Effect of beta-amylase stability and starch gelatinization during heating on varietal differences in maltose content in sweetpotatoes
1994
Takahata, Y. | Noda, T. | Nagata, T.
To elucidate the factors affecting varietal differences in maltose contents in sweetpotatoes, changes in maltose content, beta-amylase activity, and gelatinization of starch during heating were studied using lines of high, moderate, and low maltose content. Although beta-amylase activity decreased with an increase in temperature in all lines, it had a greater heat stability in the high maltose line than in the other lines. However, there was not a large difference between the moderate and low lines. Starch gelatinization of high maltose lines occurred at a lower temperature than did that of other lines. These results indicate that the heat stability of beta-amylase and early gelatinization of starch granules during heating have an important role in the high maltose lines.
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