改善低溫糖化現象對馬鈴薯加工品質之影響

Improving the Cold-induced Sweetening Phenomenon for Potato Processing Quality

張勝智(Sheng-Chih Chang) ； 薛佑光(Yu-Kuang Hseuh) ； 廖文偉(Man-Wai Liu)

《植物種苗》 15卷2期 (2013/06) Pp. 1-13

摘要

馬鈴薯為全球重要的糧食作物，亦可作為蔬菜鮮食或食品加工用，具多種重要用途。主要食用部位為塊莖，可藉由儲藏方式，進行供需調節。加工業者為能延長塊莖儲藏時間，降低塊莖芽體發育與減少病害發生，多採用低溫儲藏。但隨時間的增加，因UDP-葡萄糖焦磷酸酶（UDP-glucose pyrophosphorylase，UGPase）和液胞轉化酶（vaculoracid invertase，VINV）等酵素作用，常導致還原糖累積，呈現低溫誘導糖化現象（cold-induced sweetening phenomenon, CIP），進而造成加工薯片褐化，嚴重影響品質與食品安全。本評論文章回顧藉由基因靜默（gene silencing）的技術之研究，利用反義基因（antisence gene）或RNAi（RNAinterference）的方式降解mRNA，可減少液胞轉化酶的合成，促使其活性下降，進而降低還原糖含量。減少於加工油炸下，還原糖與游離胺基酸形成之丙烯醯胺（acrylamide）所造成的褐化現象。

關鍵字

低溫誘導糖化 ； 馬鈴薯 ； 還原糖 ； 儲藏溫度

並列摘要

Potato is one of the most important agriculture crops. It can be consumed as staple food, vegetable and processing food. Potato tubers can be stored at low temperature for the regulation of market demand. However, UDP-glucose pyrophosphorylase and vacular acid invertase (VINV) induce accumulation of reducing sugar at low temperature, which is called cold-induced sweetening phenomenon (CIP). This phenomenon results in the browning pattern of chips. Some researchers used the antisence gene or RNA interference (RNAi) to degrade the mRNA of VInv gene. Results showed that the accumulation was significantly reduced of reducing sugar. This may be an alternative to overcome the browning problem of potato processing food after the tubers were stored at low temperature for a long period.

並列關鍵字

cold-induced sweetening ； potato ； reducing sugar ； storage temperature