Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.
The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a large degree until the moisture contents of the cakes fell below 5%. Linear relationships were observed for acrylamide formation with the residual levels of asparagine and reducing sugars for all three food materials.
Elmore
J Stephen
JS
School of Food Biosciences, The University of Reading, Whiteknights, Reading, RG6 6AP, United Kingdom. J.S.Elmore@reading.ac.uk
Koutsidis
Georgios
G
Dodson
Andrew T
AT
Mottram
Donald S
DS
Wedzicha
Bronek L
BL
D020106:Acrylamide / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis; D001216:Asparagine / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D006358:Hot Temperature; D012434:Secale / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000032:analysis
D000596:Amino Acids; D002241:Carbohydrates; D014867:Water; D020106:Acrylamide; D001216:Asparagine