Evaluation of β-amylase Activity of Sweet Potato (Ipomoea batatas) Cultivated in Iran
الموضوعات :
F. Hesam
1
(Ph. D. Student of the College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran)
R. Taheri Tehrani
2
(Environmental Research Institute, University of Isfahan, Iran)
G.R. Balali
3
(Department of Potato Research Biotechnology, University of Isfahan, Iran)
الکلمات المفتاحية: Amylases, β-amylase Activity, Sweet Potato (Ipomoea batatas),
ملخص المقالة :
Besides the high starch content, sweet potato contains endogenous amylases where the two Predominants are - and β-amylases. Sweet potato is thought to be a promising source of β -amylase since β -amylase is one of the major protein in the tubers. This investigation has focused on the properties of β amylase from white-flesh sweet potato that has been grown in Iran as a potential source for industrial applications. Protein was determined using Bradford method and the enzyme activity was evaluated by monitoring of starch hydrolysis by determination of reducing sugar. The effect of pH and temperature on the enzyme activity and stability was determined. β amylase had optimum pH of 5.5 and was stable from pH of 3.5 to 7.5 with the maximum activity at 55°C
