Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat
Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat
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DOI：
10.1021/jf0730441
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发表时间：
2008-08-13
影响因子：
6.1
通讯作者：
Mottram, Donald S.
中科院分区：
文献类型：
--
作者：
Elmore, J. Stephen;Parker, Jane K.;Mottram, Donald S.
研究表明，与硫营养充足的小麦面粉相比，缺乏硫的植物生产的小麦面粉含有更高水平的游离氨基酸，特别是天冬酰胺和谷氨酰胺。对于三种冬小麦品种来说，天冬酰胺含量升高导致脱硫小麦粉中的丙烯酰胺含量比硫含量充足的小麦粉高出 6 倍。在 180 摄氏度下加热 20 分钟后，我们对使用和不使用硫肥种植的这三种小麦的面粉中的挥发性化合物进行了比较。在加热面粉的顶空提取物中对大约 50 种化合物进行了定量； 30多种化合物受硫肥影响，15种化合物受品种影响。由羟醛缩合形成的不饱和醛，Strecker。在缺硫面粉中发现醛类、烷基吡嗪和低分子量烷基呋喃的浓度较高，而在硫充足面粉中发现低分子量吡咯和噻吩以及糖分解产物的浓度较高。讨论了这些差异的原因以及丙烯酰胺形成和香气挥发物形成之间的关系。
Wheat flour from plants deficient in sulfur has been shown to contain substantially higher levels of free amino acids, particularly asparagine and glutamine, than flour from wheat grown where sulfur nutrition was sufficient. Elevated levels of asparagine resulted in acrylamide levels up to 6 times higher in sulfur-deprived wheat flour, compared with sulfur-sufficient wheat flour, for three varieties of winter wheat. The volatile compounds from flour, heated at 180 degrees C for 20 min, have been compared for these three varieties of wheat grown with and without sulfur fertilizer. Approximately 50 compounds were quantified in the headspace extracts of the heated flour; over 30 compounds were affected by sulfur fertilization, and 15 compounds were affected by variety. Unsaturated aldehydes formed from aldol condensations, Strecker. aldehydes, alkylpyrazines, and low molecular weight alkylfurans were found at higher concentrations in the sulfur-deficient flour, whereas low molecular weight pyrroles and thiophenes and sugar breakdown products were found at higher concentrations in the sulfur-sufficient flour. The reasons for these differences and the relationship between acrylamide formation and aroma volatile formation are discussed.