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. The five rye varieties accumulated different concentrations of free asparagine in the grain, indicating that there is genetic control of this trait and that variety selection could be useful in reducing acrylamide levels in rye products. High levels of nitrogen fertilisation were found to increase the accumulation of free asparagine, showing that excessive nitrogen application should be avoided in order not to exacerbate the problem of acrylamide formation. This effect of nitrogen was mitigated in two of the varieties by the application of sulphur.

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品种和养分有效性对黑麦籽粒丙烯酰胺形成潜力的影响

丙烯酰胺是一种可能的人类致癌物，当游离的天冬酰胺和还原糖在高温下发生反应时，会在植物性食品中形成。鉴定具有低丙烯酰胺形成潜力或农艺条件的黑麦品种生产丙烯酰胺前体浓度低的原材料将减少烘焙黑麦食品中形成的丙烯酰胺，而无需添加添加剂或对工艺进行潜在的高成本更改。这项工作比较了在一系列施肥制度下种植的五种商业黑麦品种，以研究基因型和养分（氮和硫）可用性对丙烯酰胺前体积累的影响。谷物的游离天冬酰胺浓度与加热时形成的丙烯酰胺之间建立了很强的相关性。五个黑麦品种在谷物中积累了不同浓度的游离天冬酰胺，表明该性状受遗传控制，品种选择可用于降低黑麦产品中的丙烯酰胺含量。发现高水平的氮肥会增加游离天冬酰胺的积累，表明应避免过量施氮，以免加剧丙烯酰胺形成的问题。氮的这种影响在两个品种中通过施用硫而减轻。表明应避免过度施氮，以免加剧丙烯酰胺形成的问题。氮的这种影响在两个品种中通过施用硫而减轻。表明应避免过度施氮，以免加剧丙烯酰胺形成的问题。氮的这种影响在两个品种中通过施用硫而减轻。