Mitigating free asparagine acrylamide precursor

  • Term:  3 years, beginning 2019

  • Status: Ongoing

  • Funding Amount: $ 85,922

  • Lead Researcher(s): Dr. Martin Scanlon (University of Manitoba)

  • Funding Partners: Alberta Wheat Commission, Manitoba Wheat and Barley Growers Association, Ag Action Manitoba, FP Genetics Inc., SeCan, Warburtons Food Ltd.

Project Description

The main objective of this project is to determine levels of free asparagine in CWRS wheat, and to identify the effective mechanisms for its reduction.  This research aims to determine the effects of variety, and nutrient availability on the acrylamide-forming potential of Canadian wheat; to understand the genetic basis for the development of free asparagine in wheat, to identify wheat cultivars with low asparagine potential; and to ascertain whether this food safety focus will have unintended consequences on breadmaking quality.

Agronomy, NutritionSask Wheat2018-2019, All Projects