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

摘要: Acrylamide forms from free asparagine and reducing sugars during cooking, with concentration being the key parameter determining formation in foods produced wheat flour. In this study amino acid concentrations were measured grain of varieties Spark Rialto four doubled haploid lines a x mapping population. The parental had differing levels total acids grain, one line consistently lower than either parent for both these factors. Sulfur deprivation led to huge increases glutamine, canonical variate analysis showed clear separation samples as result treatment (environment, E) genotype (G) provided evidence G E interactions. Low sulfur high closely associated increased risk acrylamide formation. G, E, effects also evident six grown at field locations around United Kingdom 2006 2007. data indicate that progress processed products could be made immediately through selection cultivation low further genetically driven improvements should achievable. However, genotypes are selected tested under range environmental conditions.