Search results
- 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. The final trait is improvement in starch quality and potato color.
www.potatopro.com › news › 2015
People also ask
Does a Nate potato produce less acrylamide?
Do nitrogen deprived potatoes increase acrylamide formation?
Can genetically modified potatoes be made with reduced acrylamide?
How does acrylamide form in a potato?
Reducing Acrylamide in Potato-based Foods: Fact Sheet. • Information on acrylamide • Resources for industry • Processing and mitigation tables. Acrylamide is a chemical that can form in...
May 8, 2013 · In fact, some processors reject loads with reducing sugar content above 2%, which we understand can be up to 20% of potatoes produced. However, Innate™ potatoes exhibit significantly less black spot bruising and lower reducing sugar content, which could save growers and processors tens of millions of dollars. 6.
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 ...
- Lubna Rifai, Fatima A Saleh
- 2020
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. The final trait is improvement in starch quality and potato color.
Results demonstrated that lowering the concentrations of reducing sugars affects acrylamide production more than lowering those of asparagine, Citation 81 establishing Vlnv-silencing as the best strategy to follow.
Aug 7, 2019 · The pathways for acrylamide formation from free (non‐protein) asparagine are described, including the role of reducing sugars such as glucose, fructose and maltose and the Maillard reaction.
Jun 1, 2022 · Potato variety plays a major role in deciding the extent of acrylamide formation because the amount of precursors (reducing sugar and asparagine) present is a heritable attribute and it is variety dependent i.e., variety with low levels of reducing sugars will form less of acrylamide in potato-based products (Rosen et al., 2018, Pantalone et al ...
