Document Detail


Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.
MedLine Citation:
PMID:  16438312     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Erin M Silva; Philipp W Simon
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Advances in experimental medicine and biology     Volume:  561     ISSN:  0065-2598     ISO Abbreviation:  Adv. Exp. Med. Biol.     Publication Date:  2005  
Date Detail:
Created Date:  2006-01-27     Completed Date:  2006-02-27     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0121103     Medline TA:  Adv Exp Med Biol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  371-86     Citation Subset:  IM    
Affiliation:
Department of Agronomy and Horticulture, New Mexico State University, Las Cruces, NM 88003, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Acrylamide / 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:
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


Previous Document:  Quality related minimization of acrylamide formation--an integrated approach.
Next Document:  Acrylamide reduction in processed foods.