Zusammenfassung
Die Hauptverluste an Stickstoff und freien Aminosäuren werden bei der Kartoffel während des “Add-back”-Prozesses (A-B) beim Vorkochen und bei der Zerkleinerung (Abb. 1) festgestellt. Die Verluste sind durch das Auswaschen der Stickstoffverbindungen mit dem für die Herstellung erforderlichen Wasser und durch die Erhitzung bedingt. Die freien Aminosäuren der Kartoffel setzen sich im wesentlichen aus Amiden (Asparagin und Glutamin), Asparagin- und Glutaminsäuren (ca. 53%) zusammen. Die Amisnosäuren werden hauptsächlich während des Add-Back-Prozesses abgebaut. Ebenso nehmen Valin, Threonin, Serin, Leucin, Phenylalanin und Arginin im Verlauf des Prozesses signifikant ab, jedoch veränderte sich der γ-Aminobuttersäuregehalt (GABA) nicht.
Summary
The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating.
The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA).
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Golan-Goldhirsh, A. Effect of the add-back process on the free amino acid pool of potatoes. Z Lebensm Unters Forch 182, 29–32 (1986). https://doi.org/10.1007/BF01079887
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DOI: https://doi.org/10.1007/BF01079887