Free asparagine concentrations in Canadian hard red spring wheat cultivars

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dc.authoridSalimi Khorshidi, Ali/0000-0001-5343-3991
dc.authoridScanlon, Martin/0000-0001-8600-6814
dc.contributor.authorMalunga, Lovemore N.
dc.contributor.authorAmes, Nancy P.
dc.contributor.authorMasatcioglu, M. Tugrul
dc.contributor.authorKhorshidi, Ali Salimi
dc.contributor.authorThandapilly, Sijo Joseph
dc.contributor.authorCuthbert, Richard D.
dc.contributor.authorSopiwnyk, Elaine
dc.date.accessioned2024-09-18T21:00:42Z
dc.date.available2024-09-18T21:00:42Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe amino acid asparagine is considered the rate limiting precursor in the formation of acrylamide in cereal-based baked foods. However, there are no data on the quantity of this precursor in Canadian wheat. Wholemeal and white flour samples obtained from 30 Canadian hard red spring wheat grown in the Prairie provinces were analysed for asparagine content by liquid chromatography. The asparagine content varied from 302 to 965 and 116 to 336 mu g g(-1 )for wholemeal and white flour, respectively. Therefore, wheat grown in Canada has similar asparagine levels to wheat grown in other parts of the world. Analysis of variance suggested that asparagine content is significantly affected by genotype (p < 0.001), suggesting that breeding strategies could be investigated to produce cultivars with lower levels of this amino acid. Few significant correlations were observed between wheat and flour quality parameters and asparagine content, although there was a tendency towards weaker dough strength indices with increasing asparagine content.en_US
dc.description.sponsorshipAgriculture and AgriFood Canada through the Growing Forward programen_US
dc.description.sponsorshipThis research was funded by Agriculture and AgriFood Canada through the Growing Forward program. We are grateful to T. Exley, C. Rhymer, K. Kuzminski, and T. Kowalchuk for their technical support. We would also like to thank CIGI's milling, analytical services, baking, and Asian products and pasta departments for their technical support. All funds or material support received did not lead to conflicts of interest in the publication of this manuscript.en_US
dc.identifier.doi10.1139/cjps-2018-0134
dc.identifier.endpage347en_US
dc.identifier.issn0008-4220
dc.identifier.issn1918-1833
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85066622746en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage338en_US
dc.identifier.urihttps://doi.org/10.1139/cjps-2018-0134
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12827
dc.identifier.volume99en_US
dc.identifier.wosWOS:000470013100004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCanadian Science Publishing, Nrc Research Pressen_US
dc.relation.ispartofCanadian Journal of Plant Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectwheaten_US
dc.subjectasparagineen_US
dc.subjectquality traitsen_US
dc.subjectCanada hard red springen_US
dc.titleFree asparagine concentrations in Canadian hard red spring wheat cultivarsen_US
dc.typeArticleen_US

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