| Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products. | |
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MedLine Citation:
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PMID: 16438312 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The discovery of acrylamide in processed potato products has brought increased interest in the controlling Maillard reaction precursors (reducing sugars and amino acids) in potato tubers. Because of their effects on nonenzymatic browning of fried potato products, reducing sugars and amino acids have been the focus of many potato research and breeding programs. This study focused on changes in sugars and amino acids in diploid potatoes selected for their storage qualities and their effect on acrylamide formation in the fried product. In addition, a second study was performed using cultivated lines that evaluated the effect of nitrogen fertilization on amino acid levels in tubers. Glucose, fructose, sucrose, and asparagine concentrations in tubers increased upon storage at 2 degrees C. Glucose and fructose concentrations in the tubers were significantly and positively correlated with subsequent acrylamide formation in the products. Tuber sucrose and asparagine concentrations did not have an effect on acrylamide levels. Acrylamide levels in the products were significantly reduced if tubers were preconditioned before being placed in storage at 2 degrees C. Higher rates of nitrogen fertilization resulted in increased amino acid concentrations in the tubers. |
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Authors:
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Erin M Silva; Philipp W Simon |
Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Advances in experimental medicine and biology Volume: 561 ISSN: 0065-2598 ISO Abbreviation: Adv. Exp. Med. Biol. Publication Date: 2005 |
Date Detail:
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Created Date: 2006-01-27 Completed Date: 2006-02-27 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0121103 Medline TA: Adv Exp Med Biol Country: United States |
Other Details:
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Languages: eng Pagination: 371-86 Citation Subset: IM |
Affiliation:
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Department of Agronomy and Horticulture, New Mexico State University, Las Cruces, NM 88003, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Acrylamide
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analysis* Amino Acids / chemistry Asparagine / chemistry Carbohydrates / chemistry Chromatography, High Pressure Liquid Cookery* Environment Food Analysis / methods* Food Handling Fructose / chemistry Genes, Plant Genotype Glucose / chemistry Maillard Reaction Models, Genetic Nitrogen / analysis, chemistry Solanum tuberosum / chemistry*, genetics* Sucrose / chemistry Temperature |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 0/Carbohydrates; 30237-26-4/Fructose; 50-99-7/Glucose; 57-50-1/Sucrose; 7006-34-0/Asparagine; 7727-37-9/Nitrogen; 79-06-1/Acrylamide |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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