Comparative studies of starch susceptibilities to -amylase degradation of different cereal and root crops of Nigeria

A. L. Adejumo; F. A. Aderibigbe; R. U. Owolabi

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Comparative studies of starch susceptibilities to -amylase degradation of different cereal and root crops of Nigeria

机译：尼日利亚不同谷物和块根作物对淀粉酶降解淀粉敏感性的比较研究

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The objective of this work was to determine the susceptibilities of starches from Nigeria’s high yielding local varieties of cassava and maize crops to α-amylase. Amylose/amylpectin content of each starch samples was determined. Susceptibilities to α-amylase were studied. The amylose/amylopectin content of the four starch samples varied; amylose content of starch from maize varieties was higher than those of cassava. Large differences in enzymes susceptibilities were observed when studied within 4 h with white maize having the highest value of dextrose equivalent of 42%, followed by yellow maize?37.5%, and cassava varieties,?okoyawo?27.3% andodongbo?24.75%.

机译：这项工作的目的是确定尼日利亚高产木薯和玉米农作物的淀粉对α-淀粉酶的敏感性。测定每个淀粉样品的直链淀粉/直链淀粉含量。研究了对α-淀粉酶的敏感性。四个淀粉样品的直链淀粉/支链淀粉含量有所不同。玉米品种淀粉的直链淀粉含量高于木薯淀粉。当在4小时内研究时，酶的敏感性差异较大，其中白玉米的葡萄糖当量最高值为42％，其次是黄玉米37.5％，木薯品种okokoawawo 27.3％和odongbobo 24.75％。

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《African Journal of Biotechnology》 |2013年第29期|共7页
作者
A. L. Adejumo; F. A. Aderibigbe; R. U. Owolabi;
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中图分类生物工程学（生物技术）;
关键词
OdongboOkoyawoα-amylaseamylopectin;

机译：OdongboOkoyawoα-淀粉酶支链淀粉;

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Comparative studies of starch susceptibilities to -amylase degradation of different cereal and root crops of Nigeria

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