Open AccessIssue Information
Publication year - 2021
Publication title -
plant biotechnology journal
Language(s) - English
Resource type - Reports
SCImago Journal Rank - 3.525
H-Index - 115
eISSN - 1467-7652
pISSN - 1467-7644
DOI - 10.1111/pbi.13409
Subject(s) - acrylamide , citation , asparagine , biology , microbiology and biotechnology , food science , computer science , library science , biochemistry , chemistry , organic chemistry , copolymer , enzyme , polymer
How do you like your toast? Bread contains small amounts of acrylamide, a carcinogenic processing contaminant that forms from free (soluble, non‐protein) asparagine during baking. The amount of acrylamide can increase many‐fold if the bread is toasted and, unfortunately, colour, fl avour and aroma compounds form by similar pathways. Sarah Raffan and colleagues (this volume) have used CRISPR‐Cas9 to produce wheat with greatly reduced concentrations of free asparagine in the grain, with the long‐term aim of reducing the exposure of consumers to acrylamide from wheat products while enabling then to enjoy darker, tastier toast. Picture supplied by Rothamsted Research VCU. Cover illustration refers to the article in this issue (Raffan et al., 1602–1613).