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Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.
Adv Exp Med Biol. 2005; 561:371-86.AE

Abstract

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+Show Affiliations

Department of Agronomy and Horticulture, New Mexico State University, Las Cruces, NM 88003, USA.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16438312

Citation

Silva, Erin M., and Philipp W. Simon. "Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products." Advances in Experimental Medicine and Biology, vol. 561, 2005, pp. 371-86.
Silva EM, Simon PW. Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products. Adv Exp Med Biol. 2005;561:371-86.
Silva, E. M., & Simon, P. W. (2005). Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products. Advances in Experimental Medicine and Biology, 561, 371-86.
Silva EM, Simon PW. Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products. Adv Exp Med Biol. 2005;561:371-86. PubMed PMID: 16438312.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products. AU - Silva,Erin M, AU - Simon,Philipp W, PY - 2006/1/28/pubmed PY - 2006/2/28/medline PY - 2006/1/28/entrez SP - 371 EP - 86 JF - Advances in experimental medicine and biology JO - Adv Exp Med Biol VL - 561 N2 - 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. SN - 0065-2598 UR - https://www.unboundmedicine.com/medline/citation/16438312/Genetic_physiological_and_environmental_factors_affecting_acrylamide_concentration_in_fried_potato_products_ L2 - https://dx.doi.org/10.1007/0-387-24980-X_28 DB - PRIME DP - Unbound Medicine ER -