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Kinetics of acrylamide formation/elimination reactions as affected by water activity.
Biotechnol Prog. 2007 May-Jun; 23(3):722-8.BP

Abstract

The influence of water activity on the kinetics of acrylamide formation and elimination reaction was investigated using low-moisture equimolar asparagine-glucose model systems, which were heated at temperatures between 120 and 200 degrees C for variable heating times. To determine the water content corresponding to the water activities tested, a sorption moisture isotherm was constructed experimentally. The acrylamide concentrations measured at different water activities could be modeled on the basis of a reaction scheme including not only acrylamide formation and elimination reactions but also an alternative Maillard reaction between both reactants. The corresponding rate constants and activation energies were estimated using nonlinear regression analysis. Whereas the rate constant for acrylamide formation varied only slightly with the initial water activity of the model system, the elimination rate constant showed a clear minimum around a water activity of 0.82. The opposite trend, namely, a maximum at a water activity of 0.82, was found for the Maillard reaction rate constant as a function of water activity, which confirms data from literature. The activation energies for the different reactions changed in a comparable way as the corresponding rate constant with water activity.

Authors+Show Affiliations

Laboratory of Food Technology, Center for Microbial and Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.No 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

17503764

Citation

De Vleeschouwer, Kristel, et al. "Kinetics of Acrylamide Formation/elimination Reactions as Affected By Water Activity." Biotechnology Progress, vol. 23, no. 3, 2007, pp. 722-8.
De Vleeschouwer K, Van der Plancken I, Van Loey A, et al. Kinetics of acrylamide formation/elimination reactions as affected by water activity. Biotechnol Prog. 2007;23(3):722-8.
De Vleeschouwer, K., Van der Plancken, I., Van Loey, A., & Hendrickx, M. E. (2007). Kinetics of acrylamide formation/elimination reactions as affected by water activity. Biotechnology Progress, 23(3), 722-8.
De Vleeschouwer K, et al. Kinetics of Acrylamide Formation/elimination Reactions as Affected By Water Activity. Biotechnol Prog. 2007 May-Jun;23(3):722-8. PubMed PMID: 17503764.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Kinetics of acrylamide formation/elimination reactions as affected by water activity. AU - De Vleeschouwer,Kristel, AU - Van der Plancken,Iesel, AU - Van Loey,Ann, AU - Hendrickx,Marc E, Y1 - 2007/05/16/ PY - 2007/5/17/pubmed PY - 2007/8/7/medline PY - 2007/5/17/entrez SP - 722 EP - 8 JF - Biotechnology progress JO - Biotechnol Prog VL - 23 IS - 3 N2 - The influence of water activity on the kinetics of acrylamide formation and elimination reaction was investigated using low-moisture equimolar asparagine-glucose model systems, which were heated at temperatures between 120 and 200 degrees C for variable heating times. To determine the water content corresponding to the water activities tested, a sorption moisture isotherm was constructed experimentally. The acrylamide concentrations measured at different water activities could be modeled on the basis of a reaction scheme including not only acrylamide formation and elimination reactions but also an alternative Maillard reaction between both reactants. The corresponding rate constants and activation energies were estimated using nonlinear regression analysis. Whereas the rate constant for acrylamide formation varied only slightly with the initial water activity of the model system, the elimination rate constant showed a clear minimum around a water activity of 0.82. The opposite trend, namely, a maximum at a water activity of 0.82, was found for the Maillard reaction rate constant as a function of water activity, which confirms data from literature. The activation energies for the different reactions changed in a comparable way as the corresponding rate constant with water activity. SN - 8756-7938 UR - https://www.unboundmedicine.com/medline/citation/17503764/Kinetics_of_acrylamide_formation/elimination_reactions_as_affected_by_water_activity_ L2 - https://doi.org/10.1021/bp060389f DB - PRIME DP - Unbound Medicine ER -