Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato-Reference-Cited by-同舟云学术

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Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato

Published:2016-06 Issue: Volume:143 Page:298-305
ISSN:1874-3919
Container-title:Journal of Proteomics
language:en
Short-container-title:Journal of Proteomics

Author:

Wang Shaoqing,Pan Dezhuo,Lv Xiaojie,Song Xiaomin,Qiu Zhimin,Huang Chunmei,Huang Ronghui,Chen Wei

Funder

Natural Science Foundation of Fujian Province

Development of Science and Technology Foundation of Fujian Agriculture and Forestry University

Publisher

Elsevier BV

Subject

Biochemistry,Biophysics

Reference49 articles.

1. Origin, distribution and economic importance;Loebenstein,2009

2. Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours;Teow;Food Chem.,2007

3. Genotypic diversity of anthocyanin content and composition in purple-fleshed sweet potato (Ipomoea batatas (L.) Lam);Yoshinaga;Breed. Sci.,1999

4. Antimutagenicity of deacylated anthocyanins in purple-fleshed sweetpotato;Yoshimoto;Biosci. Biotechnol. Biochem.,2001

5. Anthocyanins in medicine;Kowalczyk;Pol. J. Pharmacol.,2003

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1. Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review;Antioxidants;2024-08-06

2. Quality correlation network analysis between the multiscale microstructure, physicochemical properties of sweetpotato starch, cooking properties, and textural properties of sweetpotato starch noodles;LWT;2024-08

3. Anthocyanin biosynthesis in sweetpotato: Current status and future perspectives;Journal of Food Composition and Analysis;2024-08

4. Metabolite profiling of sugar and phenolics provide clues for postharvest anthocyanin accumulation in detached leaves of lemon balm for possible utilization in food products;Emirates Journal of Food and Agriculture;2024-05-27

5. Effects of Konjac Gum on Physicochemical, Rheological, Textural Properties, and In Vitro Digestibility of Purple Potato Starch;Starch - Stärke;2024-04-19

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