Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.

@article{Curtis2009EffectsOG,
  title={Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.},
  author={Tanya Y. Curtis and Nira Muttucumaru and Peter R Shewry and Martin A J Parry and Stephen J. Powers and J. Stephen Elmore and Donald S. Mottram and Simon Hook and Nigel G Halford},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 3},
  pages={1013-21}
}
Acrylamide forms from free asparagine and reducing sugars during cooking, with asparagine concentration being the key parameter determining the formation in foods produced from wheat flour. In this study free amino acid concentrations were measured in the grain of varieties Spark and Rialto and four doubled haploid lines from a Spark x Rialto mapping population. The parental and doubled haploid lines had differing levels of total free amino acids and free asparagine in the grain, with one line… CONTINUE READING

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