Claus Achim, Schreiter Pat, Weber Albrecht, Graeff Simone, Herrmann Wilfried, Claupein Wilhelm, Schieber Andreas, Carle Reinhold
Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3D-70599 Stuttgart, Germany.
J Agric Food Chem. 2006 Nov 15;54(23):8968-76. doi: 10.1021/jf061936f.
Because the impact of agronomical factors on bakery products quality is still an insufficiently studied field, acrylamide contents of breads produced from flours of nine wheat, two rye, and two spelt varieties harvested in 2003 and 2004 were investigated. It could be demonstrated that acrylamide content in bread strongly depends on the cultivar, with extremes differing by a factor of 5.4 due to marked differences in free asparagine and crude protein contents. Nitrogen fertilization also resulted in elevated amino acid and protein contents, thus increasing acrylamide levels from 10.6 to 55.6 mug/kg. Independent of fertilization, harvest year turned out to be another factor influencing acrylamide formation. Breads produced from 2003 flours showed significantly higher acrylamide contents than those of 2004, which was ascribed to favorable light and temperature conditions during the cultivation period, thus enhancing amino acid and protein contents. Sprouting of the grain also resulted in significantly higher acrylamide levels, which was attributed to elevated enzyme activities and the formation of precursors from protein and starch. Furthermore, bakery products made from flours with higher extraction rates were shown to contain higher acrylamide levels resulting from extracted free asparagine and protein from the aleuron layers of the cereal grain.
由于农艺因素对烘焙产品质量的影响仍是一个研究不足的领域，因此对2003年和2004年收获的9个小麦品种、2个黑麦品种和2个斯佩尔特小麦品种的面粉制作的面包中的丙烯酰胺含量进行了调查。结果表明，面包中的丙烯酰胺含量很大程度上取决于品种，由于游离天冬酰胺和粗蛋白含量存在显著差异，含量极值相差5.4倍。施氮肥也会导致氨基酸和蛋白质含量升高，从而使丙烯酰胺含量从10.6微克/千克增至55.6微克/千克。与施肥无关，收获年份是影响丙烯酰胺形成的另一个因素。用2003年收获的面粉制作的面包丙烯酰胺含量明显高于2004年收获的面粉制作的面包，这归因于种植期有利的光照和温度条件，从而提高了氨基酸和蛋白质含量。谷物发芽也会导致丙烯酰胺含量显著升高，这是由于酶活性提高以及蛋白质和淀粉形成了前体。此外，用出粉率较高的面粉制作的烘焙产品含有较高的丙烯酰胺含量，这是因为从谷物糊粉层中提取了游离天冬酰胺和蛋白质。
