Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential
Author(s)
Date Issued
2023
Type
article
Volume
12
Issue
6
Journal
Abstract
Acrylamide, a suspected human carcinogen, is generated during food processing at high temperatures in the Maillard reaction, which involves reducing sugars and free asparagine. In
wheat derivatives, free asparagine represents a key factor in acrylamide formation. Free asparagine levels in the grain of different wheat genotypes has been investigated in recent studies, but little is
known about elite varieties that are cultivated in Italy. Here, we analysed the accumulation of free
asparagine in a total of 54 bread wheat cultivars that are relevant for the Italian market. Six field
trials in three Italian locations over two years were considered. Wholemeal flours obtained from
harvested seeds were analysed using an enzymatic method. Free asparagine content ranged from 0.99 to 2.82 mmol/kg dry matter in the first year, and from 0.55 to 2.84 mmol/kg dry matter in the second year. Considering the 18 genotypes that were present in all the field trials, we evaluated
possible environment and genetic influences for this trait. Some cultivars seemed to be highly
affected by environment, whereas others showed a relative stability in free asparagine content
across years and locations. Finally, we identified two varieties showing the highest free asparagine
levels in our analysis, representing potential useful materials for genotype x environment
interaction studies. Two other varieties, which were characterized by low amounts of free
asparagine in the considered samples, may be useful for the food industry and for future breeding
programs aimed to reduce acrylamide-forming potential in bread wheat.
Subjects
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plants-12-01349-v2.pdf
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final paper
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1.52 MB
Format
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