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Effect of amino acids on acrylamide formation and elimination kinetics.
Biotechnol Prog. 2005 Sep-Oct; 21(5):1525-30.BP

Abstract

The effect of amino acids other than asparagine on acrylamide (AA) formation/elimination kinetics was studied in an asparagine-glucose model system (0.01 M, pH 6) heated at temperatures between 140 and 200 degrees C. Addition of cysteine or lysine to the model significantly lowered the AA yield, whereas addition of glutamine had a strong promoting effect and of alanine a rather neutral effect on the AA formation. This was also reflected by AA formation/elimination kinetics, which for all model systems studied could be modeled by two consecutive first-order reactions. The ratio of the elimination to the formation rate constant increased from the systems to which glutamine or alanine was added, over the control model system, to the model systems that contained lysine or cysteine.

Authors+Show Affiliations

Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Applied Bioscience and Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.No affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

16209557

Citation

Claeys, Wendie L., et al. "Effect of Amino Acids On Acrylamide Formation and Elimination Kinetics." Biotechnology Progress, vol. 21, no. 5, 2005, pp. 1525-30.
Claeys WL, De Vleeschouwer K, Hendrickx ME. Effect of amino acids on acrylamide formation and elimination kinetics. Biotechnol Prog. 2005;21(5):1525-30.
Claeys, W. L., De Vleeschouwer, K., & Hendrickx, M. E. (2005). Effect of amino acids on acrylamide formation and elimination kinetics. Biotechnology Progress, 21(5), 1525-30.
Claeys WL, De Vleeschouwer K, Hendrickx ME. Effect of Amino Acids On Acrylamide Formation and Elimination Kinetics. Biotechnol Prog. 2005 Sep-Oct;21(5):1525-30. PubMed PMID: 16209557.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of amino acids on acrylamide formation and elimination kinetics. AU - Claeys,Wendie L, AU - De Vleeschouwer,Kristel, AU - Hendrickx,Marc E, PY - 2005/10/8/pubmed PY - 2006/2/28/medline PY - 2005/10/8/entrez SP - 1525 EP - 30 JF - Biotechnology progress JO - Biotechnol Prog VL - 21 IS - 5 N2 - The effect of amino acids other than asparagine on acrylamide (AA) formation/elimination kinetics was studied in an asparagine-glucose model system (0.01 M, pH 6) heated at temperatures between 140 and 200 degrees C. Addition of cysteine or lysine to the model significantly lowered the AA yield, whereas addition of glutamine had a strong promoting effect and of alanine a rather neutral effect on the AA formation. This was also reflected by AA formation/elimination kinetics, which for all model systems studied could be modeled by two consecutive first-order reactions. The ratio of the elimination to the formation rate constant increased from the systems to which glutamine or alanine was added, over the control model system, to the model systems that contained lysine or cysteine. SN - 8756-7938 UR - https://www.unboundmedicine.com/medline/citation/16209557/Effect_of_amino_acids_on_acrylamide_formation_and_elimination_kinetics_ DB - PRIME DP - Unbound Medicine ER -