Effect of the add-back process on the free amino acid pool of potatoes

Golan‐Goldhirsh, Avi

doi:10.1007/bf01079887

Cited by 8 publications

(3 citation statements)

References 10 publications

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“…The starch content and quality of these lines is close to wild-type and TAG accumulation correlates with changes to other metabolites that may give nutritional or processing benefits. For example, the high oil potatoes are notably low in asparagine, normally the most common amino acid in potato (Golan-Goldhirsh, 1986; Koch et al, 2003), but which can react with sugars during frying to produce acrylamide, a potential carcinogen (Chawla et al, 2012). However, the relationship between asparagine content and acrylamide formation is complex and the high sugar content of these potatoes could also be a problem during frying (Muttucumaru et al, 2014b).…”

Section: Discussionmentioning

confidence: 99%

Oil Accumulation in Transgenic Potato Tubers Alters Starch Quality and Nutritional Profile

et al. 2017

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Plant storage compounds such as starch and lipids are important for human and animal nutrition as well as industry. There is interest in diverting some of the carbon stored in starch-rich organs (leaves, tubers, and cereal grains) into lipids in order to improve the energy density or nutritional properties of crops as well as providing new sources of feedstocks for food and manufacturing. Previously, we generated transgenic potato plants that accumulate up to 3.3% triacylglycerol (TAG) by dry weight in the tubers, which also led to changes in starch content, starch granule morphology and soluble sugar content. The aim of this study was to investigate how TAG accumulation affects the nutritional and processing properties of high oil potatoes with a particular focus on starch structure, physical and chemical properties. Overall, TAG accumulation was correlated with increased energy density, total nitrogen, amino acids, organic acids and inorganic phosphate, which could be of potential nutritional benefit. However, TAG accumulation had negative effects on starch quality as well as quantity. Starch from high oil potatoes had lower amylose and phosphate content, reduced peak viscosity and higher gelatinization temperature. Interestingly, starch pasting properties were disproportionately affected in lines accumulating the highest levels of TAG (>2.5%) compared to those accumulating only moderate levels (0.2–1.6%). These results indicate that optimized engineering of specialized crops for food, feed, fuel and chemical industries requires careful selection of traits, and an appropriate level of transgene expression, as well as a better understanding of starch structure and carbon partitioning in plant storage organs.

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Section: Discussionmentioning

confidence: 99%

Oil Accumulation in Transgenic Potato Tubers Alters Starch Quality and Nutritional Profile

et al. 2017

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“…, 2006). ASN is the predominant free amino acid in Solanum tuberosum (potato) tubers and constitutes up to 25% of the total free amino acid pool in tubers (Golan‐Goldhirsh, 1986; Koch et al. , 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Asparagine (ASN) and glutamine (GLN) are thought to play a particularly important role in the transport and storage of nitrogen (Lehmann and Ratajczak, 2008) because of their relatively stable nature and high N ⁄ C ratio (Ireland and Lea, 1999;Masclaux-Daubresse et al, 2006). ASN is the predominant free amino acid in Solanum tuberosum (potato) tubers and constitutes up to 25% of the total free amino acid pool in tubers (Golan-Goldhirsh, 1986;Koch et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Tuber‐specific silencing of asparagine synthetase‐1 reduces the acrylamide‐forming potential of potatoes grown in the field without affecting tuber shape and yield

Chawla

Shakya

Rommens³

2012

Plant Biotechnology Journal

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SummarySimultaneous silencing of asparagine synthetase (Ast)-1 and -2 limits asparagine (ASN) formation and, consequently, reduces the acrylamide-forming potential of tubers. The phenotype of silenced lines appears normal in the greenhouse, but field-grown tubers are small and cracked. Assessing the effects of silencing StAst1 and StAst2 individually, we found that yield drag was mainly linked to down-regulation of StAst2. Interestingly, tubers from untransformed scions grafted onto intragenic StAst1 ⁄ 2-silenced rootstock contained almost the same low ASN levels as those in the original silenced lines, indicating that ASN is mainly formed in tubers rather than being transported from leaves. This conclusion was further supported by the finding that overexpression of StAst2 caused ASN to accumulate in leaves but not tubers. Thus, ASN does not appear to be the main form of organic nitrogen transported from leaves to tubers. Because reduced ASN levels coincided with increased levels of glutamine, it appears likely that this alternative amide amino acid is mobilized to tubers, where it is converted into ASN by StAst1. Indeed, tuber-specific silencing of StAst1, but not of StAst2, was sufficient to substantially lower ASN formation in tubers. Extensive field studies demonstrated that the reduced acrylamide-forming potential achieved by tuber-specific StAst1 silencing did not affect the yield or quality of field-harvested tubers.

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Technological evaluation of new cultivars for potato chips manufacturing

Bakr

1992

Nahrung

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SummaryPotato tubers of cvs. Condor, Diamont, Baraka, Mondial and Draga were used to produce chips of 1.0 mm slice thickness using an industrial slicer. Half of the slices quantity was immediately blanched in water at 100 "C for approximately 5 min. Frying was carried out at 165-170 "C in cotton seed oil. Both cvs. Diamont and Condor were the best varieties in the nutritional composition, since they contained the highest content of total solids (24.2 and 22.8%), crude protein (10.9 and 10.2%), total free amino acids (270 and 246 pmol/g DM), ascorbic acid (1.5 and 1.4 mg/100 g DM) and digested protein (49.8 and 49.6% for pepsin enzyme as well as 76.0 and 78.3% for trypsin enzyme). In contrast, they contained the lowest level of reducing sugars i.e. 0.8 and 0.9%, respectively. The same both varieties produced the maximum final yield of chips from both unblanched and blanched slices (50.0 and 47.4% as well as 48.9 and 45.8%, respectively) with the lowest final oil content i.e. <42%. Slightly differences in the final moisture content of chips were noticed. Blanching before frying led to a decrease in the final oil content of chips produced from all potato varieties. Sensory evaluation of the produced chips revealed that the favourable chips with the best quality attributes i.e. lighter and uniform in colour, lower final oil content, natural odour, more crisp and better in taste can be produced by using slices from cvs. Condor and Diamont. Furthermore, blanching before frying reduced significantly the oil content of chips and improved both colour and texture (more crispness) of the produced chips.

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Effect of the add-back process on the free amino acid pool of potatoes

Cited by 8 publications

References 10 publications

Oil Accumulation in Transgenic Potato Tubers Alters Starch Quality and Nutritional Profile

Oil Accumulation in Transgenic Potato Tubers Alters Starch Quality and Nutritional Profile

Tuber‐specific silencing of asparagine synthetase‐1 reduces the acrylamide‐forming potential of potatoes grown in the field without affecting tuber shape and yield

Technological evaluation of new cultivars for potato chips manufacturing

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