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KMID : 0380619860180060431
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 6 p.431 ~ p.436
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Action of Crude Amylolytic Enzymes Extracted from Sweet Potatoes and Amylolytic Enzymes on the Sweet Potato Starches
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Abstract
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The action of crude amylolytic enzymes extracted from Wonki and Chunmi sweet potatoes, α-amylase, and β-amylase on the sweet potato starches from Wonki (dry type) and Chunmi (moist type) were studied. The activity of crude amylolytic enzyme extracted from Wonki was higher than that extracted from Chunmi. The content of reducing sugar released from the reaction between crude amylolytic enzyme and Chunmi starch preheated at 70℃ was higher, but that preheated at 95℃ was lower than that from Wonki starch preheated at the same temperature. The activites of α-amylase and β-amylase on the Wonki starch were higher than those of the Chunmi starch at the same conditions. Iodine affinity of amylolytic enzyme-treated starch was decreased and enzyme treated starch granule shape was found with porous structure having inner layers. X-ray diffraction patterns of amylolytic enzyme-treated starches were the Ca type like the intact starches and relative crystallinity was decreased.
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