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asparagine/кромпир
Веза се чува у привремену меморију
Страна 1 од 147 резултати
Application of a portable infrared instrument for simultaneous analysis of sugars, asparagine and glutamine levels in raw potato tubers.
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The level of reducing sugars and asparagine in raw potatoes is critical for potato breeders and the food industry for production of commonly consumed food products including potato chips and French fries. Our objective was to evaluate the use of a portable infrared instrument for the rapid
Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.
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Acrylamide is produced in a wide variety of carbohydrate-rich foods during high-temperature cooking. Dietary acrylamide is a suspected human carcinogen, and health concerns related to dietary acrylamide have been raised worldwide. French fries and potato chips contribute a significant proportion to
Photosynthetic assimilation of ¹⁴C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers.
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Asparagine is the predominant free amino acid in potato tubers and the present study aimed to establish whether it is imported from the leaves or synthesised in situ. Free amino acid concentrations are important quality determinants for potato tubers because they react with reducing sugars at high
Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips.
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This study aimed to determine the effect of combinations of blanching parameters, including blanching temperatures ranging from 65 to 85 °C and duration times ranging from 2 to 10 min, on reducing sugars, asparagine, acrylamide, and color levels of fried potato chips. Response surface methodology
In vitro synthesis of a specific protein viz. Asparagine synthetase by nuclear fraction from gamma irradiated potato buds.
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Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation: acrylamide: acidulants, phytate and calcium.
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We previously reported that in potato chip and French fry models, the formation of acrylamide can be reduced by controlling pH during processing steps, either by organic (acidulants) or inorganic acids. Use of phytate, a naturally occurring chelator, with or without Ca++ (or divalent ions), can
The regulation of synthesis and storage of chymotrypsin inhibitor I in leaves of potato and tomato plants.
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The synthesis and accumulation of chymotrypsin inhibitor I in tomato leaflets is induced by detachment, or by destruction of petiole phloem by steam when followed by incubation of the leaflets in light. The induction process with detached tomato leaflets is similar to that found with detached potato
Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models.
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Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC-ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined.
Peptidomics of potato protein hydrolysates: implications of post-translational modifications in food peptide structure and behaviour.
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Post-translational modifications (PTMs) often occur in proteins and play a regulatory role in protein function. There is an increasing interest in the bioactivity of food protein-derived peptides, but the occurrence of PTMs and their influence on food peptide structure and behaviour remain largely
Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
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Acrylamide is a potential carcinogenic molecule formed during food heat processing at high temperature (Maillard reaction). In the present study, the ability of the yeast Aureobasidium pullulans to deplete the acrylamide precursor free asparagine in fresh potatoes was investigated. A. pullulans
Role of water upon the formation of acrylamide in a potato model system.
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The moisture sorption isotherms of a commercial potato powder were investigated at 20 degrees C for water activities ranging from 0.11 to 0.97. The sorption isotherms were typical type-II sigmoidal curves, with a steep increase in moisture content for water activities above 0.9 and exhibiting
Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis.
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It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as
Formation of Strecker aldehydes and pyrazines in a fried potato model system.
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Sugars and amino acids were removed from potato slices by soaking in water and ethanol. They were then infused with various combinations of sugars (glucose and/or fructose) and amino acids (asparagine, glutamine, leucine, isoleucine, phenylalanine, and/or methionine) and fried. Volatile compounds
[Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
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The aim of our study was to examine relation between the asparagine level in raw material and acrylamide concentration in chips made from different varieties of potato. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in fried potato chips
Acrylamide in fried and roasted potato products: a review on progress in mitigation.
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The workshop of the European Commission and the Confederation of the Food and Drink Industries of the European Union (CIAA) held in March 2006 in Brussels, Belgium, discussed the key knowledge and achievements in the mitigation of acrylamide. This paper presents the progress made by the potato
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