title: Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems.
abstract: The formation of acrylamide in crystalline model systems based on asparagine and reducing sugars was investigated under low-moisture reaction conditions. The acrylamide amounts were correlated with physical changes occurring during the reaction. Molecular mobility of the precursors turned out to be a critical parameter in solid systems, which is linked to the melting behavior and the release of crystallization water of the reaction sample. Heating binary mixtures of asparagine monohydrate and anhydrous reducing sugars led to higher acrylamide amounts in the presence of fructose compared to glucose. Differential scanning calorimetry measurements performed in open systems indicated melting of fructose at 126 degrees C, whereas glucose and galactose fused at 157 and 172 degrees C, respectively. However, glucose was the most reactive and fructose the least efficient sugar in anhydrous liquid systems, indicating that at given molecular mobility the chemical reactivity of the sugar was the major driver in acrylamide formation. Furthermore, reaction time and temperature were found to be covariant parameters: acrylamide was preferably formed by reacting glucose and asparagine at 120 degrees C for 60 min, whereas 160 degrees C was required at shorter reaction time (5 min). These results suggest that, in addition to the chemical reactivity of ingredients, their physical state as well as reaction temperature and time would influence the formation of acrylamide during food processing.
authors.affiliation: Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
authors.forename: Fabien
authors.initials: F
authors.lastname: Robert
authors.forename: Gilles
authors.initials: G
authors.lastname: Vuataz
authors.forename: Philippe
authors.initials: P
authors.lastname: Pollien
authors.forename: Françoise
authors.initials: F
authors.lastname: Saucy
authors.forename: Maria-Isabelle
authors.initials: MI
authors.lastname: Alonso
authors.forename: Isabelle
authors.initials: I
authors.lastname: Bauwens
authors.forename: Imre
authors.initials: I
authors.lastname: Blank
mesh_terms: D020106:Acrylamide / Q000138:chemical synthesis*; D001216:Asparagine / Q000737:chemistry*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003460:Crystallization; D005511:Food Handling; D005632:Fructose / Q000737:chemistry; D005690:Galactose / Q000737:chemistry; D005947:Glucose / Q000737:chemistry; D006358:Hot Temperature; D007700:Kinetics; D015416:Maillard Reaction; D008956:Models, Chemical
chemical_list: D020106:Acrylamide; D005632:Fructose; D001216:Asparagine; D005947:Glucose; D005690:Galactose