Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 304-313Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.06.113
Keywords
Acrylamide; Asparagine; Food safety; Free amino acids; Processing contaminants; Wheat
Funding
- Biotechnology and Biological Sciences Research Council (BBSRC) of the United Kingdom
- BBSRC
- National Natural Science Foundation of China [31271791]
- Shanxi Scholarship Council of China [2016-066]
- Special Program of Modern Agro-industry Technology System [CARS-07-13.5-A12]
- Key Research & Development Program (General Project) (Agriculture) of Shanxi Province in China [201603D221003-5]
- Biotechnology and Biological Sciences Research Council [BBS/E/C/00005202, BB/I020918/1] Funding Source: researchfish
- BBSRC [BB/K020056/1, BBS/E/C/000I0250, BBS/E/C/00005202, BBS/E/C/000I0220, BB/I020918/1] Funding Source: UKRI
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Free asparagine concentration, which is the determining factor for acrylamide-forming potential in cereals, was measured in grain from wheat grown in field trials in the United Kingdom in 2011-2012 and 2012-2013. There were 25 varieties in 2012 and 59 in 2013, with eleven present in both trials. The trials were split-plot, with half of each plot supplied with sulphur and the other half not. The varietal means (mmol per kg) for free asparagine in the sulphur-fed wheat ranged from 1.521 to 2.687 in 2011-2012 and 0.708 to 11.29 in 2012-2013. Eight varieties were identified as having consistently low free asparagine concentration. There was a differential response of varieties to sulphur, and much higher levels of free asparagine in 2012-2013 versus 2011-2012. Given the short commercial lifespan of some wheat varieties, it is concluded that information on free asparagine concentration should be made available when a variety is launched. (C) 2017 The Authors. Published by Elsevier Ltd.
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