alexa Thermal Stability of β-Amylase Activity and Sugar Profile of Sweet Potato Varieties during Processing
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Thermal Stability of β-Amylase Activity and Sugar Profile of Sweet Potato Varieties during Processing

Mensah EO1,2*, Ibok O1, Ellis WO1 and Carey EE2

1Food Science and Technology Department, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

2International Potato Centre (CIP), c/o CSIR-CRI, P.O. Box 3785, Kumasi, Ghana

*Corresponding Author:
Mensah EO
Food Science and Technology Department
College of Science, Kwame Nkrumah University of Science and Technology
Kumasi, Ghana
Tel: 233547335237
E-mail: [email protected], [email protected]

Received date: February 10, 2016; Accepted date: June 1, 2016; Published date: June 6, 2016

Citation: Mensah EO, Ibok O, Ellis WO, Carey EE (2016) Thermal Stability of β-Amylase Activity and Sugar Profile of Sweet-Potato Varieties during Processing. J Nutr Food Sci 6:515. doi: 10.4172/2155-9600.1000515

Copyright: © 2016 Mensah EO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Sweet-potato root is a good source of β-amylase for food applications. β-amylase catalyses the conversion of soluble starch to sugars thus increasing the free sugar composition and sweetness of processed sweet-potato products. This study was undertaken to determine effects of temperature, time and their interactions on thermal stability of β-amylase and sugar profile of sweet-potato roots. Moreover, percentage variability of temperature, time, genotype and interactions on β-amylase was assessed. Temperature, genotype, time, and genotype x temperature interaction accounted for 50%, 26%, 11% and 8% of the variation respectively. Increasing temperature and heating time generally reduced β-amylase activity and enhanced maltose formation. Heating sweet-potato roots up to 75°C reserve relatively higher percentage of the endogenous amylases required for starch conversion and free sugar formation in the tempered product. The relatively high β-amylolytic potential of Santom Pona makes it a good raw material for the brewery and sugar syrup industry.

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