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

From:
Foreign, Commonwealth & Development Office
Published
1 June 2021
Document Type:
Journal Article
Theme:
Agriculture
Authors:
Banda, L, Kyallo, M, Domelevo Entfellner, J.B. and Moyo, M

Abstract

Sweetpotato β-amylase gene sequence varied amongst study genotypes. Genotypes with mutations within exon V and intron V of β-amylase gene were identified. First report of a β-amylase gene mutation associated with low enzyme activity in sweetpotato roots. β-amylase activity was negatively correlated with firmness in cooked sweetpotato roots.

Citation

Linly Banda, Martina Kyallo, Jean-Baka Domelevo Entfellner, Mukani Moyo, Jolien Swanckaert, Robert O.M. Mwanga, Arnold Onyango, Esther Magiri, Dorcus C. Gemenet, Nasser Yao, Roger Pelle, Tawanda Muzhingi, 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, Journal of Agriculture and Food Research, Volume 4, 2021, https://doi.org/10.1016/j.jafr.2021.100121.

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

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Published 1 June 2021
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