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).
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