title: Formation of acrylamide in a processed food model system, and examination of inhibitory conditions.
abstract: Acrylamide (AAm) is formed from asparagine (Asn) and reducing sugar during cooking of foods at high temperature. We examined the formation of AAm in a model system using a glass fiber filter paper, and looked for suitable conditions for inhibiting AAm formation. In frying, the formation rate was about 10 times that in a moistureless oven. Increase of frying temperature and frying time increased AAm formation when the residual moisture was 5% or less. AAm increased with increasing amount of glucose (Glc) addition up to 1:1 with respect to Asn, but then decreased. On the other hand, in the case of fructose, as the amount added was increased, AAm increased accordingly. The AAm formation rate with respect to Asn increased when valine (Val) was co-present in a Glc and Asn reaction system. Cysteine and lysine inhibited the AAm formation rate. Pathways for the formation of AAm are proposed.
authors: Consumer Relationship Management Group, Calbee Foods Co., Ltd.: 2-11-4, Yoshino-cho, Kita-ku, Saitama-shi, Saitama 331-0811, Japan.
authors: Katsuyuki
authors: K
authors: Ishihara
authors: Atsushi
authors: A
authors: Matsunaga
authors: Takayuki
authors: T
authors: Miyoshi
authors: Kazuya
authors: K
authors: Nakamura
authors: Takashi
authors: T
authors: Nakayama
authors: Shuji
authors: S
authors: Ito
authors: Hidenori
authors: H
authors: Koga
mesh_terms: D020106:Acrylamide / Q000138:chemical synthesis*; D003296:Cooking; D005511:Food Handling; D006358:Hot Temperature; D008962:Models, Theoretical
chemical_list: D020106:Acrylamide