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Article

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

Journal of agricultural and food chemistry - 11 Feb 2009

Curtis Tanya Y, Muttucumaru Nira, Shewry Peter R, Parry Martin A J, Powers Stephen J, Elmore J Stephen, Mottram Donald S, Hook Simon, Halford Nigel G

Abstract excerpt

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...

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Identifiers

PMID: 19143525
DOI: 10.1021/jf8031292

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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