Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation
Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation
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DOI：
10.1021/jf903577b
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发表时间：
2010-02-10
影响因子：
6.1
通讯作者：
Halford, Nigel G.
中科院分区：
文献类型：
--
作者：
Curtis, Tanya Y.;Powers, Stephen J.;Halford, Nigel G.
在烹饪过程中，丙烯酰胺由游离天冬酰胺和糖形成，来自谷物的产品，包括黑麦，占总膳食摄入量的很大比例。在这项研究中，测量了在匈牙利、法国、波兰和英国种植并于2005年、2006年和2007年收获的一系列黑麦品种的籽粒中游离氨基酸和糖的浓度。评估了遗传和环境(地点和收获年)对丙烯酰胺前体水平的影响。数据显示，游离天冬酰胺浓度是加热黑麦面粉中丙烯酰胺形成的主要决定因素，就像在小麦中一样。然而，与小麦相反，糖，特别是蔗糖的浓度也与天冬酰胺浓度和形成的丙烯酰胺相关。游离天冬酰胺浓度受遗传(G)、环境(E)和综合(G×E)控制。葡萄糖也是如此，而麦芽糖和果糖主要受环境因素的影响，蔗糖在很大程度上受基因控制。籽粒中游离天冬酰胺浓度的品种(基因型)变异占总变异(遗传力)的比例为23%。游离天冬酰胺浓度与麸皮产量密切相关，而糖浓度与Hagberg降落值低相关。黑麦籽粒中的游离脯氨酸含量比小麦籽粒高得多，而单位天冬酰胺形成的丙烯酰胺比小麦面粉少。
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.