Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling
| Autor: | M.A.J.S. van Boekel, Jozef P. H. Linssen, J.J. Knol |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
food-science
Formic acid Kinetics mechanism sugar-casein systems Analytical Chemistry chemistry.chemical_compound Acetic acid symbols.namesake reaction cascade Organic chemistry formation/elimination reactions Asparagine glucose Leerstoelgroep Productontwerpen en kwaliteitskunde Fructose General Medicine phosphate buffer Product Design and Quality Management Group potato crisps Onderwijsinstituut Maillard reaction products chemistry Acrylamide Yield (chemistry) symbols Food Technology Food Science n-(1-deoxy-d-fructos-1-yl)-glycine degradation pathways |
| Zdroj: | Food Chemistry, 120(4), 1047-1057 Food Chemistry 120 (2010) 4 |
| ISSN: | 0308-8146 1047-1057 |
| DOI: | 10.1016/j.foodchem.2009.11.049 |
| Popis: | A kinetic model for the formation of acrylamide in a fructose–asparagine reaction system at initial pH 5.5 is proposed, based on an approach called multiresponse kinetic modelling. The formation of acetic acid and formic acid from the degradation of fructose and its isomer glucose was included in the proposed kinetic model. The kinetic model suggests that the effect of temperature on acrylamide formation with fructose is more due to the preceding steps with the formation of the Schiff base. The use of fructose and lower pH resulted in a higher yield of acrylamide (3%), suggesting that both can play an important role in acrylamide mitigation. Furthermore, these models have shown that, at high temperatures (120–200 °C), the Maillard reaction rapidly goes into the advanced stages, forming high amounts of organic acids and high molecular weight melanoidins. Overall, these mechanistic models provide more insight of the formation of acrylamide in a quantitative way. |
| Databáze: | OpenAIRE |
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