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Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system.
J Agric Food Chem. 2005 Dec 28; 53(26):9999-10005.JA

Abstract

The kinetics of acrylamide (AA) was analyzed by heating a simple model system consisting of asparagine and glucose, fructose, or sucrose (0.01 M, pH 6) at temperatures between 140 and 200 degrees C. The AA concentration appeared to be the net result of simultaneous formation and elimination. A general kinetic model describing the AA yield was identified, and kinetic parameters were obtained by nonlinear regression on the nonisothermally derived data. On the basis of kinetic parameters, the AA formation appeared to proceed faster and to be more temperature sensitive in the asparagine-glucose than in the asparagine-fructose model system. The AA elimination kinetics, on the other hand, was similar. Significantly less AA was formed in the asparagine-sucrose model system as compared to the model systems with glucose or fructose.

Authors+Show Affiliations

Center for Food and Microbial Technology, Department of Microbial and Molecular Systems, Faculty of Bioscience 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

16366686

Citation

Claeys, Wendie L., et al. "Kinetics of Acrylamide Formation and Elimination During Heating of an Asparagine-sugar Model System." Journal of Agricultural and Food Chemistry, vol. 53, no. 26, 2005, pp. 9999-10005.
Claeys WL, De Vleeschouwer K, Hendrickx ME. Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system. J Agric Food Chem. 2005;53(26):9999-10005.
Claeys, W. L., De Vleeschouwer, K., & Hendrickx, M. E. (2005). Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system. Journal of Agricultural and Food Chemistry, 53(26), 9999-10005.
Claeys WL, De Vleeschouwer K, Hendrickx ME. Kinetics of Acrylamide Formation and Elimination During Heating of an Asparagine-sugar Model System. J Agric Food Chem. 2005 Dec 28;53(26):9999-10005. PubMed PMID: 16366686.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system. AU - Claeys,Wendie L, AU - De Vleeschouwer,Kristel, AU - Hendrickx,Marc E, PY - 2005/12/22/pubmed PY - 2006/2/4/medline PY - 2005/12/22/entrez SP - 9999 EP - 10005 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 26 N2 - The kinetics of acrylamide (AA) was analyzed by heating a simple model system consisting of asparagine and glucose, fructose, or sucrose (0.01 M, pH 6) at temperatures between 140 and 200 degrees C. The AA concentration appeared to be the net result of simultaneous formation and elimination. A general kinetic model describing the AA yield was identified, and kinetic parameters were obtained by nonlinear regression on the nonisothermally derived data. On the basis of kinetic parameters, the AA formation appeared to proceed faster and to be more temperature sensitive in the asparagine-glucose than in the asparagine-fructose model system. The AA elimination kinetics, on the other hand, was similar. Significantly less AA was formed in the asparagine-sucrose model system as compared to the model systems with glucose or fructose. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16366686/Kinetics_of_acrylamide_formation_and_elimination_during_heating_of_an_asparagine_sugar_model_system_ DB - PRIME DP - Unbound Medicine ER -