Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage

详细信息	查看全文 | 推荐本文 |

• 作者：Gerby Giovanna Rondá ; n-Sanabria ; ^{gerbyrs@usp.br} ; Beatriz Valcarcel-Yamani¹ ; Flavio Finardi-Filho
• 关键词：Amylolytic enzymes ; Lepidium meyenii Walpers ; Scanning electron microscopy and starch
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 October, 2012
• 卷：134
• 期：3
• 页码：1461-1467
• 文件大小：677 K

摘要

The high water content in maca (Lepidium meyenii W.) roots combined with the damage produced during or after harvest makes them vulnerable to attack by enzymes and microorganisms. Although starch degradation has been extensively studied, in maca roots there is a paucity of research regarding the starch reserves. In this paper, parameters of starch degradation are shown to be related to the action of amylolytic enzymes during storage at room temperature. Over the course of three weeks, the starch and protein content, soluble sugar, total amylolytic activity, and 伪- and 尾-amylase activity were measured. In addition, the integrity of starch granules was observed by scanning electron microscopy. Despite the evidence of dehydration, there were no significant differences (p 猢?#xA0;0.5) in the total starch content or in the activities of 伪- and 尾-amylase. After the third week the roots remained suitable for consumption. The results indicate a postharvest latency that can lead to sprout or to senescence, depending on the environmental conditions.