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Amino acids as substrates for the Maillard reaction in stored potato tubers.

Author(s) : BRIERLEY E. R., COBB A. H.

Type of article: Periodical article

Summary

In trials in 1989-92 the status and metabolism of amino acids were determined in potato cv Pentland Dell and Record tubers stored at 5 or 10 deg C and 95% RH for up to 40 weeks. Asparagine and glutamine were the major amino acids present accounting for 50-90% of the amino acid pool with glutamate and aspartate as other major contributors. During storage the free amino acid pool increased and the soluble protein pool decreased. The ratio of asparagine to glutamine remained constant throughout the storage period. Fry colour (Agtron values) were similar in trend to reducing sugar content, although Pentland Dell tubers stored at 10 deg C were an exception in all 3 seasons studied with deterioration in fry colour not being correlated with a rise in reducing sugar content.

Details

  • Original title: Amino acids as substrates for the Maillard reaction in stored potato tubers.
  • Record ID : 1994-0985
  • Languages: English
  • Source: Aspects appl. Biol. - n. 33
  • Publication date: 1992

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