1. Nonconventional enzymatic method to determine free asparagine level in whole-grain wheat
- Author
-
Patrick Njeumen, Brieuc Lecart, Laurent Anseeuw, Aurore Richel, Nicolas Jacquet, Hervé Vanderschuren, Margot Renier, and Bernard Bodson
- Subjects
0106 biological sciences ,Flour ,01 natural sciences ,Whole grains ,Analytical Chemistry ,symbols.namesake ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Belgium ,Statistical analysis ,Sample preparation ,Dry matter ,Cooking ,Asparagine ,Food science ,Triticum ,Plant Proteins ,Mathematics ,Acrylamide ,Whole Grains ,Wheat grain ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,Enzymes ,Maillard reaction ,Glucose ,chemistry ,symbols ,Food Analysis ,010606 plant biology & botany ,Food Science - Abstract
A new enzymatic methodology is herein proposed to measure free asparagine content in wheat grains and to predict their potential for Maillard reaction products. Our model estimates the acrylamide levels generated during the industrial heat treatment of whole-grain wheat based on free asparagine and glucose measurements. We selected fifteen wheat varieties currently grown in Belgium as benchmark for the present study. While conventional chromatographic methods require a long and tedious multi-step sample preparation, the proposed method takes advantage of being simple and quick. Statistical analysis of free asparagine content indicates that selected wheat varieties can be classified into seven content levels from 0.0149% to 0.0216% of the dry matter. Based on our analysis, the varieties KWS Ozon, Benchmark and Pionier appears to be the most suitable for thermal processing (i.e. cooking applications).
- Published
- 2018
- Full Text
- View/download PDF