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Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.
J Agric Food Chem. 2005 Feb 23; 53(4):1286-93.JA

Abstract

The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a large degree until the moisture contents of the cakes fell below 5%. Linear relationships were observed for acrylamide formation with the residual levels of asparagine and reducing sugars for all three food materials.

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Authors+Show Affiliations

Elmore JS
School of Food Biosciences, The University of Reading, Whiteknights, Reading, RG6 6AP, United Kingdom. J.S.Elmore@reading.ac.uk
Koutsidis G
No affiliation info available
Dodson AT
No affiliation info available
Mottram DS
No affiliation info available
Wedzicha BL
No affiliation info available

MeSH

AcrylamideAmino AcidsAsparagineCarbohydratesHot TemperatureSecaleSolanum tuberosumTriticumWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15713054

Citation

Elmore, J Stephen, et al. "Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems." Journal of Agricultural and Food Chemistry, vol. 53, no. 4, 2005, pp. 1286-93.
Elmore JS, Koutsidis G, Dodson AT, et al. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. J Agric Food Chem. 2005;53(4):1286-93.
Elmore, J. S., Koutsidis, G., Dodson, A. T., Mottram, D. S., & Wedzicha, B. L. (2005). Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. Journal of Agricultural and Food Chemistry, 53(4), 1286-93.
Elmore JS, et al. Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems. J Agric Food Chem. 2005 Feb 23;53(4):1286-93. PubMed PMID: 15713054.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. AU - Elmore,J Stephen, AU - Koutsidis,Georgios, AU - Dodson,Andrew T, AU - Mottram,Donald S, AU - Wedzicha,Bronek L, PY - 2005/2/17/pubmed PY - 2005/3/31/medline PY - 2005/2/17/entrez SP - 1286 EP - 93 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 4 N2 - The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a large degree until the moisture contents of the cakes fell below 5%. Linear relationships were observed for acrylamide formation with the residual levels of asparagine and reducing sugars for all three food materials. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15713054/Measurement_of_acrylamide_and_its_precursors_in_potato_wheat_and_rye_model_systems_ L2 - https://doi.org/10.1021/jf048557b DB - PRIME DP - Unbound Medicine ER -