Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation

Elmore, J. Stephen and Mottram, Donald S. and Muttucumaru, Nira and Dodson, Andrew T. and Parry, M. A J and Halford, Nigel G. (2007) Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. Journal of Agricultural and Food Chemistry, 55 (13). pp. 5363-5366. ISSN 0021-8561

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Abstract

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.

Item Type:
Journal Article
Journal or Publication Title:
Journal of Agricultural and Food Chemistry
Uncontrolled Keywords:
/dk/atira/pure/subjectarea/asjc/1600
Subjects:
ID Code:
76004
Deposited By:
Deposited On:
21 Oct 2015 05:03
Refereed?:
Yes
Published?:
Published
Last Modified:
24 Mar 2020 04:28