Suppressive effect of trehalose on acrylamide formation from asparagine and reducing saccharides.
The influence of saccharides on the formation of acrylamide (AcA) was investigated. The reducing saccharides reacted with asaparagine to form AcA, but the non-reducing saccharides, except sucrose, gave no AcA. AcA formation from a mixture containing glucose and asaparagaine was suppressed by the non-reducing saccharides, especially trehalose (76% suppression) and neotrehalose (75% suppression). Glucose is heat-degraded into pyruvaldehyde and 5-hydroxymethyl-2-furfural in the water system. The degradation products react with asparagines to generate AcA. Trehalose appears to inhibit not only the formation of these intermediates and asparagines for AcA, but also the AcA formation from these intermediates.
Oku
Kazuyuki
K
Amase Institute, Hayashibara Biochemical Laboratories, Inc., Okayama, Japan. okukaz@hayashibara.co.jp
Kurose
Mayumi
M
Ogawa
Tohru
T
Kubota
Michio
M
Chaen
Hiroto
H
Fukuda
Shigeharu
S
Tsujisaka
Yoshio
Y
D020106:Acrylamide / Q000138:chemical synthesis*; D001216:Asparagine / Q000737:chemistry*; D002849:Chromatography, Gas; D005947:Glucose / Q000737:chemistry*; D007700:Kinetics; D013395:Sucrose / Q000737:chemistry*; D014199:Trehalose / Q000737:chemistry*
D020106:Acrylamide; D013395:Sucrose; D001216:Asparagine; D014199:Trehalose; D005947:Glucose