Research output: Contribution to Journal/Magazine › Journal article › peer-review
Research output: Contribution to Journal/Magazine › Journal article › peer-review
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TY - JOUR
T1 - Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation
AU - Elmore, J. Stephen
AU - Mottram, Donald S.
AU - Muttucumaru, Nira
AU - Dodson, Andrew T.
AU - Parry, M. A J
AU - Halford, Nigel G.
PY - 2007/6/27
Y1 - 2007/6/27
N2 - To examine how sulfur deprivation may affect acrylamide formation in cooked potatoes, three varieties of potato were grown under conditions of either severe sulfur deprivation or an adequate supply of sulfur. In all three varieties sulfur deprivation led to a decrease in acrylamide formation, even though the levels of sugars, which are acrylamide precursors, were higher in tubers of the sulfur-deprived plants. In one variety the concentration of free asparagine, the other precursor for acrylamide, was also higher. There was a very close correlation between the concentration of asparagine in the tubers expressed as a proportion of the total free amino acid pool and the formation of acrylamide upon cooking, whereas sugars were poorly correlated with acrylamide. In potatoes, where concentrations of sugars are usually limiting, competition between asparagine and other amino acids participating in the Maillard reaction may be a key determinant of the amount of acrylamide that is formed during processing.
AB - To examine how sulfur deprivation may affect acrylamide formation in cooked potatoes, three varieties of potato were grown under conditions of either severe sulfur deprivation or an adequate supply of sulfur. In all three varieties sulfur deprivation led to a decrease in acrylamide formation, even though the levels of sugars, which are acrylamide precursors, were higher in tubers of the sulfur-deprived plants. In one variety the concentration of free asparagine, the other precursor for acrylamide, was also higher. There was a very close correlation between the concentration of asparagine in the tubers expressed as a proportion of the total free amino acid pool and the formation of acrylamide upon cooking, whereas sugars were poorly correlated with acrylamide. In potatoes, where concentrations of sugars are usually limiting, competition between asparagine and other amino acids participating in the Maillard reaction may be a key determinant of the amount of acrylamide that is formed during processing.
KW - Acrylamide
KW - Agronomy
KW - Asparagine
KW - Potato
KW - Sugars
KW - Sulfate fertilizer
UR - http://www.scopus.com/inward/record.url?scp=34447332509&partnerID=8YFLogxK
U2 - 10.1021/jf070447s
DO - 10.1021/jf070447s
M3 - Journal article
C2 - 17530773
AN - SCOPUS:34447332509
VL - 55
SP - 5363
EP - 5366
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 13
ER -