Art

J-GLOBAL ID：200902214154753321   Reference number：05A0651764

Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

低温で短期間貯蔵したジャガイモ塊茎中の糖および遊離アミノ酸含量の変化ならびにフライイング後のアクリルアミド濃度に及ぼす影響

Author (13)： OHARA-TAKADA Akiko (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  MATSUURA-ENDO Chie (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  CHUDA Yoshihiro (Center for Food Quality, Labeling and Consumer Services) ,  CHUDA Yoshihiro (National Food Res. Inst.) ,  ONO Hiroshi (National Food Res. Inst.) ,  YADA Hiroshi (National Food Res. Inst.) ,  YOSHIDA Mitsuru (National Food Res. Inst.) ,  KOBAYASHI Akira (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  TSUDA Shogo (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  TAKIGAWA Shigenobu (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  NODA Takahiro (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  YAMAUCHI Hiroaki (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  MORI Motoyuki (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 69  Issue： 7  Page： 1232-1238 (J-STAGE)  Publication year： 2005 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： potato ,...

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JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (4)： Acrylamide ,  Glucose ,  Fructose ,  Sucrose

Reference (26)：

• 1) Burton, W. G., and Wilson, A. R., The sugar content and sprout growth of tubers of potato cultivar Record, grown in different localities, when stored at 10, 2 and 20 °C. Potato Res., 21, 145–162 (1978).
• 2) Isherwood, F. A., Starch-sugar interconversion in Solanum tuberosum. Phytochem., 12, 2579–2591 (1973).
• 3) Burton, W. G., “The Potato” 3rd ed., Longman Scientific & Technical, New York, pp. 286–522 (1989).
• 4) Sowokinos, J. S., Stress-induced alterations in carbohydrate metabolism. In “The Molecular and Cellular Biology of the Potato”, eds. Vayda, M. E., and Park, W. D., CAB International, Wallingford, pp. 137–158 (1990).
• 5) Shallenberger, R. S., Smith, O., and Treadway, R. H., Role of sugars in the browning reaction in potato chips. J. Agric. Food Chem., 7, 274–277 (1959).

Terms in the title (9)： 低温 ,  短期間 ,  貯蔵 ,  ジャガイモ ,  塊茎 ,  糖 ,  アミノ酸含量 ,  フライイング ,  アクリルアミド