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maltose/solanum tuberosum
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Pagina 1 a partire dal 134 risultati
Expression of an engineered granule-bound Escherichia coli maltose acetyltransferase in wild-type and amf potato plants.
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Starch is used in many industrial applications, but often requires chemical derivatization to enhance its properties before use. In particular, the stability of starch polymers in solution is improved by acetylation. A drawback of this treatment is the use of pollutant chemicals. A biological
Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC.
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When a raw sweet potato root is analysed, only sucrose, glucose and fructose are present but during cooking, starch is hydrolysed into maltose giving the sweet flavour to cooked roots. This study aimed at developing an HPTLC protocol for the rapid quantitative determination of maltose and total
Relative titratable acidity from potato starch, maltose, sucrose, and glucose produced by saliva.
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[Determination of glucose and maltose in potato starch syrup].
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Interaction of sweet potato beta-amylase with its reaction product, maltose.
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STUDIES ON ENZYME ACTION : XVIII. THE SACCHAROGENIC ACTIONS OF POTATO JUICE.
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The saccharogenic enzymes present in potato juice were studied. The actions were followed upon the substances present in the juice and upon added sucrose, maltose, and soluble starch. Sucrase and amylase were found to be present in the juice. No indication of a maltase was obtained. The sucrase
Effect of infection by Rhizopus oryzae on biochemical composition of stored potato tubers.
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The carbohydrate fractions, protein and lipid contents of two cultivars of potato namely, Irish Cobbler and Red Pontiac, were altered quantitatively by Rhizopus oryzae during the 10-day incubation period. Glucose content increased during the incubation period for both healthy and inoculated tubers.
Enzymatic degradation of granular potato starch by Microbacterium aurum strain B8.A.
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Microbacterium aurum strain B8.A was isolated from the sludge of a potato starch-processing factory on the basis of its ability to use granular starch as carbon- and energy source. Extracellular enzymes hydrolyzing granular starch were detected in the growth medium of M. aurum B8.A, while the type
Production of pullulan from raw potato starch hydrolysates by a new strain of Auerobasidium pullulans.
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In the present study, hydrolysis of potato starch with marine cold-adapted α-amylase and pullulan production from the hydrolysates by a new strain of Auerobasidium pullulans isolated from sea mud were conducted. The hydrolysis conditions were optimized as follows: reaction time 2h, pH 6.5,
Nucleic acid-binding properties of a bacterially expressed potato virus Y helper component-proteinase.
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The potyvirus helper component-proteinase (HC-Pro) is a multifunctional protein previously reported to have affinity for polyribonucleotides. To investigate further the ability of HC-Pro to bind nucleic acids, the potato virus Y (PVY) LYE84 isolate HC-Pro gene was amplified, cloned in an Escherichia
[Starch metabolism in potato tubers].
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Sucrose is a substrate for starch biosynthesis, unloaded symplastically into the developing potato tubers. Sucrose is converted to glucose-6-phosphate in the cytosol and exported into the amyloplasts. Starch may be degraded either hydrolytically or phosphorolytically. Glucose and maltose are
Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.
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In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the
Ralstonia solanacearum Race 3, Biovar 2, the Causal Agent of Brown Rot of Potato, Identified in Geraniums in Pennsylvania, Delaware, and Connecticut.
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The Plant Disease Diagnostic Laboratory of the Pennsylvania Department of Agriculture received diseased geranium (Pelargonium × hortorum) samples from several Pennsylvania (PA) greenhouses in 1999 and 2000 and from one Delaware (DE) greenhouse in 1999. Originating from Guatemala, plants exhibited
The use of sensory attributes, sugar content, instrumental data and consumer acceptability in selection of sweet potato varieties.
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BACKGROUND
As eating quality is important for adoption of new varieties, nine orange-fleshed and three cream-fleshed sweet potato varieties were assessed for sensory characteristics, dry mass and free sugar content, instrumental texture and colour and consumer acceptability (n = 216) in a peri-urban
Effect of different home-cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions.
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BACKGROUND
The European Union (EU) market for sweet potato is small but is growing considerably and and has increased by 100% over the last 5 years. The cultivation of sweet potato in temperate climate conditions has not considered extensively and could be a new opportunity for the EU market.
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