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Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties

文献类型: 外文期刊

作者: Curtis, Tanya Y. 1 ; Powers, Stephen J. 2 ; Wang, Ruiyun 1 ; Halford, Nigel G. 1 ;

作者机构: 1.Rothamsted Res, Dept Plant Sci, Harpenden AL5 2JQ, Herts, England

2.Rothamsted Res, Computat & Analyt Sci Dept, Harpenden AL5 2JQ, Herts, England

3.Shanxi Agr Univ, Agron Coll, Taiyuan 030031, Shanxi, Peoples R China

4.Shanxi Acad Agr Sci, Key Lab Crop Gene Resources & Germplasm Enhanceme, Shanxi Key Lab Genet Resources & Genet Improvemen, Inst Crop Germplasms Resources,Minist Agr, Taiyuan 030031, Shanxi, Peoples R China

关键词: Acrylamide;Asparagine;Food safety;Free amino acids;Processing contaminants;Wheat

期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )

ISSN: 0308-8146

年卷期: 2018 年 239 卷

页码:

收录情况: SCI

摘要: 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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