Changes in Free Amino Acids and Sugars in Potatoes Due to Sulfate Fertilization and the Effect on Acrylamide Formation

2007 ◽  
Vol 55 (13) ◽  
pp. 5363-5366 ◽  
Author(s):  
J. Stephen Elmore ◽  
Donald S. Mottram ◽  
Nira Muttucumaru ◽  
Andrew T. Dodson ◽  
Martin A. J. Parry ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Acrylamide Formation

scholarly journals Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

2021 ◽  
Vol 30 (2) ◽  
Author(s):  
Minna Rotola-Pukkila ◽  
Anna-Liisa Välimaa ◽  
Jukka-Pekka Suomela ◽  
Baoru Yang ◽  
Saila Karhu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Solanum Tuberosum L ◽  
Free Sugar ◽  
Potato Tubers ◽  
Glucose Content ◽  
Daily Light Integral ◽  
Acrylamide Formation ◽  
Light Integral

To study the effect of photoperiodic conditions on the chemical composition of potato tubers, seven cultivars, grown under controlled conditions, were evaluated for the content of free amino acids (FAA) and sugars. The differences in these compounds may have an effect on the susceptibility of acrylamide formation during potato processing as well as on the flavor profile of potato products. Tubers were produced in growth chambers under two artificially induced photoperiods; 8 h light and 15 h light per day, resulting in conditions with two different daily light integral (DLI) levels. The photoperiodic treatments influenced the total FAA and free sugar contents and composition. Of the analyzed 19 FAAs, the concentrations of 14 FAAs were significantly lower in tubers exposed to the 15 h light period compared to 8 h light, whereas the glucose content was significantly higher. The total FAA concentrations were 15–46% lower and the glucose concentrations 6–64% higher in the seven cultivars exposed to the 15 h light conditions than in those grown in 8 h light.

Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation

2012 ◽  
Vol 60 (48) ◽  
pp. 12044-12055 ◽  
Author(s):  
Nigel G. Halford ◽  
Nira Muttucumaru ◽  
Stephen J. Powers ◽  
Peter N. Gillatt ◽  
Lee Hartley ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Potato Varieties ◽  
Acrylamide Formation

Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation

2010 ◽  
Vol 58 (3) ◽  
pp. 1959-1969 ◽  
Author(s):  
Tanya Y. Curtis ◽  
Stephen J. Powers ◽  
Dimitrios Balagiannis ◽  
J. Stephen Elmore ◽  
Donald S. Mottram ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Acrylamide Formation

Betaines and free amino acids in salt stressed vitroplants and winter resting buds of Populus trichocarpa x deltoides

1991 ◽  
Vol 83 (1) ◽  
pp. 136-143 ◽  
Author(s):  
L. Bray ◽  
D. Chriqui ◽  
K. Gloux ◽  
D. Le Rudulier ◽  
M. Meyer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Populus Trichocarpa

Plasma and skeletal muscle free amino acids in type I, insulin-treated diabetic subjects

Diabetes ◽  
1985 ◽  
Vol 34 (8) ◽  
pp. 812-815 ◽  
Author(s):  
L. Borghi ◽  
R. Lugari ◽  
A. Montanari ◽  
P. Dall'Argine ◽  
G. F. Elia ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Type I
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