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
期
3
页码
801
- 804
ISSN
0021-1147
语言
英语
类型
Text; Journal Article
2024-02-28
MODS