ASIA unversity:Item 310904400/17318
English  |  正體中文  |  简体中文  |  Items with full text/Total items : 90587/105803 (86%)
Visitors : 16748994      Online Users : 34
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version


    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/17318


    Title: Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth
    Authors: Chien-Chun Huang;Po-Yuan Chiang;Yu-Yuan Chen;Chiun-C.R. Wang
    Contributors: 保健營養生技學系
    Keywords: Dioscorea alata;Yam tubers;Chemical compositions;Enzyme activity;Dioscorin content;Essential amino acids
    Date: 2007-11
    Issue Date: 2012-11-26 10:31:26 (UTC+8)
    Abstract: The purpose of this study was to establish the chemical compositions, enzyme activity and nutritional values of four cultivars of yam tubers at different stages of their maturation, and compare such levels during yam growth. The results have indicated that yam tubers featured a reasonably substantial content of protein when compared with other root and tuber crops, the protein content being of the order of 10.4–13.0 g/100 g (dry basis (db)) at time of harvest (day 260 post-emergence). Starch content of the four yam tubers increased as growth progressed and remained in the range of 70.5–85.3 g/100 g (db) during their growth period. The activity of yam-contained polyphenol oxidase (PPO) decreased remarkably over the early period of harvest (day 155–225 post-emergence), and subsequently decreased only slightly as growth progressed to harvest for all tested species of yam with the exception of CH yam tubers. Contrasting this, however, the activity of α-amylase increased significantly over the growth period for all cultivars, and dioscorin content of yam tuber also increased as growth progressed for all cultivars. All yam cultivars contained remarkably substantial amounts of essential amino acids, all of which were superior to the FAO reference pattern for such amino acids except for sulfur-containing amino acids and lysine contents.
    Relation: LWT-FOOD SCIENCE AND TECHNOLOGY, 40(9):1498-1506.
    Appears in Collections:[Department of Food Nutrition and Healthy Biotechnology] Journal Article

    Files in This Item:

    File Description SizeFormat
    index.html0KbHTML241View/Open


    All items in ASIAIR are protected by copyright, with all rights reserved.


    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback