| Popis: |
The formation of acrylamide via the Maillard pathway at temperatures typically above 120 °C is today the most prominent route of formation. The key precursor of acrylamide, asparagine, provides the chemical backbone of acrylamide, in essence through decarboxylation and loss of a nitrogen moiety. Stable isotope-labeled experiments conducted in model foods have corroborated the asparagine pathway, as well as studies on the use of the enzyme asparaginase as a mitigation approach, that have resulted in the successful reduction of acrylamide across many food categories. The chemistry involved has demonstrated different possible intermediates (decarboxylated Amadori product, 3-aminopropionamide) en route to acrylamide, partly driven by the structures of the reacting carbonyls (reducing sugars or dicarbonyl compounds). Techniques such as mass spectrometry and Fourier-transform infrared spectroscopy have aided to detect and measure the key intermediates. Lower-temperature reactions have also been proposed; for example, in the formation of acrylamide in prune concentrates heated over a longer period of time and subject to drying at a relatively low temperature ( |
