Muttucumaru N, Powers Sj, Elmore Js, Briddon A, Mottram Ds, Halford Ng
Plant Biology and Crop Science Department, Rothamsted Research Harpenden, UK.
Computational and Systems Biology Department, Rothamsted Research Harpenden, UK.
Ann Appl Biol. 2014 Jan;164(2):286-300. doi: 10.1111/aab.12101. Epub 2014 Jan 23.
Free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results not only in the formation of colour, aroma and flavour compounds, but also undesirable contaminants, including acrylamide, which forms when the amino acid that participates in the reaction is asparagine. In this study, tubers of 13 varieties of potato (), which had been produced in a field trial in 2010 and sampled immediately after harvest or after storage for 6 months, were analysed to show the relationship between the concentrations of free asparagine, other free amino acids, sugars and acrylamide-forming potential. The varieties comprised five that are normally used for crisping, seven that are used for French fry production and one that is used for boiling. Acrylamide formation was measured in heated flour, and correlated with glucose and fructose concentration. In French fry varieties, which contain higher concentrations of sugars, acrylamide formation also correlated with free asparagine concentration, demonstrating the complex relationship between precursor concentration and acrylamide-forming potential in potato. Storage of the potatoes for 6 months at 9°C had a significant, variety-dependent impact on sugar and amino acid concentrations and acrylamide-forming potential.
在高温烹饪和加工过程中，游离氨基酸和还原糖会参与美拉德反应。这不仅会导致形成色泽、香气和风味化合物，还会产生不良污染物，包括丙烯酰胺，当参与反应的氨基酸为天冬酰胺时就会形成丙烯酰胺。在本研究中，对2010年田间试验种植的13个马铃薯品种（）的块茎进行了分析，这些块茎在收获后或储存6个月后立即取样，以显示游离天冬酰胺、其他游离氨基酸、糖类与丙烯酰胺形成潜力之间的关系。这些品种包括5个通常用于制作薯片的品种、7个用于制作薯条的品种和1个用于水煮的品种。在加热的面粉中测定了丙烯酰胺的形成，并将其与葡萄糖和果糖浓度相关联。在含糖量较高的薯条品种中，丙烯酰胺的形成也与游离天冬酰胺浓度相关，这表明马铃薯中前体浓度与丙烯酰胺形成潜力之间存在复杂的关系。将马铃薯在9℃下储存6个月对糖类和氨基酸浓度以及丙烯酰胺形成潜力有显著的、因品种而异的影响。
