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Free amino acids and sugars in rye grain: implications for acrylamide formation.
J Agric Food Chem. 2010 Feb 10; 58(3):1959-69.JA

Abstract

Acrylamide forms from free asparagine and sugars during cooking, and products derived from the grain of cereals, including rye, contribute a large proportion of total dietary intake. In this study, free amino acid and sugar concentrations were measured in the grain of a range of rye varieties grown at locations in Hungary, France, Poland, and the United Kingdom and harvested in 2005, 2006, and 2007. Genetic and environmental (location and harvest year) effects on the levels of acrylamide precursors were assessed. The data showed free asparagine concentration to be the main determinant of acrylamide formation in heated rye flour, as it is in wheat. However, in contrast to wheat, sugar, particularly sucrose, concentration also correlated both with asparagine concentration and with acrylamide formed. Free asparagine concentration was shown to be under genetic (G), environmental (E), and integrated (G x E) control. The same was true for glucose, whereas maltose and fructose were affected mainly by environmental factors and sucrose was largely under genetic control. The ratio of variation due to varieties (genotype) to the total variation (a measure of heritability) for free asparagine concentration in the grain was 23%. Free asparagine concentration was closely associated with bran yield, whereas sugar concentration was associated with low Hagberg falling number. Rye grain was found to contain much higher concentrations of free proline than wheat grain, and less acrylamide formed per unit of asparagine in rye than in wheat flour.

Authors+Show Affiliations

Plant Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

20055414

Citation

Curtis, Tanya Y., et al. "Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation." Journal of Agricultural and Food Chemistry, vol. 58, no. 3, 2010, pp. 1959-69.
Curtis TY, Powers SJ, Balagiannis D, et al. Free amino acids and sugars in rye grain: implications for acrylamide formation. J Agric Food Chem. 2010;58(3):1959-69.
Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S., Mottram, D. S., Parry, M. A., Rakszegi, M., Bedö, Z., Shewry, P. R., & Halford, N. G. (2010). Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of Agricultural and Food Chemistry, 58(3), 1959-69. https://doi.org/10.1021/jf903577b
Curtis TY, et al. Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation. J Agric Food Chem. 2010 Feb 10;58(3):1959-69. PubMed PMID: 20055414.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Free amino acids and sugars in rye grain: implications for acrylamide formation. AU - Curtis,Tanya Y, AU - Powers,Stephen J, AU - Balagiannis,Dimitrios, AU - Elmore,J Stephen, AU - Mottram,Donald S, AU - Parry,Martin A J, AU - Rakszegi,Mariann, AU - Bedö,Zoltan, AU - Shewry,Peter R, AU - Halford,Nigel G, PY - 2010/1/9/entrez PY - 2010/1/9/pubmed PY - 2010/4/20/medline SP - 1959 EP - 69 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 3 N2 - Acrylamide forms from free asparagine and sugars during cooking, and products derived from the grain of cereals, including rye, contribute a large proportion of total dietary intake. In this study, free amino acid and sugar concentrations were measured in the grain of a range of rye varieties grown at locations in Hungary, France, Poland, and the United Kingdom and harvested in 2005, 2006, and 2007. Genetic and environmental (location and harvest year) effects on the levels of acrylamide precursors were assessed. The data showed free asparagine concentration to be the main determinant of acrylamide formation in heated rye flour, as it is in wheat. However, in contrast to wheat, sugar, particularly sucrose, concentration also correlated both with asparagine concentration and with acrylamide formed. Free asparagine concentration was shown to be under genetic (G), environmental (E), and integrated (G x E) control. The same was true for glucose, whereas maltose and fructose were affected mainly by environmental factors and sucrose was largely under genetic control. The ratio of variation due to varieties (genotype) to the total variation (a measure of heritability) for free asparagine concentration in the grain was 23%. Free asparagine concentration was closely associated with bran yield, whereas sugar concentration was associated with low Hagberg falling number. Rye grain was found to contain much higher concentrations of free proline than wheat grain, and less acrylamide formed per unit of asparagine in rye than in wheat flour. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20055414/Free_amino_acids_and_sugars_in_rye_grain:_implications_for_acrylamide_formation_ L2 - https://doi.org/10.1021/jf903577b DB - PRIME DP - Unbound Medicine ER -