Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system.
A kinetic model for the formation of acrylamide in a glucose-asparagine reaction system is pro-posed. Equimolar solutions (0.2 M) of glucose and asparagine were heated at different temperatures (120-200 degrees C) at pH 6.8. Besides the reactants, acrylamide, fructose, and melanoidins were quantified after predetermined heating times (0-45 min). Multiresponse modeling by use of nonlinear regression with the determinant criterion was used to estimate model parameters. The proposed model resulted in a reasonable estimation for the formation of acrylamide in an aqueous model system, although the behavior of glucose, fructose, and asparagine was slightly underestimated. The formation of acrylamide reached its maximum when the concentration of sugars was reduced to about 0. This supported previous research, showing that a carbonyl source is needed for the formation of acrylamide from asparagine. Furthermore, it is observed that acrylamide is an intermediate of the Maillard reaction rather than an end product, which implies that it is also subject to a degradation reaction.
Knol
Jeroen J
JJ
Product Design and Quality Management Group and Laboratory of Food Chemistry, Department of Agrotechnology and Food Science, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands.
van Loon
Wil A M
WA
Linssen
Jozef P H
JP
Ruck
Anne-Laure
AL
van Boekel
Martinus A J S
MA
Voragen
Alphons G J
AG
D020106:Acrylamide / Q000138:chemical synthesis*; D001216:Asparagine / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D015416:Maillard Reaction
D020106:Acrylamide; D001216:Asparagine; D005947:Glucose