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BBSRC LINK: Producing low acrylamide risk potatoes

Reference	BBS/E/C/00005040
Principal Investigator / Supervisor	Professor Nigel Halford
Co-Investigators / Co-Supervisors
Institution	Rothamsted Research
Department	Rothamsted Research Department
Funding type	Research
Value (£)	49,984
Status	Completed
Type	Institute Project
Start date	01/05/2009
End date	16/08/2012
Duration	39 months

Abstract

Acrylamide, a neurotoxin and possible carcinogen, was first reported in cooked foods in 2002, causing considerable disquiet within the food industry and regulatory authorities. Foods with the highest levels of acrylamide are carbohydrate-rich and cooked at high temperatures and the thermal degradation of free asparagine in the presence of sugars during the Maillard reaction is the major route for acrylamide formation. This reaction also generates desirable flavours and colours. Methods for lowering acrylamide in foods include reducing cooking times and temperatures and lowering the pH. However, these methods are reaching the limit of what can be achieved. The use of asparaginase reduces acrylamide levels in certain processed foods but it is ineffective in sliced and chipped potatoes and unsuitable for use in the home. An alternative is to produce raw materials with reduced levels of sugars and asparagine. This is the aim of this project, focusing on potato, a major UK crop with a high acrylamide risk. The strategic target is to produce potatoes that retain sufficient sugars and amino acids for the generation of colour and flavour compounds but which produce less acrylamide. Outputs of this project will be advanced knowledge of mechanisms regulating asparagine and sugar accumulation in potatoes, the identification of genes underpinning trait variation and proof of concept using transgenic approaches. The project will generate gene-specific markers and improved germplasm for breeding programmes. It will also enable a better understanding of the effects of plant nutrition on acrylamide risk.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Crop Science, Plant Science
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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