Genetics, Management, and Processing Approaches to Mitigate Targets for Acrylamide Formation in Maize (Zea mays L.) During Chip Production

Loading...
Thumbnail Image

Persistent link to this item

Statistics
View Statistics

Journal Title

Journal ISSN

Volume Title

Title

Genetics, Management, and Processing Approaches to Mitigate Targets for Acrylamide Formation in Maize (Zea mays L.) During Chip Production

Alternative title

Published Date

2021-06

Publisher

Type

Thesis or Dissertation

Abstract

Maize is used for multiple products ranging from feed to fuel and food. In the United States, the focus on maize grain for human consumption and processing for food products is often neglected compared to the uses for animal feed, ethanol production, and the extraction of starch. One of the important focuses of producers of maize-based food products is the mitigation of acrylamide formation. Acrylamide is a carcinogenic compound that is primarily found in food products high in reducing sugars and protein content that are processed at high temperatures through the Maillard reaction. Breeding efforts and agronomic practices have been implemented in other plant species to reduce acrylamide in downstream products. The goals of this dissertation were to investigate mitigation targets of acrylamide formation in the areas of genetics, management, and processing in maize. The first chapter of this work provides a literature review of maize kernel anatomy, kernel quality traits, acrylamide formation, and current mitigation targets in maize and other plant species. The second chapter investigates and gives insights into the genetic control of compositional traits in maize kernels that are important for product quality and can contribute to acrylamide formation utilizing a diversity panel to conduct genome-wide association studies (GWAS). The third chapter explores the role of the management practices of storage and drying of maize kernels in two commercial food-grade hybrids and the effect on acrylamide precursors. The final chapter looks at how compositional precursors of acrylamide change throughout cooking (nixtamalization) in a phenotypically diverse set of inbred lines. Together these chapters provide valuable insights for acrylamide mitigation in maize-based food products to important stakeholders along the product pipeline including plant breeders, growers and food processors.

Keywords

Description

University of Minnesota Ph.D. dissertation. 2021. Major: Applied Plant Sciences. Advisor: Candice Hirsch. 1 computer file (PDF); 199 pages.

Related to

Replaces

License

Collections

Series/Report Number

Funding information

Isbn identifier

Doi identifier

Previously Published Citation

Other identifiers

Suggested citation

Renk, Jonathan. (2021). Genetics, Management, and Processing Approaches to Mitigate Targets for Acrylamide Formation in Maize (Zea mays L.) During Chip Production. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/226368.

Content distributed via the University Digital Conservancy may be subject to additional license and use restrictions applied by the depositor. By using these files, users agree to the Terms of Use. Materials in the UDC may contain content that is disturbing and/or harmful. For more information, please see our statement on harmful content in digital repositories.