Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging.
Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging.
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DOI：
10.1021/acs.jafc.2c07208
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发表时间：
2023-02-06
影响因子：
6.1
通讯作者：
Halford NG
中科院分区：
文献类型：
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作者：
Oddy J;Addy J;Mead A;Hall C;Mackay C;Ashfield T;McDiarmid F;Curtis TY;Raffan S;Wilkinson M;Elmore JS;Cryer N;de Almeida IM;Halford NG
小麦食品的营养安全性受到加工污染物丙烯酰胺的影响。减少小麦籽粒中的关键丙烯酰胺前体游离（可溶性、非蛋白质）天冬酰胺可以通过作物管理策略来实现，但这种策略尚未得到充分发展。我们进行了两个田间试验，12个软（饼干）小麦品种和不同的氮，硫，钾，磷肥料组合。我们的研究结果表明，氮硫比为10：1公斤/公顷是足以防止游离天冬酰胺的大幅增加，而单独扣留钾或磷不会导致增加游离天冬酰胺时，硫的应用。在该领域的植物的多光谱测量能够预测游离天冬酰胺含量的谷物的准确度为71%，而多光谱，荧光和形态测量的种子相结合，可以区分高游离天冬酰胺谷物低游离天冬酰胺谷物的准确度为86%。饼干中的丙烯酰胺含量与游离天冬酰胺含量和颜色测量密切相关，这表明减少游离天冬酰胺的农艺策略是有效的，基于产品颜色的质量控制检查可以消除高丙烯酰胺饼干产品。
The nutritional safety of wheat-based food products is compromised by the presence of the processing contaminant acrylamide. Reduction of the key acrylamide precursor, free (soluble, non-protein) asparagine, in wheat grain can be achieved through crop management strategies, but such strategies have not been fully developed. We ran two field trials with 12 soft (biscuit) wheat varieties and different nitrogen, sulfur, potassium, and phosphorus fertilizer combinations. Our results indicated that a nitrogen-to-sulfur ratio of 10:1 kg/ha was sufficient to prevent large increases in free asparagine, whereas withholding potassium or phosphorus alone did not cause increases in free asparagine when sulfur was applied. Multispectral measurements of plants in the field were able to predict the free asparagine content of grain with an accuracy of 71%, while a combination of multispectral, fluorescence, and morphological measurements of seeds could distinguish high free asparagine grain from low free asparagine grain with an accuracy of 86%. The acrylamide content of biscuits correlated strongly with free asparagine content and with color measurements, indicating that agronomic strategies to decrease free asparagine would be effective and that quality control checks based on product color could eliminate high acrylamide biscuit products.
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影响因子：
5.1
作者：
Lowe A;Harrison N;French AP
通讯作者：
French AP
影响因子：
14.9
作者：
Howe KL;Achuthan P;Allen J;Allen J;Alvarez-Jarreta J;Amode MR;Armean IM;Azov AG;Bennett R;Bhai J;Billis K;Boddu S;Charkhchi M;Cummins C;Da Rin Fioretto L;Davidson C;Dodiya K;El Houdaigui B;Fatima R;Gall A;Garcia Giron C;Grego T;Guijarro-Clarke C;Haggerty L;Hemrom A;Hourlier T;Izuogu OG;Juettemann T;Kaikala V;Kay M;Lavidas I;Le T;Lemos D;Gonzalez Martinez J;Marugán JC;Maurel T;McMahon AC;Mohanan S;Moore B;Muffato M;Oheh DN;Paraschas D;Parker A;Parton A;Prosovetskaia I;Sakthivel MP;Salam AIA;Schmitt BM;Schuilenburg H;Sheppard D;Steed E;Szpak M;Szuba M;Taylor K;Thormann A;Threadgold G;Walts B;Winterbottom A;Chakiachvili M;Chaubal A;De Silva N;Flint B;Frankish A;Hunt SE;IIsley GR;Langridge N;Loveland JE;Martin FJ;Mudge JM;Morales J;Perry E;Ruffier M;Tate J;Thybert D;Trevanion SJ;Cunningham F;Yates AD;Zerbino DR;Flicek P
通讯作者：
Flicek P
影响因子：
64.8
作者：
Harris CR;Millman KJ;van der Walt SJ;Gommers R;Virtanen P;Cournapeau D;Wieser E;Taylor J;Berg S;Smith NJ;Kern R;Picus M;Hoyer S;van Kerkwijk MH;Brett M;Haldane A;Del Río JF;Wiebe M;Peterson P;Gérard-Marchant P;Sheppard K;Reddy T;Weckesser W;Abbasi H;Gohlke C;Oliphant TE
通讯作者：
Oliphant TE
影响因子：
5
作者：
Holman, Fenner H.;Riche, Andrew B.;Hawkesford, Malcolm J.
通讯作者：
Hawkesford, Malcolm J.
DOI：
10.2903/j.efsa.2022.7293
发表时间：
2022-05
期刊：
EFSA journal. European Food Safety Authority
影响因子：
--
作者：
通讯作者：
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