Data from: Acrylamide in fried sweetpotato chips: The relationship with free asparagine and effects of asparaginase

Data DescriptionThese data are ‘Bayou Belle’ sweetpotato raw and chip compositions and acrylamide contents of model sweetpotato systems. Raw composition includes dry matter, glucose, fructose, sucrose, free asparagine, and total nitrogen contents. Fried chip composition includes fat, acrylamide, asparagine, glucose, fructose, sucrose, maltose, and total nitrogen contents as well as chip color data. These data were used in the manuscript "Acrylamide in fried sweetpotato chips: The relationship with free asparagine and effects of asparaginase " by Allan, Thomas, Pecota, Yencho, and Johanningsmeier.ObjectiveThese data were utilized to investigate acrylamide formation in sweetpotato chips in relation to natural biological variability and determine if an asparaginase treatment could mitigate acrylamide formation.Methods‘Bayou Belle’ sweetpotatoes were grown for 2 years at 3 locations with varying soil and nitrogen regimens. Roots were harvested, cured, and stored for 5-6 months using conventional practices. Sweetpotato chips were produced by cutting into 1.5 mm slices then frying for 3 min at 149°C.Asparaginase treated slices were blanched in water for 3.5 min at 85°C, cooled to ≈50°C, soaked for 20 min in a 0.2% (7480 u/L) asparaginase solution at 40°C, dried in a forced air dehydrator at 35°C for 10 min, then fried. The control chips underwent the same treatment but soaked in water instead of an asparagine solution.Model sweetpotato solutions were A full factorial design (n = 48) with 4 levels of total reducing sugars (50, 100, 400, 800 μmol), 4 levels of asparagine (10, 25, 50, and 100 μmol), and 3 levels of other amino acids (1:3, 1:1, 3:1 total other amino acids to asparagine molar ratios). Other amino acids were equal molar ratios of alanine, aspartic acid, glutamic acid, glutamine, leucine, methionine, phenylalanine, serine, tyrosine, and valine. The concentrations represent μmol/g of dry sweetpotato. One mL solutions were prepared in 2 mL vials then heated for 1 h at 150°C.The following are compositional analysis methods.Moisture content: Data Support Company 50P moisture balance (Panorama City, CA, USA).Fat content: Time domain nuclear magnetic resonance Bruker minispec mq-one seed analyzer (Bruker Corporation, Billerica, MA, USA).Total nitrogen: Leco Corporation Series 928 Carbon/Nitrogen (St. Joseph, MI, USA).Color: Konica Minolta CM-700d Spectrophotometer (Osaka, JP) colorimeter with an 8 mm aperture.Sugar content: Sugars were extracted from 1g of freeze dried sweetpotato powder with 10 mL of 70°C 80% ethanol, mixed for 10 min, centrifuged at 6500 g for 10 min, decanted into a 50 mL volumetric flask, and repeating for a total of 3 extractions. Flask was brought to volume with ambient 80% ethanol, mixed, 200 µL of extract solution was pipetted into 2 mL tube, dried down, reconstituted with 2 mL of water, mixed thoroughly, then passed through a 0.45 µm nylon filter into an HPLC vial. Sugars were separated and quantified using anion exchange chromatography with a pulsed amperometric detector. Chromatography conditions were 200 mM NaOH at 1 mL/min with a CarboPac Pa-1 and guard column at 30°C.Free asparagine: Free asparagine was extracted from 250 mg of freeze dried sweetpotato powder with 5 mL of water, mixed for 15 min, centrifuged at 6000 g for 10 min, decanted into a 250 mL volumetric flask, and repeated for a total of 3 extractions. Volumetric flask was brought to volume with water, mixed, then a portion was passed through a 0.45 µm nylon filter into an HPLC vial. Free asparagine was separated and quantified using anion exchange chromatography with a pulsed amperometric detector. Chromatography conditions were AminoPac PA-10 with guard column and a CarboPac Pa-1 guard column before it at 30°C using the following method: solvent A – 1 M sodium acetate, solvent B – water, solvent C – 250 mM NaOH; 0 to 2 min, 76% B and 24% C; 2 to 8 min, 76 to 64% B and 24 to 36% C; 8 to 11 min 64% B and 36% C; 11 to 12 min, 0 to 60% A, 64 to 0% B, and 36 to 40% C; 12 to 22 min, 60% A and 40% C; then 76% B and 24% A for 23 min.Acrylamide content: Free asparagine was extracted from 1 g of ground, defatted chips using 9 mL of water and 1 mL of 200 ng/mL C13 acrylamide internal standard, then mixed for 20 min. Tubes were centrifuged at 12500 g for 15 min, 1.5 mL of the aqueous phase was loaded onto a preconditioned 6 mL, 200 mg, OASIS HLB solid phase extraction column (Waters Corporation, Milford, MA, USA), washed with 0.5 mL of water, discarded this portion, then eluted with another 1.5 mL of water and collected. This was loaded onto a preconditioned 3 mL, 200mg, Bond Elut - Accucate solid phase extraction column (Agilent, Santa Clara, CA, USA), eluted with 1.5 mL, discarded first 0.5 mL, and collected the next 1 mL into HPLC vial for analysis. Acrylamide was separated and quantified using liquid chromatography with triple quadrupole mass spectrometry (LC-MS/MS). Chromatography conditions were isocratic 0.1% v/v formic acid in water at 0.3 mL/min with a Atlantis T3 (Waters Corporation) at 30°C.

数据集描述：本数据集包含了‘Bayou Belle’甘薯的生料和薯片成分，以及模型甘薯系统中的丙烯酰胺含量。生料成分包括干物质、葡萄糖、果糖、蔗糖、游离天冬酰胺和总氮含量。炸薯片成分包括脂肪、丙烯酰胺、天冬酰胺、葡萄糖、果糖、蔗糖、麦芽糖和总氮含量，以及薯片色泽数据。这些数据用于Allan、Thomas、Pecota、Yencho和Johanningsmeier所著的论文《炸甘薯片中的丙烯酰胺：与游离天冬酰胺的关系及天冬酰胺酶处理的影响》中。研究目标：本研究旨在探究甘薯片中的丙烯酰胺形成与天然生物变异性的关系，并确定天冬酰胺酶处理是否能减轻丙烯酰胺的形成。研究方法：‘Bayou Belle’甘薯在三个地点，采用不同的土壤和氮肥制度种植了两年。采用传统方法收获、催熟和储存甘薯根5-6个月。通过将甘薯切成1.5毫米厚的片状，并在149°C下炸3分钟来生产薯片。经天冬酰胺酶处理的薯片在85°C的水中漂烫3.5分钟，冷却至约50°C，在40°C下用0.2%（7480 u/L）的天冬酰胺酶溶液浸泡20分钟，然后在35°C的强制空气干燥器中干燥10分钟，最后炸制。对照组薯片经历了相同的处理，但浸泡在水中而非天冬酰胺酶溶液中。模型甘薯溶液采用完全因子设计（n = 48），包括总还原糖的4个水平（50，100，400，800 μmol）、天冬酰胺的4个水平（10，25，50和100 μmol）以及其他氨基酸的3个水平（1:3，1:1，3:1总其他氨基酸与天冬酰胺的摩尔比）。其他氨基酸为丙氨酸、天冬氨酸、谷氨酸、谷氨酰胺、亮氨酸、蛋氨酸、苯丙氨酸、丝氨酸、酪氨酸和缬氨酸的等摩尔比。浓度代表干甘薯的μmol/g。在2 mL安瓿瓶中制备1 mL溶液，然后在150°C下加热1小时。以下为成分分析方法：水分含量：数据支持公司50P水分平衡仪（Panorama City，CA，美国）。脂肪含量：时域核磁共振Bruker minispec mq-one种子分析仪（Bruker Corporation，Billerica，MA，美国）。总氮：Leco Corporation Series 928碳/氮分析仪（St. Joseph，MI，美国）。色泽：Konica Minolta CM-700d分光光度计（Osaka，JP）色度计，8毫米孔径。糖含量：从1克冻干甘薯粉中提取糖分，使用10毫升70°C 80%乙醇，混合10分钟，在6500 g下离心10分钟，转移到50毫升容量瓶中，重复提取3次。容量瓶用环境中的80%乙醇定容，混合，取200 µL提取物溶液移入2毫升管中，干燥，用2毫升水复溶，充分混合，然后通过0.45 µm尼龙滤膜过滤到HPLC小瓶中。使用阴离子交换色谱和脉冲安培检测器分离和定量糖分。色谱条件为200 mM NaOH，流速1 mL/min，CarboPac Pa-1和保护柱在30°C。游离天冬酰胺：从250毫克冻干甘薯粉中提取游离天冬酰胺，使用5毫升水，混合15分钟，在6000 g下离心10分钟，转移到250毫升容量瓶中，重复提取3次。容量瓶用水定容，混合，然后取一部分通过0.45 µm尼龙滤膜过滤到HPLC小瓶中。使用阴离子交换色谱和脉冲安培检测器分离和定量游离天冬酰胺。色谱条件为AminoPac PA-10保护柱和CarboPac Pa-1保护柱，在30°C下使用以下方法：溶剂A – 1 M醋酸钠，溶剂B – 水，溶剂C – 250 mM NaOH；0到2分钟，76% B和24% C；2到8分钟，76至64% B和24至36% C；8到11分钟，64% B和36% C；11到12分钟，0至60% A，64至0% B，和36至40% C；12到22分钟，60% A和40% C；然后76% B和24% A持续23分钟。丙烯酰胺含量：从1克磨碎、脱脂薯片中提取游离天冬酰胺，使用9毫升水和1毫升200 ng/mL的C13丙烯酰胺内标，混合20分钟。管子以12500 g的离心速度离心15分钟，取1.5毫升水相加到预处理的6毫升、200 mg、OASIS HLB固相萃取柱（Waters Corporation，Milford，MA，美国）上，用0.5毫升水洗涤，弃去这部分，然后用1.5毫升水洗脱并收集。将其加到预处理的3毫升、200mg、Bond Elut - Accucate固相萃取柱（Agilent，Santa Clara，CA，美国）上，用1.5毫升洗脱液洗脱，弃去最初的0.5毫升，收集接下来的1毫升到HPLC小瓶中进行分析。使用液相色谱-三重四极杆质谱（LC-MS/MS）分离和定量丙烯酰胺。色谱条件为等度洗脱0.1% v/v甲酸水溶液，流速0.3 mL/min，使用Atlantis T3（Waters Corporation）在30°C。