Rabbit muscle phosphorylases a and b are activated by carnosine, whereas potato and yeast phosphorylases are inhibited at the same concentration of dipeptide. Rabbit muscle phosphorylase a is activated by anserine whereas the b form enzyme and the potato and yeast enzymes are inhibited by the
Acrylamide (AA) is a toxic industrial chemical but is also found in heated potato foods such as French fries due to the Maillard reaction between amino acids and reducing sugars. However, high-temperature cooking is often required for flavoring, browning, and sterilizing of raw ingredients.
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