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| | ONLINE | ISSN | : | 1347-6947 | | PRINT | ISSN | : | 0916-8451 |
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| | Bioscience, Biotechnology, and Biochemistry |
| Vol. 69 (2005) , No. 7 pp.1232-1238 |
| [PDF (115K)] [References]  |
 | Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
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| | Akiko OHARA-TAKADA1), Chie MATSUURA-ENDO1), Yoshihiro CHUDA2)3), Hiroshi ONO3), Hiroshi YADA3), Mitsuru YOSHIDA3), Akira KOBAYASHI1), Shogo TSUDA1), Shigenobu TAKIGAWA1), Takahiro NODA1), Hiroaki YAMAUCHI1) and Motoyuki MORI1) |
| 1) Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
2) Center for Food Quality, Labeling and Consumer Services
3) National Food Research Institute |
| (Received October 29, 2004)
(Accepted April 19, 2005)
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| | Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were investigated. The acrylamide content in chips began to increase after 3 days of storage at 2 °C in response to the increase of glucose and fructose contents in the tubers. There was strong correlation between the reducing sugar content and acrylamide level, R2=0.873 for fructose and R2=0.836 for glucose. The sucrose content had less correlation with the acrylamide content because of its decrease after 4 weeks of storage at 2 °C, while the reducing sugar in potato tubers and the acrylamide in chips continued to increase. The contents of the four amino acids, i.e., asparatic acid, asparagine, glutamic acid and glutamine, showed no significant correlation with the acrylamide level. These results suggest that the content of reducing sugars in potato tubers determined the degree of acrylamide formation in chips. The chip color, as evaluated by L* (lightness), was correlated well with the acrylamide content. |
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| To cite this article: | | Akiko OHARA-TAKADA, Chie MATSUURA-ENDO, Yoshihiro CHUDA, Hiroshi ONO, Hiroshi YADA, Mitsuru YOSHIDA, Akira KOBAYASHI, Shogo TSUDA, Shigenobu TAKIGAWA, Takahiro NODA, Hiroaki YAMAUCHI and Motoyuki MORI, “Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying”, Biosci. Biotechnol. Biochem., Vol. 69, 1232-1238 (2005) . | |
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| doi:10.1271/bbb.69.1232 | | JOI JST.JSTAGE/bbb/69.1232 |
| Copyright (c) 2005 by Japan Society for Bioscience, Biotechnology, and Agrochemistry |
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