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Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.
J Agric Food Chem. 2008 Aug 13; 56(15):6145-53.JA

Abstract

A range of commercially available cereals (mainly rye and wheat) used to manufacture U.K. bakery products were obtained, and the levels of free amino acids and sugars were measured. Selected samples were cooked as flours and doughs to generate acrylamide and the data compared with those obtained from a model system using dough samples that had been additionally fortified with asparagine (Asn) and sugars (glucose, fructose, maltose, and sucrose). In cooked flours and doughs, Asn was the key determinant of acrylamide generation. A significant finding for biscuit and rye flours was that levels of Asn were correlated with fructose and glucose. The results suggest that for these commercial cereals, selection based on low fructose and glucose contents, and hence low asparagine, could be beneficial in reducing acrylamide in products (e.g., crackers and crispbreads) that have no added sugars.

Authors+Show Affiliations

RHM Technology, The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QR, United Kingdom. colin.g.hamlet@rhm.comNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18624440

Citation

Hamlet, Colin G., et al. "Correlations Between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide During Cooking." Journal of Agricultural and Food Chemistry, vol. 56, no. 15, 2008, pp. 6145-53.
Hamlet CG, Sadd PA, Liang L. Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking. J Agric Food Chem. 2008;56(15):6145-53.
Hamlet, C. G., Sadd, P. A., & Liang, L. (2008). Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking. Journal of Agricultural and Food Chemistry, 56(15), 6145-53. https://doi.org/10.1021/jf703743g
Hamlet CG, Sadd PA, Liang L. Correlations Between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide During Cooking. J Agric Food Chem. 2008 Aug 13;56(15):6145-53. PubMed PMID: 18624440.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking. AU - Hamlet,Colin G, AU - Sadd,Peter A, AU - Liang,Li, Y1 - 2008/07/15/ PY - 2008/7/16/pubmed PY - 2008/9/30/medline PY - 2008/7/16/entrez SP - 6145 EP - 53 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 15 N2 - A range of commercially available cereals (mainly rye and wheat) used to manufacture U.K. bakery products were obtained, and the levels of free amino acids and sugars were measured. Selected samples were cooked as flours and doughs to generate acrylamide and the data compared with those obtained from a model system using dough samples that had been additionally fortified with asparagine (Asn) and sugars (glucose, fructose, maltose, and sucrose). In cooked flours and doughs, Asn was the key determinant of acrylamide generation. A significant finding for biscuit and rye flours was that levels of Asn were correlated with fructose and glucose. The results suggest that for these commercial cereals, selection based on low fructose and glucose contents, and hence low asparagine, could be beneficial in reducing acrylamide in products (e.g., crackers and crispbreads) that have no added sugars. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18624440/Correlations_between_the_amounts_of_free_asparagine_and_saccharides_present_in_commercial_cereal_flours_in_the_United_Kingdom_and_the_generation_of_acrylamide_during_cooking_ DB - PRIME DP - Unbound Medicine ER -