Kinetics of Acrylamide Formation and Elimination during Heating of an Asparagine−Sugar Model System

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.

Study of acrylamide mitigation in model system: Effect of pure phenolic compounds

“…Indeed, at 200°C the maximum acrylamide amount (4 ppm) is reached after 7 min, this result being slightly different from those of the literature. Indeed, Claeys, De Vleeschouwer, and Hendrickx (2005b) found, in the same conditions, a maximum yield of acrylamide around 3 ppm after 10 min of treatment (200°C). This could be explained by the difference of the temperature-time profiles.…”

“…2). De Vleeschower, van der Plancken, van Loey, and Hendrickx (2008) found a maximum concentration of acrylamide around 2 ppm after 10 min using the same device as Claeys et al (2005b) but the time-temperature profiles were not shown. For the rest of the study all experimentations were performed at 200°C.…”

Reactivity of acrylamide with coffee melanoidins in model systems

“…Evaporation and/or polymerization are assumed to be the main causes of ACR decrease in the control as reported by others (i.e. Adams, Hamdani, Lancker, Méjri, & Kimpe, 2010;Claeys, de Vleeschouwer, & Hendrickx, 2005).…”

“…Traditionally, researchers have used glucose-asparagine model systems to evaluate the kinetics of ACR formation/elimination under different conditions (Claeys et al, 2005;Knol et al, 2005). A dynamic system with ACR precursors (glucose þ asparagine) was designed, and formation and elimination of ACR took place simultaneously.…”

Rapid methods for detecting acrylamide in thermally processed foods: A review

“…AA has been found in numerous carbohydrate-rich foods after being fried, baked, or roasted at a temperature higher than 120 C. The well-accepted mechanism of AA formation in foods is the asparagine-reducing sugars (usually fructose and glucose) pathway accompanied by the Millard reaction, wherein an intermediate Schiff base is first formed, followed by AA formation via the Strecker pathway or N-glycoside pathway (Claeys, De Vleeschouwer, & Hendrickx, 2005;Mottram, Wedzicha, & Dodson, 2002;Stadler et al, 2002). Another pathway that has been reported is the acrolein pathway after organic acid decarboxylation (Medeiros Vinci, Mestdagh, & De Meulenaer, 2012;Yaylayan & Stadler, 2005).…”