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Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system.
J Agric Food Chem. 2005 Jul 27; 53(15):6133-9.JA

Abstract

A kinetic model for the formation of acrylamide in a glucose-asparagine reaction system is pro-posed. Equimolar solutions (0.2 M) of glucose and asparagine were heated at different temperatures (120-200 degrees C) at pH 6.8. Besides the reactants, acrylamide, fructose, and melanoidins were quantified after predetermined heating times (0-45 min). Multiresponse modeling by use of nonlinear regression with the determinant criterion was used to estimate model parameters. The proposed model resulted in a reasonable estimation for the formation of acrylamide in an aqueous model system, although the behavior of glucose, fructose, and asparagine was slightly underestimated. The formation of acrylamide reached its maximum when the concentration of sugars was reduced to about 0. This supported previous research, showing that a carbonyl source is needed for the formation of acrylamide from asparagine. Furthermore, it is observed that acrylamide is an intermediate of the Maillard reaction rather than an end product, which implies that it is also subject to a degradation reaction.

Authors+Show Affiliations

Product Design and Quality Management Group and Laboratory of Food Chemistry, Department of Agrotechnology and Food Science, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

16029007

Citation

Knol, Jeroen J., et al. "Toward a Kinetic Model for Acrylamide Formation in a Glucose-asparagine Reaction System." Journal of Agricultural and Food Chemistry, vol. 53, no. 15, 2005, pp. 6133-9.
Knol JJ, van Loon WA, Linssen JP, et al. Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system. J Agric Food Chem. 2005;53(15):6133-9.
Knol, J. J., van Loon, W. A., Linssen, J. P., Ruck, A. L., van Boekel, M. A., & Voragen, A. G. (2005). Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system. Journal of Agricultural and Food Chemistry, 53(15), 6133-9.
Knol JJ, et al. Toward a Kinetic Model for Acrylamide Formation in a Glucose-asparagine Reaction System. J Agric Food Chem. 2005 Jul 27;53(15):6133-9. PubMed PMID: 16029007.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system. AU - Knol,Jeroen J, AU - van Loon,Wil A M, AU - Linssen,Jozef P H, AU - Ruck,Anne-Laure, AU - van Boekel,Martinus A J S, AU - Voragen,Alphons G J, PY - 2005/7/21/pubmed PY - 2005/9/2/medline PY - 2005/7/21/entrez SP - 6133 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 15 N2 - A kinetic model for the formation of acrylamide in a glucose-asparagine reaction system is pro-posed. Equimolar solutions (0.2 M) of glucose and asparagine were heated at different temperatures (120-200 degrees C) at pH 6.8. Besides the reactants, acrylamide, fructose, and melanoidins were quantified after predetermined heating times (0-45 min). Multiresponse modeling by use of nonlinear regression with the determinant criterion was used to estimate model parameters. The proposed model resulted in a reasonable estimation for the formation of acrylamide in an aqueous model system, although the behavior of glucose, fructose, and asparagine was slightly underestimated. The formation of acrylamide reached its maximum when the concentration of sugars was reduced to about 0. This supported previous research, showing that a carbonyl source is needed for the formation of acrylamide from asparagine. Furthermore, it is observed that acrylamide is an intermediate of the Maillard reaction rather than an end product, which implies that it is also subject to a degradation reaction. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16029007/Toward_a_kinetic_model_for_acrylamide_formation_in_a_glucose_asparagine_reaction_system_ DB - PRIME DP - Unbound Medicine ER -