Changes in Free Amino Acids and Sugars in Potatoes Due to Sulfate Fertilization and the Effect on Acrylamide Formation

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• 作者：J. Stephen Elmore ; Donald S. Mottram ; Nira Muttucumaru ; Andrew T. Dodson ; Martin A.J. Parry ; Nigel G. Halford
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：June 27, 2007
• 年：2007
• 卷：55
• 期：13
• 页码：5363 - 5366
• 全文大小：41K
• 年卷期：v.55,no.13(June 27, 2007)
• ISSN：1520-5118

文摘

To examine how sulfur deprivation may affect acrylamide formation in cooked potatoes, three varietiesof potato were grown under conditions of either severe sulfur deprivation or an adequate supply ofsulfur. In all three varieties sulfur deprivation led to a decrease in acrylamide formation, even thoughthe levels of sugars, which are acrylamide precursors, were higher in tubers of the sulfur-deprivedplants. In one variety the concentration of free asparagine, the other precursor for acrylamide, wasalso higher. There was a very close correlation between the concentration of asparagine in the tubersexpressed as a proportion of the total free amino acid pool and the formation of acrylamide uponcooking, whereas sugars were poorly correlated with acrylamide. In potatoes, where concentrationsof sugars are usually limiting, competition between asparagine and other amino acids participatingin the Maillard reaction may be a key determinant of the amount of acrylamide that is formed duringprocessing.