3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
for determination of amino acids profile. Since particularly
free amino acid L-asparagine (Asn) and in a less extent also
L-aspartic acid (Asp), glutamine (Gln) and glutamic acid (Glu)
are responsible for the formation of acrylamide in cereal products
during baking, the amino acids mentioned above were
determined in the samples of wheat flours (Table I), wheat
grains (Table II), and oat grains (Table III).
Table I
The amount of asparagine, aspartic acid, glutamine and glutamic
acid in the samples of wheat flours
Wheat flours
Asn Asp Gln Glu
[mg kg –1 ] [mg kg –1 ] [mg kg –1 ] [mg kg –1 ]
A 78.51 130.86 25.01 45.53
B 115.22 154.14 39.12 77.82
C 56.14 106.85 22.28 51.68
D 92.56 133.03 32.38 67.73
E 88.37 117.11 24.62 56.20
F 81.75 121.87 31.03 59.59
Table II
The amount of asparagine, aspartic acid, glutamine and glutamic
acid in the samples of wheat grains
Wheat grains Asn Asp Gln Glu
[mg kg –1 ] [mg kg –1 ] [mg kg –1 ] [mg kg –1 ]
PS-51/06 221.71 79.46 24.74 76.41
PS-11 228.88 218.43 44.08 126.72
PS-27/06 290.86 181.67 121.25 187.29
PS-9/06 222.07 137.94 51.61 142.20
PS-3/05 188.04 117.02 32.76 113.39
Table III
The amount of asparagine, aspartic acid, glutamine and glutamic
acid in the samples of oat grains
Oat grains Asn Asp Gln Glu
[mg kg –1 ] [mg kg –1 ] [mg kg –1 ] [mg kg –1 ]
Detvan 792.24 268.85 396.91 468.79
Vendelin 567.55 144.62 211.15 261.89
Valentin 546.22 156.83 240.65 269.36
Zvolen 720.76 160.05 312.94 285.28
Atego 522.36 201.01 199.48 305.56
It is evident that in the wheat flour there is the aspartic
acid which has the highest portion among determined
amino acids. The amount of free L-asparagine varies between
78.51 mg kg –1 and 115.22 mg kg –1 . On the other hand, in the
s614
whole grains of wheat and oat the free L-asparagine occupies
the highest ratio of free amino acids. Moreover, the oat grains
contain approx. two or three fold higher amount of L-asparagine
comparing to wheat grains. It is important from the point
of view of the next usage of these grains at their heat treatment
in the process of production of bakery ware or breakfast
cereals. Furthermore, there were observed some differences
between the amino acid profile in the similar kinds of wheat
flour. These differences should be considered at the choice of
flour which should be used for production of high heat treated
products.
Conclusions
Human exposure of acrylamide from cereal products
represents approx. one half of daily exposure of this contaminant.
The determination of amino acids in flours as well
as in the whole grains which are responsible for acrylamide
formation after heat treatment could be helpful at the choice
of suitable flour and cereal variety with the lowest asparagine
amount and could decrease of human exposure of acrylamide
from cereal products.
This work was supported by the Slovak Research and
Development Agency under the contract No. COST-0015-06.
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