Details

Autor(en) / Beteiligte

• Matsuura endo, C.(National Agricultural Research Center for Hokkaido Region, Memuro (Japan). Dept. of Upland Agriculture)
• Ohara Takada, A
• Chuda, Y
• Ono, H
• Yada, H
• Yoshida, M
• Kobayashi, A
• Tsuda, S
• Takigawa, S
• Noda, T
• Yamauchi, H
• Mori, M

Titel

Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato [Solanum tuberosum] cultivars and acrylamide in chips

Ist Teil von

• Bioscience, biotechnology, and biochemistry, 2006-05, Vol.70 (5), p.1173-1180

Ort / Verlag

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

Erscheinungsjahr

2006

Quelle

MEDLINE

Beschreibungen/Notizen

• 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 deg 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 deg 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.