Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 22, 2004, Pages 6837-6842

  Robert, Fabien ^a   Vuataz, Gilles ^a   Pollien, Philippe ^a   Saucy, Françoise ^a   Alonso, Maria Isabelle ^a   Bauwens, Isabelle ^a   Blank, Imre ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Acrylamide; Asparagine; Crystalline state; Crystallization water; DSC; Fructose; Galactose; Glucose; HPLC; Low moisture systems; Maillard reaction; Molecular mobility; PTR MS

Indexed keywords

ACRYLAMIDE; ASPARAGINE;

ARTICLE; CHEMICAL REACTION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PROCESSING; HEATING; MELTING POINT; MOISTURE; PHYSICAL CHEMISTRY; TEMPERATURE;

ACRYLAMIDE; ASPARAGINE; CHEMISTRY, PHYSICAL; CRYSTALLIZATION; FOOD HANDLING; FRUCTOSE; GALACTOSE; GLUCOSE; HEAT; KINETICS; MAILLARD REACTION; MODELS, CHEMICAL;

EID: 7244236362     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0492464     Document Type: Article

References (22)

1. Tareke, E.; Rydberg, P.: Karlsson, P.; Eriksson, S.; Törnqvist, M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 2002, 50, 4998-5006.
2. Friedman, M. Chemistry, biochemistry, and safety of acrylamide. A review. J. Agric. Food Chem. 2003, 51, 4504-4526.
3. Taeymans, D.; Wood, J.; Ashby, P.; Blank, I.; Studer, A.; Stadler, R. H.; Gondé, P.; van Eijck, P.; Lalljie, S.; Lingert, H.; Lindblom, M.; Matissek, R.; Müller, D.; Tallmadge, D.; O'Brien, J.; Thompson, S.; Silvani, D.; Whitemore, T. A review of acrylamide: An industry perspective on research, analysis, formation, and control. Crit. Rev. Food Sci. Nutr. 2004, 44, in press.
4. Mottram, D. S.; Wedzicha, B. L.; Dodson, A. T. Food chemistry: Acrylamide is formed in the Maillard reaction. Nature 2002, 419, 448-449.
5. Stadler, R. H.; Blank, I.; Varga, N.; Robert, F.; Hau, J.; Guy, Ph. A.; Robert, M.-C.; Riediker, S. Food chemistry: Acrylamide from Maillard reaction products. Nature 2002, 419, 449-450.
6. Weisshaar, R.; Gutsche, B. Formation of acrylamide in heated potato products - model experiments pointing to asparagine as precursor. Deutsch. Lebensm. Rundsch. 2002, 98, 397-400.
7. Becalski, A.; Lau, B. P.-Y.; Lewis, D.; Seaman, S. Acrylamide in food: Occurrence, sources, and modeling. J. Agric. Food Chem. 2003, 51, 802-808.
8. Yaylayan, V. A.; Wnorowski, A.; Perez Locas, C. Why asparagine needs carbohydrates to generate acrylamide. J. Agric. Food Chem. 2003, 51, 1753-1757.
9. Yasuhara, A.; Tanaka, Y.; Hengel, M.; Shibamoto, T. Gas chromatographic investigation of acrylamide formation in browning model systems. J. Agric. Food Chem. 2003, 51, 3999-4003.
10. Zyzak, D. V.; Sanders, R. A.; Stojanovic, M.; Tallmadge, D. H.; Eberhart, B. L.; Ewald, D. K.; Gruber, D. C.; Morsch, T. R.; Strothers, M. A.; Rizzi, G. P.; Villagran, M. D. Acrylamide formation mechanisms in heated foods. J. Agric. Food Chem. 2003, 51, 4782-4787.
11. Granvogl, M.; Jezussek, M.; Koehler, P.; Schieberle, P. Quantitation of 3-aminopropionamide in potatoes - A minor but potent precursor in acrylamide formation J. Agric. Food Chem. 2004, 52, 4751-4757.
12. Stadler, R. H.; Robert, F.: Riediker, S.; Varga, N.; Davidek, T.; Devaud, S.; Goldmann, T.; Hau, J.; Blank, I. In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the Maillard reaction. J. Agric. Food Chem. 2004, 52, 5550-5558.
13. Gertz, C.; Klostermann, S. Analysis of acrylamide and mechanisms of its formation in deep-fried products. Eur. J. Lipid Sci. Technol. 2002, 104, 762-771.
14. Gertz, C.; Klostermann, S.; Kochhar, S. P. Deep frying: The role of water from food being fried and acrylamide formation. Oleagineux Corps Gras Lipides 2004, 10, 297-303.
15. Biedermann, M.; Noti, A.; Biederman-Brem, S.; Mozzetti, V.; Grob, K. Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes. Mitt. Lebensm. Hyg. 2002, 93, 668-687.
16. Vattem, D. A.; Shetty, K. Acrylamide in food: A model for mechanism of formation and its reduction. Innov. Food Sci. Emerg. Technol. 2003, 4, 331-338.
17. Jung, M. Y.; Choi, D. S.; Ju, J. W. A novel technique for the limitation of acrylamide formation in fried and baked corn chips and in French fries. J. Food Sci. 2003, 68, 1287-1290.
18. Amrein, T. M.; Bachmann, S.; Noti, A.; Biedermann, M.; Barbosa, M. F.; Biedermann-Brem, S.: Grob, K.; Keiser, A.; Realini, P.; Escher, F.; Amadó, R. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems. J. Agric. Food Chem. 2003, 51, 5556-5560.
19. Rydberg, P.; Eriksson, S.; Tareke, E.; Karlsson, P.; Ehrenberg, L.; Törnqvist, M. Investigations on factors that influence the acrylamide content of heated foodstuffs. J. Agric. Food Chem. 2003, 51, 7012-7018.
20. Pollien, P.; Lindinger, C.; Yeretzian, C.; Blank, I. Proton-transfer reaction mass spectrometry is a suitable tool for on-line monitoring of acrylamide in food and Maillard systems. Anal. Chem. 2003, 75, 5488-5494.
21. Stadler, R. H.; Verzegnassi, L.; Varga, N.; Grigorov, M.; Studer, A.; Riediker, S.; Schilter, B. Formation of vinylogous compounds in model Maillard reaction systems. Chem. Res. Toxicol. 2003, 16, 1242-1250.
22. Taubert, D.; Harlfinger, S.; Henkes, L.; Berkels, R.; Schömig, E. Influence of processing parameters on acrylamide formation during frying of potatoes. J. Agric. Food Chem. 2004, 52, 2735-2739.