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Article: Trypsin inhibitor activity in vegetative tissue of sweet potato plants and its response to heat treatment

TitleTrypsin inhibitor activity in vegetative tissue of sweet potato plants and its response to heat treatment
Authors
KeywordsCrude protein
Growth stage
Heat treatment
Sweet potato genotypes
Trypsin inhibitor activity
Vine-tips
Issue Date2001
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal Of The Science Of Food And Agriculture, 2001, v. 81 n. 14, p. 1358-1363 How to Cite?
AbstractTrypsin inhibitor activity (TIA) and crude protein content of seven genotypes of sweet potato were investigated. There was considerable genotypic variation in TIA, with a four- to fivefold range in roots and a threefold range in stems. The mean TIA in stems at harvest time was 36% of that in roots, whilst the mean TIA in leaves was only 17% of that in roots. The TIA level in roots was correlated with that in stems (r = 0.83, p = 0.02) and leaves (r = 0.70, p = 0.08). In most genotypes the TIA level in vine-tips was low during the early growth stage, increased from day 30 to day 110 after transplanting, then remained constant in subsequent growth stages. However, in genotype Guang 70-9, vine-tips had a high level of TIA at all growth stages. Sweet potato green tissue contained three- to fivefold more crude protein than roots. No correlation between TIA and crude protein in sweet potato roots was found across genotypes, but TIA was significantly correlated with crude protein content (r = 0.73, p = 0.06) in sweet potato vine-tips. Moist heat treatment (MHT) was found to be effective in eliminating TIA in sweet potato. Most TIA in sweet potato green tissue and roots was eliminated by MHT at ≥80°C, but heat stability was dependent on genotype. Guang 70-9 had relatively highly heat-stable trypsin inhibitor. The results suggested that screening for genotypes with high protein content and low TIA and use of an appropriate processing method could improve the utilisation of sweet potato for both human food and animal feed. © 2001 Society of Chemical Industry.
Persistent Identifierhttp://hdl.handle.net/10722/68629
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZhang, Zen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:17Z-
dc.date.available2010-09-06T06:06:17Z-
dc.date.issued2001en_HK
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2001, v. 81 n. 14, p. 1358-1363en_HK
dc.identifier.issn0022-5142en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68629-
dc.description.abstractTrypsin inhibitor activity (TIA) and crude protein content of seven genotypes of sweet potato were investigated. There was considerable genotypic variation in TIA, with a four- to fivefold range in roots and a threefold range in stems. The mean TIA in stems at harvest time was 36% of that in roots, whilst the mean TIA in leaves was only 17% of that in roots. The TIA level in roots was correlated with that in stems (r = 0.83, p = 0.02) and leaves (r = 0.70, p = 0.08). In most genotypes the TIA level in vine-tips was low during the early growth stage, increased from day 30 to day 110 after transplanting, then remained constant in subsequent growth stages. However, in genotype Guang 70-9, vine-tips had a high level of TIA at all growth stages. Sweet potato green tissue contained three- to fivefold more crude protein than roots. No correlation between TIA and crude protein in sweet potato roots was found across genotypes, but TIA was significantly correlated with crude protein content (r = 0.73, p = 0.06) in sweet potato vine-tips. Moist heat treatment (MHT) was found to be effective in eliminating TIA in sweet potato. Most TIA in sweet potato green tissue and roots was eliminated by MHT at ≥80°C, but heat stability was dependent on genotype. Guang 70-9 had relatively highly heat-stable trypsin inhibitor. The results suggested that screening for genotypes with high protein content and low TIA and use of an appropriate processing method could improve the utilisation of sweet potato for both human food and animal feed. © 2001 Society of Chemical Industry.en_HK
dc.languageengen_HK
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_HK
dc.relation.ispartofJournal of the Science of Food and Agricultureen_HK
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.en_HK
dc.subjectCrude proteinen_HK
dc.subjectGrowth stageen_HK
dc.subjectHeat treatmenten_HK
dc.subjectSweet potato genotypesen_HK
dc.subjectTrypsin inhibitor activityen_HK
dc.subjectVine-tipsen_HK
dc.titleTrypsin inhibitor activity in vegetative tissue of sweet potato plants and its response to heat treatmenten_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-5142&volume=81&spage=1358&epage=1363&date=2001&atitle=Trypsin+inhibitor+activity+in+vegetative+tissue+of+sweet+potato+plants+and+its+response+to+heat+treatmenten_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/jsfa.945en_HK
dc.identifier.scopuseid_2-s2.0-0034783986en_HK
dc.identifier.hkuros65893en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034783986&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume81en_HK
dc.identifier.issue14en_HK
dc.identifier.spage1358en_HK
dc.identifier.epage1363en_HK
dc.identifier.isiWOS:000171782000010-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridZhang, Z=15825766200en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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