育种方面向前迈进了一大步，提供了对 α-和 β-淀粉酶活性如何与几个烹饪品质属性相互关联的更好理解。© 2023 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
