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Sulphur nutrition differentially affects the distribution of asparagine in wheat grain

Research output: Contribution to Journal/Magazine › Journal article › peer-review

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Sulphur nutrition differentially affects the distribution of asparagine in wheat grain. / Shewry, Peter R.; Zhao, Fang Jie; Gowa, Godfrey B. et al.
In: Journal of Cereal Science, Vol. 50, No. 3, 01.11.2009, p. 407-409.

Research output: Contribution to Journal/Magazine › Journal article › peer-review

Harvard

Shewry, PR, Zhao, FJ, Gowa, GB, Hawkins, ND, Ward, JL, Beale, MH, Halford, NG, Parry, MA & Abécassis, J 2009, 'Sulphur nutrition differentially affects the distribution of asparagine in wheat grain', Journal of Cereal Science, vol. 50, no. 3, pp. 407-409. https://doi.org/10.1016/j.jcs.2009.07.001

APA

Shewry, P. R., Zhao, F. J., Gowa, G. B., Hawkins, N. D., Ward, J. L., Beale, M. H., Halford, N. G., Parry, M. A., & Abécassis, J. (2009). Sulphur nutrition differentially affects the distribution of asparagine in wheat grain. Journal of Cereal Science, 50(3), 407-409. https://doi.org/10.1016/j.jcs.2009.07.001

Vancouver

Shewry PR, Zhao FJ, Gowa GB, Hawkins ND, Ward JL, Beale MH et al. Sulphur nutrition differentially affects the distribution of asparagine in wheat grain. Journal of Cereal Science. 2009 Nov 1;50(3):407-409. doi: 10.1016/j.jcs.2009.07.001

Author

Shewry, Peter R. ; Zhao, Fang Jie ; Gowa, Godfrey B. et al. / Sulphur nutrition differentially affects the distribution of asparagine in wheat grain. In: Journal of Cereal Science. 2009 ; Vol. 50, No. 3. pp. 407-409.

Bibtex

@article{6d545ae30fdb4b5693185425d7b21028,
title = "Sulphur nutrition differentially affects the distribution of asparagine in wheat grain",
abstract = "Asparagine is known to accumulate in wheat grain under conditions of sulphur deficiency, leading to increased levels of acrylamide formation during processing. Analyses of milling fractions and of the outer layers of the grain prepared by hand dissection showed that the highest levels of asparagine were present in the bran fractions and in particular the aleurone layer, when grain were grown with sufficient sulphur supply. However, even mild S deficiency resulted in disproportional increases in the asparagine contents of white flour fractions, implying that optimisation of yield in a conventional milling system is not an appropriate strategy for processing grain from sulphur-deficient crops.",
keywords = "Acrylamide, Asparagine, Sulphur nutrition, Wheat",
author = "Shewry, {Peter R.} and Zhao, {Fang Jie} and Gowa, {Godfrey B.} and Hawkins, {Nathanial D.} and Ward, {Jane L.} and Beale, {Michael H.} and Halford, {Nigel G.} and Parry, {Martin A.} and Joel Ab{\'e}cassis",
year = "2009",
month = nov,
day = "1",
doi = "10.1016/j.jcs.2009.07.001",
language = "English",
volume = "50",
pages = "407--409",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press Inc.",
number = "3",

}

RIS

TY - JOUR

T1 - Sulphur nutrition differentially affects the distribution of asparagine in wheat grain

AU - Shewry, Peter R.

AU - Zhao, Fang Jie

AU - Gowa, Godfrey B.

AU - Hawkins, Nathanial D.

AU - Ward, Jane L.

AU - Beale, Michael H.

AU - Halford, Nigel G.

AU - Parry, Martin A.

AU - Abécassis, Joel

PY - 2009/11/1

Y1 - 2009/11/1

N2 - Asparagine is known to accumulate in wheat grain under conditions of sulphur deficiency, leading to increased levels of acrylamide formation during processing. Analyses of milling fractions and of the outer layers of the grain prepared by hand dissection showed that the highest levels of asparagine were present in the bran fractions and in particular the aleurone layer, when grain were grown with sufficient sulphur supply. However, even mild S deficiency resulted in disproportional increases in the asparagine contents of white flour fractions, implying that optimisation of yield in a conventional milling system is not an appropriate strategy for processing grain from sulphur-deficient crops.

AB - Asparagine is known to accumulate in wheat grain under conditions of sulphur deficiency, leading to increased levels of acrylamide formation during processing. Analyses of milling fractions and of the outer layers of the grain prepared by hand dissection showed that the highest levels of asparagine were present in the bran fractions and in particular the aleurone layer, when grain were grown with sufficient sulphur supply. However, even mild S deficiency resulted in disproportional increases in the asparagine contents of white flour fractions, implying that optimisation of yield in a conventional milling system is not an appropriate strategy for processing grain from sulphur-deficient crops.

KW - Acrylamide

KW - Asparagine

KW - Sulphur nutrition

KW - Wheat

UR - http://www.scopus.com/inward/record.url?scp=70749110002&partnerID=8YFLogxK

U2 - 10.1016/j.jcs.2009.07.001

DO - 10.1016/j.jcs.2009.07.001

M3 - Journal article

AN - SCOPUS:70749110002

VL - 50

SP - 407

EP - 409

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 3

ER -