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Addition of glycine reduces the content of acrylamide in cereal and potato products.
J Agric Food Chem. 2005 Apr 20; 53(8):3259-64.JA

Abstract

The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by approximately 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to >90% depending on the baking condition. In flat breads the reduction varied between 60 and >95%.

Authors+Show Affiliations

Bråthen E
Matforsk, Norwegian Food Research Institute, Osloveien 1, N-1430 As, Norway. erland.brathen@matforsk.no
Kita A
No affiliation info available
Knutsen SH
No affiliation info available
Wicklund T
No affiliation info available

MeSH

AcrylamideBreadEdible GrainFood HandlingGlutamineGlycineHot TemperatureSolanum tuberosum

Pub Type(s)

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

Language

eng

PubMed ID

15826086

Citation

Bråthen, Erland, et al. "Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products." Journal of Agricultural and Food Chemistry, vol. 53, no. 8, 2005, pp. 3259-64.
Bråthen E, Kita A, Knutsen SH, et al. Addition of glycine reduces the content of acrylamide in cereal and potato products. J Agric Food Chem. 2005;53(8):3259-64.
Bråthen, E., Kita, A., Knutsen, S. H., & Wicklund, T. (2005). Addition of glycine reduces the content of acrylamide in cereal and potato products. Journal of Agricultural and Food Chemistry, 53(8), 3259-64.
Bråthen E, et al. Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products. J Agric Food Chem. 2005 Apr 20;53(8):3259-64. PubMed PMID: 15826086.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Addition of glycine reduces the content of acrylamide in cereal and potato products. AU - Bråthen,Erland, AU - Kita,Agnieszka, AU - Knutsen,Svein Halvor, AU - Wicklund,Trude, PY - 2005/4/14/pubmed PY - 2005/5/27/medline PY - 2005/4/14/entrez SP - 3259 EP - 64 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 8 N2 - The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by approximately 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to >90% depending on the baking condition. In flat breads the reduction varied between 60 and >95%. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15826086/Addition_of_glycine_reduces_the_content_of_acrylamide_in_cereal_and_potato_products_ DB - PRIME DP - Unbound Medicine ER -