Variation in asparagine concentration in Nebraska wheat:

Sviatoslav Navrotskyi, Peter Stephen Baenziger, Teshome Regassa, Mary J. Guttieri, Devin J. Rose

Research output: Contribution to journalArticlepeer-review

15 Scopus citations


Background and objectives: Acrylamide can be formed from asparagine during baking of wheat products. Therefore, evaluation of different wheat cultivars and environmental conditions is needed to assess the potential risk of acrylamide formation in baked products made from Nebraska wheats. Three widely grown wheat cultivars (Goodstreak, Camelot, Freeman) and seven experimental lines were grown at five locations in 2014. Due to the large environmental effect on asparagine concentration, the named cultivars were also evaluated at twelve locations in 2016. Findings: Asparagine concentration varied widely among samples (200-1,100 mg/kg). In 2014, the highest concentration of asparagine was measured in samples grown at a location where delayed harvest resulted in excess solar radiation. In 2016, the highest asparagine concentration was measured in wheat grains grown in a location that experienced high disease pressure. In pairwise comparisons among all 17 locations sampled, asparagine was generally lower in Freeman compared with Goodstreak and Camelot. Asparagine concentration was positively correlated with kernel size and weight (r =.37; p =.03). Conclusions: The major differences in asparagine concentration were due to growing environment, although the cultivar Freeman may be a low asparagine accumulating genotype. Significance and novelty: Conditions that are associated with elevated asparagine include delayed harvest, disease pressure, and larger kernel size.

Original languageEnglish (US)
Pages (from-to)264-273
Number of pages10
JournalCereal Chemistry
Issue number2
StatePublished - Mar 1 2018


  • acrylamide
  • amino acids
  • environment
  • genotype
  • quality

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry


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