Variation in amylase activities in radish (Raphanus sativus) cultivars

dc.creatorHARA, Masakazu
dc.creatorITO, Fumio Honma
dc.creatorASAI, Tatsuo
dc.creatorKUBOI, Toru
dc.date.accessioned2012-03-19T23:16:30Z
dc.date.accessioned2018-07-04T13:45:02Z
dc.date.available2012-03-19T23:16:30Z
dc.date.available2018-07-04T13:45:02Z
dc.date.created2012-03-19T23:16:30Z
dc.date.issued2009
dc.identifierPlant Foods for Human Nutrition, Dordrecht, v. 64, n. 3, p. 188-192, 2009
dc.identifier0921-9668
dc.identifierhttp://producao.usp.br/handle/BDPI/2040
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1601350
dc.description.abstractThe radish (Raphanus sativus) is a root vegetable of the Brassicaceae family which shows amylolytic activity in the taproot. However, there is little information about differences in these amylolytic activities among radish cultivars. We analyzed the amylase activities and starch contents of 7 kinds of radish cultivars. The Koshin cultivar showed the highest amylase activity, with a level approximately 6 times higher than that of the Sobutori cultivar, which had the lowest. Cultivars with higher amylase activities showed higher starch contents. These results suggest that there are intraspecies variations in amylolytic activities in radishes, and positive correlations between amylase activity and starch content
dc.languageeng
dc.publisherDordrecht
dc.relationPlant Foods for Human Nutrition
dc.rightsSpringer Science + Business Media
dc.rightsrestrictedAccess
dc.titleVariation in amylase activities in radish (Raphanus sativus) cultivars
dc.typeArtículos de revistas


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