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Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.
Biosci Biotechnol Biochem. 2006 May; 70(5):1173-80.BB

Abstract

To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 degrees C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 degrees C, the contents of reducing sugars increased markedly in all cultivars, with similar increases in the acrylamide level and dark brown chip color. Free amino acids showed little change at the storage temperatures tested and varied within certain ranges characteristic of each cultivar. The contents of reducing sugars correlated well with the acrylamide level when the fructose/asparagine molar ratio in the tubers was <2. When the fructose/asparagine ratio was >2 by low-temperature storage, the asparagine content, rather than the reducing sugar content, was found to be the limiting factor for acrylamide formation.

Authors+Show Affiliations

Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Saitama, Japan. mechie@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

16717419

Citation

Matsuura-Endo, Chie, et al. "Effects of Storage Temperature On the Contents of Sugars and Free Amino Acids in Tubers From Different Potato Cultivars and Acrylamide in Chips." Bioscience, Biotechnology, and Biochemistry, vol. 70, no. 5, 2006, pp. 1173-80.
Matsuura-Endo C, Ohara-Takada A, Chuda Y, et al. Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. Biosci Biotechnol Biochem. 2006;70(5):1173-80.
Matsuura-Endo, C., Ohara-Takada, A., Chuda, Y., Ono, H., Yada, H., Yoshida, M., Kobayashi, A., Tsuda, S., Takigawa, S., Noda, T., Yamauchi, H., & Mori, M. (2006). Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. Bioscience, Biotechnology, and Biochemistry, 70(5), 1173-80.
Matsuura-Endo C, et al. Effects of Storage Temperature On the Contents of Sugars and Free Amino Acids in Tubers From Different Potato Cultivars and Acrylamide in Chips. Biosci Biotechnol Biochem. 2006;70(5):1173-80. PubMed PMID: 16717419.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. AU - Matsuura-Endo,Chie, AU - Ohara-Takada,Akiko, 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 - 2006/5/24/pubmed PY - 2006/9/7/medline PY - 2006/5/24/entrez SP - 1173 EP - 80 JF - Bioscience, biotechnology, and biochemistry JO - Biosci Biotechnol Biochem VL - 70 IS - 5 N2 - To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 degrees C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 degrees C, the contents of reducing sugars increased markedly in all cultivars, with similar increases in the acrylamide level and dark brown chip color. Free amino acids showed little change at the storage temperatures tested and varied within certain ranges characteristic of each cultivar. The contents of reducing sugars correlated well with the acrylamide level when the fructose/asparagine molar ratio in the tubers was <2. When the fructose/asparagine ratio was >2 by low-temperature storage, the asparagine content, rather than the reducing sugar content, was found to be the limiting factor for acrylamide formation. SN - 0916-8451 UR - https://www.unboundmedicine.com/medline/citation/16717419/Effects_of_storage_temperature_on_the_contents_of_sugars_and_free_amino_acids_in_tubers_from_different_potato_cultivars_and_acrylamide_in_chips_ L2 - https://joi.jlc.jst.go.jp/JST.JSTAGE/bbb/70.1173?lang=en&amp;from=PubMed DB - PRIME DP - Unbound Medicine ER -