Free amino acids and sugars in rye grain: Implications for acrylamide formation

Tanya Y. Curtis, Stephen J. Powers, Dimitrios Balagiannis, J. Stephen Elmore, Donald S. Mottram, Martin A J Parry, M. Rakszegi, Z. Bedő, Peter R. Shewry, Nigel G. Halford

Research output: Article

43 Citations (Scopus)

Abstract

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 (GE) 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.

Original languageEnglish
Pages (from-to)1959-1969
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number3
DOIs
Publication statusPublished - febr. 10 2010

Fingerprint

Amino Sugars
amino sugars
Acrylamide
Asparagine
acrylamides
asparagine
rye
free amino acids
Amino Acids
Triticum
Sugars
rye flour
Flour
sugars
wheat
Sucrose
sucrose
falling number
Integrated control
Maltose

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

Cite this

Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S., Mottram, D. S., Parry, M. A. J., ... Halford, N. G. (2010). Free amino acids and sugars in rye grain: Implications for acrylamide formation. Journal of Agricultural and Food Chemistry, 58(3), 1959-1969. https://doi.org/10.1021/jf903577b

Free amino acids and sugars in rye grain : Implications for acrylamide formation. / Curtis, Tanya Y.; Powers, Stephen J.; Balagiannis, Dimitrios; Elmore, J. Stephen; Mottram, Donald S.; Parry, Martin A J; Rakszegi, M.; Bedő, Z.; Shewry, Peter R.; Halford, Nigel G.

In: Journal of Agricultural and Food Chemistry, Vol. 58, No. 3, 10.02.2010, p. 1959-1969.

Research output: Article

Curtis, TY, Powers, SJ, Balagiannis, D, Elmore, JS, Mottram, DS, Parry, MAJ, Rakszegi, M, Bedő, Z, Shewry, PR & Halford, NG 2010, 'Free amino acids and sugars in rye grain: Implications for acrylamide formation', Journal of Agricultural and Food Chemistry, vol. 58, no. 3, pp. 1959-1969. https://doi.org/10.1021/jf903577b
Curtis TY, Powers SJ, Balagiannis D, Elmore JS, Mottram DS, Parry MAJ et al. Free amino acids and sugars in rye grain: Implications for acrylamide formation. Journal of Agricultural and Food Chemistry. 2010 febr. 10;58(3):1959-1969. https://doi.org/10.1021/jf903577b
Curtis, Tanya Y. ; Powers, Stephen J. ; Balagiannis, Dimitrios ; Elmore, J. Stephen ; Mottram, Donald S. ; Parry, Martin A J ; Rakszegi, M. ; Bedő, Z. ; Shewry, Peter R. ; Halford, Nigel G. / Free amino acids and sugars in rye grain : Implications for acrylamide formation. In: Journal of Agricultural and Food Chemistry. 2010 ; Vol. 58, No. 3. pp. 1959-1969.
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