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首页> 外文期刊>Cogent Food & Agriculture >The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized
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The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized

机译：油中热处理对三种有机施肥马铃薯品种淀粉的大分子完整性和淀粉形成丙烯酰胺的影响

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Starches from three organically produced cultivars of potato tuber (Lady Rosetta , Spunta and Voyager ) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and corn oil. During cultivation, a treatment involving the combination of nitrogen, phosphorus and potassium fertilization under organic farming was applied (N1, P2, K1 where Ν1?=?1.3?g Ν per plant, P2?=?5.2?g P_(2)O_(5) per plant, Κ1?=?4.0?g K_(2)O per plant).Potatoes fried in olive oil retained the highest glucose concentrations for all cultivars 0.85?±?0.2?mmol/kg, followed by 0.48?±?0.2 for those fried in corn oil and 0.40?±?0.1?mmol/kg for those fried in soybean oil. The highest average fructose concentration was recorded for the samples fried in corn oil as 0.81?±?0.2, followed by 0.80?±?0.2 and 0.68?±?0.3?mmol/kg for the samples fried in olive and soybean oils, respectively. Asparagine was the most abundant free amino acid in the three varieties tested, followed by glutamine and aspartic acid. The mean initial concentration of asparagine in raw potatoes tubers was 42.8?±?1.6 mmoles kg~(?1) for Lady Rosetta , 34.6?±?1.2 mmoles kg~(?1) (dry weight) for Spunta and 36.2?±?2.0 mmoles kg~(?1) for Voyager . Lady Rosetta contained a significantly higher concentration of asparagine compared to the other two varieties (p ??0.05). The greatest quantity of acrylamide was observed in French fries derived from the potato variety Lady Rosetta when fried in soybean oil and it was 2,600?±?440?μg/kg, followed by Spunta which was 2,280?±?340?μg/kg and Voyager 1,120?±?220?μg/kg. There is a significant reduction in the formation of acrylamide in the variety Voyager compared to the others (p ?=?0.05).
机译：研究了三个有机马铃薯块茎品种（i.Lady Rosetta， Spunta和 Voyager）的淀粉与（i）丙烯酰胺生产（ii）用特级初榨橄榄油油炸后的大分子完整性有关，大豆油和玉米油。在耕种过程中，进行了有机耕作中涉及氮，磷和钾肥组合的处理（N1，P2，K1，其中每株植物的N1？=？1.3？g N，P2？=？5.2？g P_（2）O_ （5）/株，K1 == 4.0？g K_（2）O /株）。用橄榄油油炸的马铃薯中所有品种的葡萄糖浓度最高，为0.85？±0.2？mmol / kg，其次为0.48？±。用玉米油炸制的炸药为0.2，而用大豆油炸制的炸药为0.40±0.1。在玉米油中油炸的样品中记录的最高平均果糖浓度为0.81±±0.2，然后在橄榄油和大豆油中油炸的样品分别为0.80±±0.2和0.68±±0.3μmmol/ kg。天冬酰胺是三个测试品种中最丰富的游离氨基酸，其次是谷氨酰胺和天冬氨酸。罗莎塔夫人的生马铃薯块茎中天冬酰胺的平均平均初始浓度为42.8？±？1.6 mmoles·kg〜（？1），为34.6？±？1.2 mmoles·kg〜（？1）（干重）。旅行者的Spunta和36.2？±？2.0 mmoles kg〜（？1）。与其他两个品种相比，罗塞塔夫人所含的天冬酰胺浓度明显更高（p <0.05）。当在大豆油中油炸时，在源自马铃薯品种罗塞塔夫人的炸薯条中，丙烯酰胺的含量最高，为2,600？±？440？μg/ kg，其次是 Spunta，为2,280？±?。 340μg/ kg和旅行者1120μg±220μg/ kg。与其他品种相比，Voyager品种中丙烯酰胺的形成显着减少（p = 0.05）。

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