Degradation Process of the Purple Sweet Potato Amylase
- DOI
- 10.2991/emcs-17.2017.298How to use a DOI?
- Keywords
- Purple sweet potato; Liquefaction; Saccharification; Process
- Abstract
Using fresh purple sweet potato as research material, the different factors affecting the enzymatic liquefied and saccharified of the purple sweet potato starch were studied. After single factor tests, the orthogonal design were performed to determine the optimum conditions through enzymolysis process. The results indicate that the optimum conditions of the liquefaction of the purple sweet potato starch are PH of 6.0, alpha-amylase dosage of 12 U/g, temperature of 60 , action time of 55min and the optimum conditions of the saccharification of the purple sweet potato starch are PH of 4.0, saccharifying-enzyme dosage of 200U/g, temperature of 60 , action time of 160min. Under the conditions, the soluble solids content in liquefied hydrolysate from fresh purple sweet potato can reach 8.7%, and the dextrose equivalent value of saccharified hydrolysate from fresh purple sweet potato can be up to 96%.
- Copyright
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Dongfeng Zhao AU - Shulan Yu AU - Xuezhen Li AU - Yunguo Qi PY - 2017/03 DA - 2017/03 TI - Degradation Process of the Purple Sweet Potato Amylase BT - Proceedings of the 2017 7th International Conference on Education, Management, Computer and Society (EMCS 2017) PB - Atlantis Press SP - 1541 EP - 1548 SN - 2352-538X UR - https://doi.org/10.2991/emcs-17.2017.298 DO - 10.2991/emcs-17.2017.298 ID - Zhao2017/03 ER -