Measurement of acrylamide and its precursors in potato, wheat, and rye model systems

Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Koutsidis, G., Dodson, A.T., Mottram, D.S. and Wedzicha, B.L. (2005) Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. Journal of Agricultural and Food Chemistry, 53 (4). pp. 1286-1293. ISSN 0021-8561 doi: 10.1021/jf048557b

Abstract/Summary

The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degreesC, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a large degree until the moisture contents of the cakes fell below 5%. Linear relationships were observed for acrylamide formation with the residual levels of asparagine and reducing sugars for all three food materials.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/13448
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Uncontrolled Keywords	acrylamide, asparagine, reducing sugars, free amino acids, rye, wheat, potato, MAILLARD REACTION, MASS-SPECTROMETRY, AMINO-ACIDS, ASPARAGINE, FOODSTUFFS, PRODUCTS, SUGARS, CHIPS
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