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

被引：41
|
作者：
Curtis, Tanya Y. [1 ]
Powers, Stephen J. [2 ]
Wang, Ruiyun [1 ,3 ,4 ]
Halford, Nigel G. [1 ]
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
来源：
FOOD CHEMISTRY | 2018年 / 239卷
基金：
英国生物技术与生命科学研究理事会; 中国国家自然科学基金;
关键词：
Acrylamide; Asparagine; Food safety; Free amino acids; Processing contaminants; Wheat; FREE AMINO-ACIDS; ACRYLAMIDE FORMATION; FUNGICIDE TREATMENT; REDUCING SUGARS; GENOTYPE; 3-AMINOPROPIONAMIDE; AVAILABILITY; PRECURSORS;
D O I：
10.1016/j.foodchem.2017.06.113
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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.
引用
收藏
页码：304 / 313
页数：10
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