Amylase activity in potato tubers |
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Authors: | Heather A. Ross H. V. Davies |
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Affiliation: | (1) Scottish Crop Research Institute, Invergowrie, DD2 5DA Dundee, Scotland |
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Abstract: | Summary Amylase activity in extracts of sprouted tubers was optimised at final concentrations of soluble starch in the incubation medium of 0.6–2.0 mg cm−3. Optimum pH was 6. The exclusion of calcium ions from extraction and incubation media did not result in reduced enzyme activity. This, together with a shift in the absorption maximum of the starch-iodine complex almost identical to that observed with pure β-amylase, indicates the predominance of β-amylase in the extracts. Over a 15-min incubation period the linearity of the response was dependent upon the volume of tuber extract included in the assay medium. Gel filtration of extracts did not influence this response. |
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Keywords: | starch hydrolysis α -amylase β -amylase enzyme assay |
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