Article (Scientific journals)
Nonconventional enzymatic method to determine free asparagine level in whole-grain wheat
Lecart, Brieuc; Jacquet, Nicolas; anseeuw, Laurent et al.
2018In Food Chemistry, 251, p. 64-68
Peer Reviewed verified by ORBi
 

Files


Full Text
Revised manuscript.pdf
Author postprint (1.11 MB)
Request a copy

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Asparagine; Acrylamide; Wheat grain; Enzymatic method
Abstract :
[en] 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).
Research center :
Agronomie, Bioingénierie et Chimie - AgroBioChem
Disciplines :
Biochemistry, biophysics & molecular biology
Author, co-author :
Lecart, Brieuc ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Jacquet, Nicolas  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
anseeuw, Laurent
Renier, Margot
Njeumen, Patrick
Bodson, Bernard ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions végétales et valorisation
Vanderschuren, Hervé  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions végétales et valorisation
Richel, Aurore  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Language :
English
Title :
Nonconventional enzymatic method to determine free asparagine level in whole-grain wheat
Publication date :
02 January 2018
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier, Netherlands
Volume :
251
Pages :
64-68
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 24 April 2019

Statistics


Number of views
80 (7 by ULiège)
Number of downloads
4 (4 by ULiège)

Scopus citations®
 
8
Scopus citations®
without self-citations
7
OpenCitations
 
4

Bibliography


Similar publications



Contact ORBi