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| Title: | Assessment of diastatic, proteolytic and lipolytic activities of yellow and brown varieties of Cyperus esculentus (Tigernuts) extracts |
| Authors: | Owuama, P. M.
Owuama, C. I. |
| Issue Date: | 2021 |
| Citation: | Food Research (Malaysia), 5 (1), p. 91-98 |
| Abstract: | Analyses of two varieties of Cyperus esculentus (tigernuts) showed that the 100-nutweight of the yellow variety (49.1 g) was higher than the brown variety (14.8 g). The percentage of moisture contents for the yellow and brown varieties were 13.50% and 5.78% respectively. Treatment of soluble starch with tigernut extracts showed that starch hydrolysis occurred. The time for diastatic activity (α- + β- + γ-amylase activities) to completely hydrolyse starch was generally longer than either α- or β-amylase activity at 50°C. Periods and temperatures for complete starch hydrolysis by α-, β- and γ-amylases were virtually the same in the two tigernut extracts. The shortest time for complete starch hydrolyses by diastatic activity occurred at 50°C and 65°C for both yellow and brown varieties respectively. Least period for starch hydrolysis by α-amylase activity in both varieties occurred at 50°C, while the least time for β-amylase and γ-amylase activities in both tigernut varieties occurred at 65°C. Quantitative determination of amylolytic enzymes of yellow tigernut extract (TNE) on ‘dry basis’ showed that diastatic activity (183.6°) > α-amylase activity (167.3°) > β-amylase activity (119.8°) > γ-amylase activity (47.5°). Similarly, brown TNE amylolytic enzymes on ‘dry basis’ showed that diastatic activity (175.8°) > α-amylase activity (140.8°) > β-amylase activity (94.9°) > γ-amylase activity (49.6°). The α-amylase activity in yellow tigernut variety was 1.4-fold that of β-amylase activity but about 1.5-fold in brown variety. However, α-amylase activity (dry basis) was about 3.5-fold that of γ-amylase in yellow variety but 2.8-fold in the brown variety. Extracts from both tigernut varieties also showed proteolytic and lipolytic activities at about 30°C. Evidently, tigernuts contain various endogenous hydrolytic enzymes and the sweetness of tigernut is invariably due to sugars produced from amylase hydrolysis of innate starch. |
| License: | http://www.oceandocs.org/license |
| URI: | http://agris.upm.edu.my:8080/dspace/handle/0/23980 |
| Related document: | https://www.myfoodresearch.com/uploads/8/4/8/5/848... |
| ISSN: | 2550-2166 |
| DOI: | https://doi.org/10.26656/fr.2017.5(1).257 |
| Appears in Collections: | Publications
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