Interrelations of α- and β-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots

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dc.creatorAmankwaah, V.A.
dc.creatorWilliamson, S.
dc.creatorOlukolu, B.
dc.creatorTruong, V.-D.
dc.creatorCarey, E.E.
dc.creatorSsali, R.T.
dc.creatorYencho, George Craig
dc.date2024-06
dc.date2023-07-11T17:48:44Z
dc.date2023-07-11T17:48:44Z
dc.date.accessioned2026-06-27T18:01:11Z
dc.descriptionBACKGROUND Little information is available on α- and β-amylase activity and their associations with starch, sugars and other culinary qualities in sweetpotato. The objective of this study was to assess sweetpotato storage root α- and β-amylase activity in relation to starch, sugars, β-carotene content and storage root flesh color. RESULTS α- and β-amylase activity (α-AA and β-AA) were assayed from a Tanzania (T) x Beauregard (B) genetic mapping population in their uncured (raw), cured and stored (~ 11 weeks) forms during 2016 and 2017. The 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 (NIRS). There was little relationship (r2 = 0.02–0.08, p-value ≤0.05 in 2016 and r2 = 0.05–0.11, p-value ≤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). CONCLUSIONS Generally, the correlation coefficient for amylase enzyme activity and sugar components of storage roots at harvest increased after curing and during post-harvest storage. This study is a major step forward in sweetpotato breeding by providing a better understanding of how α- and β-amylase activity are inter-associated with several culinary quality attributes.
dc.identifierhttps://hdl.handle.net/10568/131094
dc.identifier.urihttp://hdl.handle.net/123456789/152586
dc.languageen
dc.publisherWiley
dc.rightsOpen Access
dc.sourceAmankwaah, V. A., Williamson, S., Olukolu, B., Truong, V., Carey, E., Ssali, R. T., Yencho, G. C. 202). Interrelations of α‐ and β‐amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots. Journal of the Science of Food and Agriculture. ISSN 1097-0010. https://doi.org/10.1002/jsfa.12832
dc.subjectsweet potatoes
dc.subjectnutrition
dc.subjectroots
dc.titleInterrelations of α- and β-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots
dc.typeJournal Article

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