Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking
Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking
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DOI：
10.1021/jf070262l
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发表时间：
2007-05-16
影响因子：
6.1
通讯作者：
Schieberle, Peter
中科院分区：
文献类型：
--
作者：
Granvogl, Michael;Wieser, Herbert;Schieberle, Peter
众所周知，硫 (S) 施肥会影响植物中总游离氨基酸的含量。为了确定小麦中缺硫对游离天冬酰胺浓度的影响，特别是对游离天冬酰胺浓度的影响，在实验室规模（5升罐）中以五种不同的硫施肥水平种植春小麦品种“Star”。成熟后，将籽粒磨成白面粉 (1-5)，并分析其总硫和总氮以及游离氨基酸和葡萄糖、果糖、麦芽糖和蔗糖的含量。在面粉 1 和 2（30 和 60 毫克 S）中测定出极高浓度的游离天冬酰胺（Asn；3.9-5.7 g/kg），而在较高 S 水平下生长的面粉中含量低得多（0.03-0.4 g/kg）。然而，还原性碳水化合物的量几乎不受硫施肥的影响。与面粉 1 和 2 中的高含量 Asn 一致，两种面粉的加热都会导致产生非常大量的丙烯酰胺 (1.7-3.1 mg/kg) 以及 3-氨基丙酰胺 (40-76 mg/kg)。在用两种面粉制备的薄脆面包中测量了相似的浓度。对由每种面粉制备的面团进行的流变学测量以及由此烘烤的面包体积的测定清楚地表明，面粉1和2由于其较差的技术性能而被排除在商业面包加工之外。两种商业面粉在热处理后显示出相对较低浓度的丙烯酰胺。
Sulfur (S) fertilization has been long-known to influence the amounts of total free amino acids in plants. To determine the impact of S deficiency in wheat on the concentration of, in particular, free asparagine, the spring wheat cultivar 'Star' was grown in a laboratory scale (5 L pot) at five different levels of S fertilization. After maturity, the kernels were milled into white flours (1-5) and analyzed for their contents of total S and total nitrogen as well as for free amino acids and glucose, fructose, maltose, and sucrose. Extremely high concentrations of free asparagine (Asn; 3.9-5.7 g/kg) were determined in flours 1 and 2 (30 and 60 mg of S), whereas much lower amounts (0.03-0.4 g/kg) were present in flours grown at higher S levels. The amounts of the reducing carbohydrates were, however, scarcely affected by S fertilization. In agreement with the high amount of Asn in flours 1 and 2, heating of both flours led to the generation of very high amounts of acrylamide (1.7-3.1 mg/kg) as well as of 3-aminopropionamide (40-76 mg/kg). Similar concentrations were measured in crispbread prepared from both flours. Application of rheological measurements on doughs prepared from each flour and a determination of the loaf volume of bread baked therefrom clearly indicated that flours 1 and 2 would be excluded from commercial bread processing due to their poor technological properties. Two commercial flours showed relatively low concentrations of acrylamide after a thermal treatment.