Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads
Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads
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DOI：
10.1021/jf061936f
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发表时间：
2006-11-15
影响因子：
6.1
通讯作者：
Carle, Reinhold
中科院分区：
文献类型：
--
作者：
Claus, Achim;Schreiter, Pat;Carle, Reinhold
由于农艺因素对烘焙产品质量的影响仍然是一个研究不足的领域，丙烯酰胺含量的面包生产面粉的9个小麦，两个黑麦，两个斯佩耳特小麦品种在2003年和2004年收获进行了调查。可以证明，面包中的丙烯酰胺含量强烈地依赖于品种，由于游离天冬酰胺和粗蛋白含量的显着差异，极端差异的5.4倍。施氮还导致氨基酸和蛋白质含量升高，从而使丙烯酰胺水平从10.6 μ g/kg增加到55.6 μ g/kg。独立的施肥，收获的年份原来是另一个因素影响丙烯酰胺的形成。用2003年面粉生产的面包中丙烯酰胺含量显著高于2004年，这归因于栽培期间良好的光照和温度条件，从而提高了氨基酸和蛋白质含量。发芽的谷物也导致显着更高的丙烯酰胺水平，这是由于酶的活性升高，从蛋白质和淀粉的前体的形成。此外，由具有较高提取率的面粉制成的烘焙产品显示出含有较高的丙烯酰胺水平，这是由于从谷物的糊粉层提取的游离天冬酰胺和蛋白质。
Because the impact of agronomical factors on bakery products quality is still an insufficiently studied field, acrylamide contents of breads produced from flours of nine wheat, two rye, and two spelt varieties harvested in 2003 and 2004 were investigated. It could be demonstrated that acrylamide content in bread strongly depends on the cultivar, with extremes differing by a factor of 5.4 due to marked differences in free asparagine and crude protein contents. Nitrogen fertilization also resulted in elevated amino acid and protein contents, thus increasing acrylamide levels from 10.6 to 55.6 mu g/kg. Independent of fertilization, harvest year turned out to be another factor influencing acrylamide formation. Breads produced from 2003 flours showed significantly higher acrylamide contents than those of 2004, which was ascribed to favorable light and temperature conditions during the cultivation period, thus enhancing amino acid and protein contents. Sprouting of the grain also resulted in significantly higher acrylamide levels, which was attributed to elevated enzyme activities and the formation of precursors from protein and starch. Furthermore, bakery products made from flours with higher extraction rates were shown to contain higher acrylamide levels resulting from extracted free asparagine and protein from the aleuron layers of the cereal grain.