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Asparagine
- In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made.
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Acrylamide forms in foods from a chemical reaction between asparagine (an amino acid) and reducing sugars (such as glucose and fructose). This reaction is part of the Maillard reaction, which...
Jun 8, 2015 · In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made. The company’s website claims that the Innate potato produces up to 70% less acrylamide than other potatoes cooked at the same temperature.
May 8, 2013 · Haven Baker, Vice President of Plant Sciences at J.R. Simplot Company. There’s a new genetically engineered potato in town that doesn’t brown when cut or fried, nor does it make acrylamide. J. R. Simplot Company petitioned the USDA to deregulate their Innate™ potatoes, and the public comment period has just been opened up on that petition.
Jan 12, 2021 · When high carbohydrate foods such as potatoes are cooked at these temperatures, their natural sugars and the amino acid asparagine, undergo a chemical change that producing the compound acrylamide.
- The link between acrylamide in food and cancer is not clear. The only studies to show a clear link between acrylamide and cancer are animal studies. These involved very high levels of the chemical.
- The amount of acrylamide in food is not regulated. Acrylamide in drinking water is monitored and regulated, as is acrylamide in products that have contact with food.
- Acrylamide is found in large amounts in cigarette smoke. One place where we know there is a significant amount of acrylamide is in cigarette smoke. Smokers have around three to five times more acrylamide in their blood than non-smokers.
- There are ways to reduce the acrylamide you consume. If you are concerned about acrylamide, there are ways you can reduce your exposure. In addition to avoiding tobacco smoke, you can cook food for less time to reduce the amount of crisping and browning.
Sep 9, 2015 · In the Innate Potato, the amount of the enzyme that synthesizes asparagine is reduced; consequently, the result is less acrylamide. Simplot’s website claims 10 that the Innate potato produces up to 70% less acrylamide than other potatoes cooked at the same temperature.
Feb 4, 2020 · For instance, potatoes with less than 1 g/kg fresh weight of reducing sugars should be used for frying or roasting. 75 Additionally, lower levels of AA were detected in French fries made from the genetically modified potatoes (innate potatoes) than in fries made from conventional potatoes. 76 Innate potatoes were produced by silencing the ...
