Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
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- 作者：Nira Muttucumarua ; dmuttu@aol.com" class="auth_mail" title="E-mail the corresponding author ; Stephen J. Powersb ; stephen.powers@rothamsted.ac.uk" class="auth_mail" title="E-mail the corresponding author ; J. Stephen Elmorec ; j.s.elmore@reading.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Andrew Dodsonc ; a.t.dodson@reading.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Adrian Briddond ; Adrian.Briddon@potato.ahdb.org.uk" class="auth_mail" title="E-mail the corresponding author ; Donald S. Mottramc ; d.s.mottram@reading.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Nigel G. Halforda ; nigel.halford@rothamsted.ac.uk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Acrylamide (PubChem CID ; 6579) ; l-Asparagine (PubChem CID ; 6267) ; d-Glucose (PubChem CID ; 5793) ; d-Fructose (PubChem CID ; 5984) ; l-Proline (PubChem CID ; 145742) ; Sucrose (PubChem CID ; 5988)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：76-86
- 全文大小：2476 K
文摘
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Location of cultivation affects potato composition and acrylamide-forming potential.
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Effects of variety and storage interact with those of location.
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Dramatic differences in free asparagine concentration in potatoes grown at two sites.
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Concentration of reducing sugars is the primary determinant of acrylamide formation.
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Ratio of free asparagine to reducing sugars determines whether free asparagine affects acrylamide formation.
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