Isolation and characterization of pentacyclic triterpene ovipositional stimulant for the sweet potato weevil from Ipomoea batatas (L.) Lam

1990 ◽  
Vol 38 (1) ◽  
pp. 134-137 ◽  
Author(s):  
Ki Cheol Son ◽  
Ray F. Severson ◽  
Richard F. Arrendale ◽  
Stanley J. Kays
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Pentacyclic Triterpene ◽  
Isolation And Characterization ◽  
Sweet Potato Weevil

Isolation and Characterization of IbNPR1 Gene from Sweet Potato (Ipomoea batatas)

2009 ◽  
Vol 35 (12) ◽  
pp. 2218-2224 ◽  
Author(s):  
Guan-Shui CHEN ◽  
Yi-Fei ZHOU ◽  
Sheng LIN ◽  
Zheng ZHANG ◽  
Da-Ren PAN
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Isolation And Characterization

Isolation and characterization of thioredoxin h cDNA from sweet potato (Ipomoea batatas [L.] Lam ‘Tainong 57’) storage roots

Plant Science ◽  
2004 ◽  
Vol 166 (2) ◽  
pp. 515-523 ◽  
Author(s):  
Dong-Jiann Huang ◽  
Hsien-Jung Chen ◽  
Wen-Chi Hou ◽  
Yaw-Huei Lin
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Storage Roots ◽  
Isolation And Characterization ◽  
Thioredoxin H

Production and Characterization of Exopolysaccharides from Loss Cooked Sweet Potatoes (Ipomoea batatas) by Lactobacillus Plantarum

2021 ◽  
Vol 2 (7) ◽  
pp. 01-11
Author(s):  
Robert Germain Beka ◽  
Emmanuel Akdowa Panyoo ◽  
Germaine Yadang ◽  
Pamela Homsi ◽  
Laurette Blandine Mezajoug Kenfack ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Chemical Characterization ◽  
Sweet Potatoes ◽  
Fermentation Time ◽  
Total Sugars ◽  
Titrable Acidity ◽  
Lactic Acid Content

The aim of the work was to produce and characterize the exopolysaccharides from loss cooked sweet potato (Ipomoea batatas) using fermentation with Lactobacillus. The cooked sweet potato was fermented according to the factorial design with the following factors: the time (21.51h-38.48h) and the amount of Lactobacillus (1.58*106-5*106UFC). Responses were represented by production yield, pH, and titrable acidity. Characterization of the exopolysaccharides was then done by determination of total sugars, solubility index and viscosity. The results show that the pH of unfermented cooked potatoes was between 6.23 to 6.63. The pH of fermented potatoes varies from 3.96 to 4.06. The lactic acid content was found from 7.75 to 9.9% for the fermented samples. The production yields are 1.90% for the samples fermented for 21.5 hours with 3.5*106UFC of bacteria and 5.62% for those fermented for 30 hours with the same volume of inoculum. The average viscosity of the products was 4mPas regardless of the fermentation time. Chemical characterization indicates glucose contents of 68.21 and 94.01% in fermented potato for 24h and 21h respectively. The solubility index gives values of 70.3 ± 0.16 and 88.11 ± 0.23 for fermentation times of 21h and 24h respectively. Results of this work indicated that cooked sweet potatoes ferment for 21h was a promising substrate for production of exopolysaccharides.

scholarly journals Molecular characterization of genes encoding isoamylase-type debranching enzyme in tuberous root of sweet potato, Ipomoea batatas (L.) Lam.

2016 ◽  
Vol 33 (5) ◽  
pp. 351-359
Author(s):  
Moe Nabemoto ◽  
Riho Watanabe ◽  
Mizuho Ohsu ◽  
Kaname Sato ◽  
Motoyasu Otani ◽  
...  
Keyword(s):  
Molecular Characterization ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Tuberous Root ◽  
Debranching Enzyme ◽  
Genes Encoding
Sign in / Sign up

Export Citation Format

Share Document