EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol



Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol



Journal of Agricultural and Food Chemistry 55(2): 486-492



Acrylamide formation from asparagine and glucose in different ratios in neutral glycerol/water mixtures was found to increase with decreasing water activity (0.33 <= a(w) <= 0.71 investigated) and increasing temperature (120 degrees C <= T <= 160 degrees C investigated). The initial rate of acrylamide formation was found to be approximately proportional to the asparagine concentration for an excess of asparagine, but less dependent on an excess of glucose. A steady-state concentration of acrylamide was established at 160 degrees C after 1 h for a(w) = 0.33 (30 mu g center dot L-1 for GLU:ASN = 10:1, 11 mu g center dot L-1 for GLU:ASN = 1:1, and 130 mu g center dot L-1 for GLU:ASN = 1:10) and for a(w) = 0.47 (15 mu g center dot L-1 for GLU:ASN = 10:1 and 80 mu g center dot L-1 for GLU:ASN = 1:10), suggesting a protection by glucose against acrylamide degradation. The energy of activation, as estimated from the temperature dependence of the initial rate, increased with decreasing a(w) despite a higher rate of formation of acrylamide at low a(w). For high a(w), water elimination from a reaction intermediate is suggested to be rate determining. For low a(w), the increase in energy of activation (and enthalpy of activation) is accordingly counteracted by a more positive entropy of activation, in agreement with decarboxylation as rate determining at low a(w).

(PDF emailed within 0-6 h: $19.90)

Accession: 012921565

Download citation: RISBibTeXText

PMID: 17227083

DOI: 10.1021/jf0624300



Related references

Further insight into thermally and pH-induced generation of acrylamide from glucose/asparagine model systems. Journal of Agricultural and Food Chemistry 56(15): 6069-6074, 2008

Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts. Journal of Agricultural and Food Chemistry 53(12): 4813-4819, 2005

Model Studies on Acrylamide Generation from Glucose. Journal of agricultural and food chemistry24 55(2): 486-492, 2007

Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system. Journal of Agricultural and Food Chemistry 53(15): 6133-6139, 2005

Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system. Journal of Agricultural and Food Chemistry 57(3): 901-909, 2009

Inhibition of acrylamide formation in asparagine/D-glucose model system by NaCl addition. European Food Research and Technology 224(2): 283-284, 2006

Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system. Zeitschrift fur Lebensmittel Untersuchung und Forschung A European food research and technology 225(5-6): 815-820, 2007

High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model. European Food Research and Technology 226(6): 1301-1307, 2008

Determination of acrylamide formed in asparagine/D-glucose maillard model systems by using gas chromatography with headspace solid-phase microextraction. Journal of Aoac International 89(1): 149-153, 2006

Effect of natural antioxidants on kinetic behavior of acrylamide formation and elimination in low-moisture asparagine-glucose model system. Journal of Food Engineering 85(1): 105-115, 2008

Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine. Food Chemistry 132(1): 168-174, 2016

Effects of o-phenylenediamine on methylglyoxal generation from monosaccharide: Comment on "correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system". Food Chemistry 109(1): 1-3, 2008

Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry 220(): 76-86, 2016

Kinetics of formation of acrylamide and Schiff base intermediates from asparagine and glucose. Food Chemistry 108(3): 917-925, 2008