Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa

Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa

β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylase gene (Amyβ) is not well studied. Amyβ has a highl...

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Bibliographic Details
Main Authors: Linly Banda, Martina Kyallo, Jean-Baka Domelevo Entfellner, Mukani Moyo, Jolien Swanckaert, Robert O.M. Mwanga, Arnold Onyango, Esther Magiri, Dorcus C. Gemenet, Nasser Yao, Roger Pelle, Tawanda Muzhingi
Format: Article
Language:English
Published: Elsevier 2021-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Beta-amylase
Nucleotide variation
Sweetpotato
Orange-fleshed
Texture
Optimal cooking time
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154321000235

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http://www.sciencedirect.com/science/article/pii/S2666154321000235

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