Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
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DOI：
10.1016/j.foodchem.2016.09.199
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发表时间：
2017-04-01
期刊：
影响因子：
8.8
通讯作者：
Halford, Nigel G.
中科院分区：
文献类型：
--
作者：
Muttucumaru, Nira;Powers, Stephen J.;Halford, Nigel G.
丙烯酰胺是在高温烹饪和食品加工过程中由游离天冬酰胺和还原糖产生的，马铃薯产品是膳食中丙烯酰胺摄入量的主要来源。目前的研究分析了在英国两个地点（唐卡斯特和沃本）种植的20种土豆品种，以评估种植地点对丙烯酰胺形成潜力的影响。方差分析显示，丙烯酰胺（p < 0.003, F-test）、还原糖和总糖（p < 0.001, F-test）的储存相互作用对品种嵌套类型（炸薯条、煮和脆）具有完整的位点。与沃本地区相比，唐卡斯特地区种植的土豆中游离的天冬酰胺含量要高得多。对游离天冬酰胺与还原糖的比例与丙烯酰胺水平之间关系的建模发现，2.257 +/- 0.149是该比例的临界点，低于该比例，游离天冬酰胺浓度可能影响丙烯酰胺的形成。(C) 2016年作者。Elsevier Ltd.出版。
Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p < 0.003, F-test), reducing sugars and total sugars (p < 0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257 +/- 0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation. (C) 2016 The Authors. Published by Elsevier Ltd.