Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

Chie MATSUURA-ENDO; Akiko OHARA-TAKADA; Yoshihiro CHUDA; Hiroshi ONO; Hiroshi YADA; Mitsuru YOSHIDA; Akira KOBAYASHI; Shogo TSUDA; Shigenobu TAKIGAWA; Takahiro NODA; Hiroaki YAMAUCHI; Motoyuki MORI

doi:10.1271/bbb.70.1173

Food & Nutrition Science Regular Papers

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

Chie MATSUURA-ENDO, Akiko OHARA-TAKADA, Yoshihiro CHUDA, Hiroshi ONO, Hiroshi YADA, Mitsuru YOSHIDA, Akira KOBAYASHI, Shogo TSUDA, Shigenobu TAKIGAWA, Takahiro NODA, Hiroaki YAMAUCHI, Motoyuki MORI

Author information

Chie MATSUURA-ENDO
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Akiko OHARA-TAKADA
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Yoshihiro CHUDA
Center for Food Quality, Labeling and Consumer Services
National Food Research Institute
Hiroshi ONO
National Food Research Institute
Hiroshi YADA
National Food Research Institute
Mitsuru YOSHIDA
National Food Research Institute
Akira KOBAYASHI
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Shogo TSUDA
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Shigenobu TAKIGAWA
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Takahiro NODA
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Hiroaki YAMAUCHI
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Motoyuki MORI
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

Keywords: potato cultivar, storage temperature, reducing sugar, free asparagine, acrylamide

JOURNAL FREE ACCESS

2006 Volume 70 Issue 5 Pages 1173-1180

DOI https://doi.org/10.1271/bbb.70.1173

Details

Abstract

To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 °C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 °C, the contents of reducing sugars increased markedly in all cultivars, with similar increases in the acrylamide level and dark brown chip color. Free amino acids showed little change at the storage temperatures tested and varied within certain ranges characteristic of each cultivar. The contents of reducing sugars correlated well with the acrylamide level when the fructose/asparagine molar ratio in the tubers was <2. When the fructose/asparagine ratio was >2 by low-temperature storage, the asparagine content, rather than the reducing sugar content, was found to be the limiting factor for acrylamide formation.

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