Analysis of β-amylase gene (Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa

β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylase gene (Amyβ) is not well studied. Amyβ has a highl...

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Detalles Bibliográficos
Autores principales: Banda, Linly, Kyallo, Martina, Domelevo Entfellner, Jean-Baka, Moyo, Mukani, Swanckaert, Jolien, Mwanga, Robert O.M., Onyango, Arnold, Magiri, Esther, Gemenet, Dorcus C., Yao, Nasser, Pelle, Roger, Muzhingi, Tawanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8135125/
https://www.ncbi.nlm.nih.gov/pubmed/34085050
http://dx.doi.org/10.1016/j.jafr.2021.100121

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8135125/
https://www.ncbi.nlm.nih.gov/pubmed/34085050
http://dx.doi.org/10.1016/j.jafr.2021.100121

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