title: The kinetics of the inhibition of acrylamide by glycine in potato model systems.
abstract: BACKGROUND
  Acrylamide (AA) is a potential carcinogen which widely exists in heat-processed foods. The addition of glycine (Gly) has been shown to reduce the formation of AA. The objective of this work was to investigate the kinetics of the inhibition of AA by Gly in both asparagine (Asn)/glucose (Glc) and Asn/Glc/Gly potato model systems during heating at 160 °C, 180 °C, and 200 °C.
  
  
  RESULTS
  The simplified two consecutive first-order kinetic model fitted well to the changes of AA in both systems. No significant difference in rate constant (kF) and apparent activation energy (EaF) was observed for AA formation between the two systems (P > 0.05). Whereas EaE and only kE at 200 °C for AA elimination in the Asn/Glc/Gly system was significantly higher than Asn/Glc system (P < 0.05). The elimination reaction between Gly and AA was confirmed by the identification of their major reaction product 2-((3-amino-3-oxopropyl)amino)acetic acid in the Asn/Glc/(15)  N-Gly system.
  
  
  CONCLUSIONS
  The reduction of AA by Gly is predominantly attributed to the elimination reaction between Gly and AA.
authors: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China.
authors: Yuchen
authors: Y
authors: Zhu
authors: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China.
authors: Pengpu
authors: P
authors: Wang
authors: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China.
authors: Fei
authors: F
authors: Wang
authors: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China.
authors: Mengyao
authors: M
authors: Zhao
authors: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China.
authors: Xiaosong
authors: X
authors: Hu
authors: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China.
authors: Fang
authors: F
authors: Chen
mesh_terms: D020106:Acrylamide / Q000032:analysis / Q000037:antagonists & inhibitors* / Q000737:chemistry; D001216:Asparagine / Q000032:analysis / Q000737:chemistry; D002273:Carcinogens / Q000037:antagonists & inhibitors / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D005947:Glucose / Q000032:analysis / Q000737:chemistry; D005998:Glycine / Q000032:analysis / Q000737:chemistry / Q000494:pharmacology*; D006358:Hot Temperature; D007700:Kinetics; D011198:Solanum tuberosum / Q000737:chemistry*; D053719:Tandem Mass Spectrometry; D013816:Thermodynamics
chemical_list: D002273:Carcinogens; D020106:Acrylamide; D001216:Asparagine; D005947:Glucose; D005998:Glycine
keywords: HPLC-MS/MS; acrylamide; glycine; inhibition; kinetics; potato model system