Study of factors affecting acrylamide levels in model systems

Zuzana Ciesarová, Eugen Kiss and Emil Kolek
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Zuzana Ciesarová: Food Research Institute, Bratislava, Slovak Republic
Eugen Kiss: Food Research Institute, Bratislava, Slovak Republic
Emil Kolek: Food Research Institute, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2006, vol. 24, issue 3, 133-137

Abstract: The factors important for the acrylamide formation in model systems were studied. The effects of two starch matrices (potato, wheat), the share of two monosaccharides (glucose and fructose) on the formation of acrylamide, and the impact of water addition were compared in model systems under isothermal conditions. Acrylamide was determined by GC/MS-NCI technique. The results showed that the water content is one of the most important factors in the formation of acrylamide, besides the reaction temperature and time. The minimum of acrylamide formation was observed at the water content between 25 and 40%; outside of this range, the acrylamide concentration was higher. The presence of starch reduced the amount of acrylamide formed from asparagine and saccharide, moreover, the effects of potato and wheat starches were similar. Fructose was more effective for the acrylamide formation in comparison with glucose. The combined contribution of glucose and fructose in the mixture with asparagine and starch to the acrylamide level corresponded to the sum of separate contributions of saccharides only at the middle content of added water.

Keywords: acrylamide; water content; GC-MS; Maillard reaction (search for similar items in EconPapers)
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:24:y:2006:i:3:id:3308-cjfs

DOI: 10.17221/3308-CJFS

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