論文

査読有り
2006年5月

Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
  • Chie Matsuura-Endo
  • Akiko Ohara-Takada
  • Yoshihiro Chuda
  • Hiroshi Ono
  • Hiroshi Yada
  • Mitsuru Yoshida
  • Akira Kobayashi
  • Shogo Tsuda
  • Shigenobu Takigawa
  • Takahiro Noda
  • Hiroaki Yamauchi
  • Motoyuki Mori
  • 全て表示

70
5
開始ページ
1173
終了ページ
1180
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1271/bbb.70.1173
出版者・発行元
TAYLOR & FRANCIS LTD

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 VC, 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.

リンク情報
DOI
https://doi.org/10.1271/bbb.70.1173
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/16717419
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000238056500016&DestApp=WOS_CPL
ID情報
  • DOI : 10.1271/bbb.70.1173
  • ISSN : 0916-8451
  • eISSN : 1347-6947
  • PubMed ID : 16717419
  • Web of Science ID : WOS:000238056500016

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