Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.
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.
Matsuura-Endo
Chie
C
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Saitama, Japan. mechie@affrc.go.jp
Ohara-Takada
Akiko
A
Chuda
Yoshihiro
Y
Ono
Hiroshi
H
Yada
Hiroshi
H
Yoshida
Mitsuru
M
Kobayashi
Akira
A
Tsuda
Shogo
S
Takigawa
Shigenobu
S
Noda
Takahiro
T
Yamauchi
Hiroaki
H
Mori
Motoyuki
M
D020106:Acrylamide / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling; D005632:Fructose / Q000032:analysis; D035281:Plant Tubers / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*; D013696:Temperature
D000596:Amino Acids; D002241:Carbohydrates; D020106:Acrylamide; D005632:Fructose