The effect of ultrasonic radiation on the potato and sweet potato and the possibility of utilizing the end product as a substitute for grain in industrial fermentation were investigated. Maximum degradation of potato starch was detected after 30 minutes sonication at 1-2 C. No difference in the rate of enzymatic hydrolysis was detected between sonicated and nonsonicated potato starch when either was used as substrate for beta-amylase. Neither the specific activity of pure preparation of beta-amylase nor its electrophoretic behavior was altered due to cavitation action of sonication. Ultrasonic waves did not alter the activities of beta-amylase intrinsic of the sweet potato.
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Journal of Food Science
卷
44
ISSN
0021-1147
页码
v.801-804(3)
语言
英语
注释
ill., charts. 26 ref.
类型
Journal Article; Journal Part
来源
Journal-of-Food-Science (USA). (May-Jun 1979). v. 44(3) p. 801-804.
团体作者
FAO, Rome (Italy). United Nations Environment Programme, Nairobi (Kenya). World Health Organization, Geneva (Switzerland).
2012-11-15
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