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

A - Papers appearing in refereed journals

Curtis, T., Powers, S. J., Wang, R. and Halford, N. G. 2018. Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties. Food Chemistry. 239 (15 January), pp. 304-313.

AuthorsCurtis, T., Powers, S. J., Wang, R. and Halford, N. G.
Abstract

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.

KeywordsAcrylamide; Asparagine; Food safety; Free amino acids; Processing contaminants; Wheat
Year of Publication2018
JournalFood Chemistry
Journal citation239 (15 January), pp. 304-313
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2017.06.113
PubMed ID28873573
PubMed Central IDPMC5611764
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeWheat
DFW - Designing Future Wheat - Work package 1 (WP1) - Increased efficiency and sustainability
Publisher's version
Output statusPublished
Publication dates
Online21 Jun 2017
Publication process dates
Accepted20 Jun 2017
Copyright licenseCC BY
PublisherElsevier
Elsevier Sci Ltd
Grant IDBB/I020918/1
ISSN0308-8146

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