Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat

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• 作者：Nira Muttucumaru ; Nigel G. Halford ; J. Stephen Elmore ; Andrew T. Dodson ; Martin Parry ; Peter R. Shewry ; Donald S. Mottram
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：November 15, 2006
• 年：2006
• 卷：54
• 期：23
• 页码：8951 - 8955
• 全文大小：38K
• 年卷期：v.54,no.23(November 15, 2006)
• ISSN：1520-5118

文摘

When wheat was grown under conditions of severe sulfate depletion, dramatic increases in theconcentration of free asparagine were found in the grain of up to 30 times as compared to samplesreceiving the normal levels of sulfate fertilizer. The effect was observed both in plants grown in pots,where the levels of nutrients were carefully controlled, and in plants grown in field trials on soil withpoor levels of natural nutrients where sulfate fertilizer was applied at levels from 0 to 40 kg sulfur/Ha.Many of the other free amino acids were present at higher levels in the sulfate-deprived wheat, butthe levels of free glutamine showed increases similar to those observed for asparagine. In bakedcereal products, asparagine is the precursor of the suspect carcinogen acrylamide, and when floursfrom the sulfate-deprived wheat were heated at 160 C for 20 min, levels of acrylamide between2600 and 5200 g/kg were found as compared to 600-900 g/kg in wheat grown with normal levelsof sulfate fertilization.