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Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.
Biosci Biotechnol Biochem. 2005 Jul; 69(7):1232-8.BB

Abstract

Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were investigated. The acrylamide content in chips began to increase after 3 days of storage at 2 degrees C in response to the increase of glucose and fructose contents in the tubers. There was strong correlation between the reducing sugar content and acrylamide level, R(2)=0.873 for fructose and R(2)=0.836 for glucose. The sucrose content had less correlation with the acrylamide content because of its decrease after 4 weeks of storage at 2 degrees C, while the reducing sugar in potato tubers and the acrylamide in chips continued to increase. The contents of the four amino acids, i.e., asparatic acid, asparagine, glutamic acid and glutamine, showed no significant correlation with the acrylamide level. These results suggest that the content of reducing sugars in potato tubers determined the degree of acrylamide formation in chips. The chip color, as evaluated by L* (lightness), was correlated well with the acrylamide content.

Authors+Show Affiliations

Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Memuro, Hokkaido 082-0071, Japan. aohara@affrc.go.jpNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16041124

Citation

Ohara-Takada, Akiko, et al. "Change in Content of Sugars and Free Amino Acids in Potato Tubers Under Short-term Storage at Low Temperature and the Effect On Acrylamide Level After Frying." Bioscience, Biotechnology, and Biochemistry, vol. 69, no. 7, 2005, pp. 1232-8.
Ohara-Takada A, Matsuura-Endo C, Chuda Y, et al. Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying. Biosci Biotechnol Biochem. 2005;69(7):1232-8.
Ohara-Takada, A., Matsuura-Endo, C., Chuda, Y., Ono, H., Yada, H., Yoshida, M., Kobayashi, A., Tsuda, S., Takigawa, S., Noda, T., Yamauchi, H., & Mori, M. (2005). Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying. Bioscience, Biotechnology, and Biochemistry, 69(7), 1232-8.
Ohara-Takada A, et al. Change in Content of Sugars and Free Amino Acids in Potato Tubers Under Short-term Storage at Low Temperature and the Effect On Acrylamide Level After Frying. Biosci Biotechnol Biochem. 2005;69(7):1232-8. PubMed PMID: 16041124.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying. AU - Ohara-Takada,Akiko, AU - Matsuura-Endo,Chie, AU - Chuda,Yoshihiro, AU - Ono,Hiroshi, AU - Yada,Hiroshi, AU - Yoshida,Mitsuru, AU - Kobayashi,Akira, AU - Tsuda,Shogo, AU - Takigawa,Shigenobu, AU - Noda,Takahiro, AU - Yamauchi,Hiroaki, AU - Mori,Motoyuki, PY - 2005/7/26/pubmed PY - 2005/12/20/medline PY - 2005/7/26/entrez SP - 1232 EP - 8 JF - Bioscience, biotechnology, and biochemistry JO - Biosci Biotechnol Biochem VL - 69 IS - 7 N2 - Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were investigated. The acrylamide content in chips began to increase after 3 days of storage at 2 degrees C in response to the increase of glucose and fructose contents in the tubers. There was strong correlation between the reducing sugar content and acrylamide level, R(2)=0.873 for fructose and R(2)=0.836 for glucose. The sucrose content had less correlation with the acrylamide content because of its decrease after 4 weeks of storage at 2 degrees C, while the reducing sugar in potato tubers and the acrylamide in chips continued to increase. The contents of the four amino acids, i.e., asparatic acid, asparagine, glutamic acid and glutamine, showed no significant correlation with the acrylamide level. These results suggest that the content of reducing sugars in potato tubers determined the degree of acrylamide formation in chips. The chip color, as evaluated by L* (lightness), was correlated well with the acrylamide content. SN - 0916-8451 UR - https://www.unboundmedicine.com/medline/citation/16041124/Change_in_content_of_sugars_and_free_amino_acids_in_potato_tubers_under_short_term_storage_at_low_temperature_and_the_effect_on_acrylamide_level_after_frying_ L2 - https://joi.jlc.jst.go.jp/JST.JSTAGE/bbb/69.1232?lang=en&from=PubMed DB - PRIME DP - Unbound Medicine ER -