Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain.

ABSTRACT: Acrylamide is a probable human carcinogen that forms in plant-derived foods when free asparagine and reducing sugars react at high temperatures. The identification of rye varieties with low acrylamide-forming potential or agronomic conditions that produce raw material with low acrylamide precursor concentrations would reduce the acrylamide formed in baked rye foods without the need for additives or potentially costly changes to processes. This work compared five commercial rye varieties grown under a range of fertilisation regimes to investigate the effects of genotype and nutrient (nitrogen and sulphur) availability on the accumulation of acrylamide precursors. A strong correlation was established between the free asparagine concentration of grain and the acrylamide formed upon heating. T

SUBMITTER: Postles J 

PROVIDER: S-EPMC3688320 | biostudies-literature | 2013 May

REPOSITORIES: biostudies-literature