Maltose Generation by Beta-amylase and its Relation to Eating Quality of Steamed Storage Roots of Sweet Potato Cultivars, Including Recently Developed Varieties in Japan-Reference-Cited by-同舟云学术

Maltose Generation by Beta-amylase and its Relation to Eating Quality of Steamed Storage Roots of Sweet Potato Cultivars, Including Recently Developed Varieties in Japan

Published:2018 Issue:1 Volume:52 Page:7-16
ISSN:0021-3551
Container-title:Japan Agricultural Research Quarterly: JARQ
language:en
Short-container-title:JARQ

Author:

NAKAMURA Yoshiyuki¹,KURANOUCHI Toshikazu¹,OHARA-TAKADA Akiko²,MASUDA Ryoichi¹,KUMAGAI Toru³,KATAYAMA Kenji¹

Affiliation:

1. Division of Field Crop Research, Institute of Crop Science, NARO

2. Headquarters, NARO

3. Department of Planning and General Administration, Institute of Crop Science, NARO

Publisher

Japan International Research Center for Agricultural Sciences

Subject

Agronomy and Crop Science,Animal Science and Zoology,Ecology,Biotechnology

Link

https://www.jstage.jst.go.jp/article/jarq/52/1/52_7/_pdf

Reference33 articles.

1. Baba, T. et al. (1987) Changes in sugar and starch contents during storage of new type sweet potato (low b-amylase activity in roots). Nippon Shokuhin Kagaku Kougaku Kaishi (J. Jpn. Soc. Food Sci. Tech.), 34, 249-254 [In Japanese with English summary].

2. FAO (Food and Agriculture Organization of the United Nations) (2014) FAOSTAT. http://www.fao.org/faostat/

3. Ito, T. et al. (1968) Effects of cooking processes on the saccharification of sweet potato (part 1): The relation between heating temperature and increase of sugar contents. Kaseigaku Zasshi (J Home Econ. Jpn.), 19, 170-173 [In Japanese].

4. Katayama, K. et al. (2002) New sweet potato line having low gelatinization temperature and altered starch structure. Starch/Stärke, 54, 51-57.

5. Katayama, K. et al. (2004) Starch properties of new sweet potato lines having low pasting temperature. Starch/Stärke, 56, 563-569.

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