Kinetic models as a route to control acrylamide formation in food.
A kinetic model for the formation of acrylamide in potato, rye and wheat products has been derived, and kinetic parameters calculated for potato by multi-response modeling of reducing sugar (glucose and fructose), amino acid, asparagine and acrylamide concentrations with time. The kinetic mechanism shares, with Maillard browning, a rate limiting (probably dicarbonylic) intermediate, and includes reaction steps of this intermediate which are competitive with respect to acrylamide formation. A pathway representing physical and/or chemical losses of acrylamide accounts for the measured reduction of acrylamide yield at long reaction times. A mechanistic hypothesis regarding the competing reactions of Strecker aldehyde formation and tautomerization followed by beta-elimination to give acrylamide, features in the kinetic model and can be used to determine the factors which steer the reaction towards acrylamide. A predictive application of this model is for 'what-if' experiments to explore the conditions which lead to reduced acrylamide yields.
Wedzicha
Bronislaw L
BL
Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom. b.l.wedzicha@leeds.ac.uk
Mottram
Donald S
DS
Elmore
J Stephen
JS
Koutsidis
Georgios
G
Dodson
Andrew T
AT
D020106:Acrylamide / Q000032:analysis / Q000737:chemistry*; D000596:Amino Acids / Q000737:chemistry; D002241:Carbohydrates / Q000737:chemistry; D002244:Carbon / Q000737:chemistry; D004305:Dose-Response Relationship, Drug; D005504:Food Analysis; D005632:Fructose / Q000737:chemistry; D005947:Glucose / Q000737:chemistry; D006358:Hot Temperature; D007700:Kinetics; D015416:Maillard Reaction; D008954:Models, Biological; D008956:Models, Chemical; D008962:Models, Theoretical; D012434:Secale; D011198:Solanum tuberosum; D013997:Time Factors
D000596:Amino Acids; D002241:Carbohydrates; D020106:Acrylamide; D005632:Fructose; D002244:Carbon; D005947:Glucose