期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2020
卷号：575
期号：1
DOI：10.1088/1755-1315/575/1/012032
语种：English
出版社：IOP Publishing
摘要：Purple sweet potato is one type of tuber from the Convolvulaceae family and is one of the food commodities with high productivity and not yet optimally utilized in processing. Purple sweet potato contains starch and crude fiber, which are carbohydrate components that made it potential to be used as the substrate in maltohemidextrin production. Maltohemidextrin production can be done by hydrolysis of carbohydrate and fiber substrates using acid catalysts or enzyme catalysts. In this study, the enzymatic method was used in which the three different temperatures and several different liquefaction time were applied. This study resulted that there was no relationship between both the temperature and liquefaction time to the antioxidant content and activity. However, it showed a relationship with the value of reducing sugar and dextrose equivalent. It concluded that the best liquefaction temperature was 70°C.
