Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation

Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Mottram, D.S., Muttucumaru, N., Dodson, A.T., Parry, M.A.J. and Halford, N.G. (2007) Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. Journal of Agricultural and Food Chemistry, 55 (13). pp. 5363-5366. ISSN 0021-8561 doi: 10.1021/jf070447s

Abstract/Summary

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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/13443
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Uncontrolled Keywords	acrylamide, asparagine, potato, sugars, agronomy, sulfate fertilizer , MODEL SYSTEM, ASPARAGINE, WHEAT, PRODUCTS
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