Elmore J Stephen, Mottram Donald S, Muttucumaru Nira, Dodson Andrew T, Parry Martin A J, Halford Nigel G
Department of Food Biosciences, University of Reading, Whiteknights, Reading, United Kingdom.
J Agric Food Chem. 2007 Jun 27;55(13):5363-6. doi: 10.1021/jf070447s. Epub 2007 May 26.
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.
为研究缺硫如何影响煮熟土豆中丙烯酰胺的形成，种植了三个品种的土豆，分别处于严重缺硫条件下或硫供应充足的条件下。在所有三个品种中，缺硫均导致丙烯酰胺形成减少，尽管作为丙烯酰胺前体的糖含量在缺硫植株的块茎中更高。在一个品种中，另一种丙烯酰胺前体——游离天冬酰胺的浓度也更高。块茎中天冬酰胺浓度占总游离氨基酸库的比例与烹饪时丙烯酰胺的形成之间存在非常密切的相关性，而糖与丙烯酰胺的相关性较差。在糖浓度通常有限的土豆中，天冬酰胺与参与美拉德反应的其他氨基酸之间的竞争可能是加工过程中丙烯酰胺形成量的关键决定因素。
