| Autor: |
Nielsen, Søren D., Schmidt, Jesper M., Kristiansen, Gitte H., Dalsgaard, Trine K., Larsen, Lotte B. |
| Předmět: |
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| Zdroj: |
Foods; Apr2020, Vol. 9 Issue 4, p416, 1p |
| Abstrakt: |
For potato proteins to be used as a food ingredient, the level of natural potato defense substances, the glycoalkaloids (GAs), should be limited. In this work, a method is developed for quantification of the two major potato GAs, α-solanine and α-chaconine, as well as for their aglycon form, solanidine, using liquid chromatography–mass spectrometry single quadrupole in single ion monitoring mode. Standard solutions of GA and a food-grade potato protein powder was used to validate the method. A linear correlation between GA concentration and the ion intensity of >0.995 was obtained for all standard solutions. Recovery of GA in spiked samples was within the range 82%–106%. The method for GA quantification was applied to a variety of potato protein isolates. The results showed that total GA increased during the storage of the potatoes. Washing the potato protein isolates using water at a sufficient level was shown to be able to reduce the amount of GA below the threshold of 150 µg g−1, as needed for human consumption. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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