Influence of D-glucose polymers on acrylamide elimination during heating – a model study

Kolek, E., Food Research Institute, Bratislava; Šimko, P., Food Research Institute, Bratislava; Šimon, P., Food Research Institute, Bratislava; Jorík, V., Food Research Institute, Bratislava; Šimúth, T., Food Research Institute, Bratislava

Influence of D-glucose polymers on acrylamide elimination during heating – a model study

2008

Kolek, E., Food Research Institute, Bratislava (Slovak Republic) | Šimko, P., Food Research Institute, Bratislava (Slovak Republic) | Šimon, P., Food Research Institute, Bratislava (Slovak Republic) | Jorík, V., Food Research Institute, Bratislava (Slovak Republic) | Šimúth, T., Food Research Institute, Bratislava (Slovak Republic)

Acrylamide was applied on naturally occurring d-glucose polymers – potato, rice, wheat and maize starch as well as cellulose and heated at temperatures between 100 deg C and 180 deg C to study catalytic effects of their crystalline structures on acrylamide elimination at given conditions. At chosen time intervals, samples were analysed for acrylamide contents by GC-MS using negative chemical ionization procedure. The same experiment was carried out with Teflon as the blank matrix. All polymers were found to bring about a decrease in acrylamide contents due to polymerization reactions stimulated by their crystalline structures to be confirmed by X-ray powder diffraction technique, when residual acrylamide contents were lower for all d-glucose polymers in comparison to Teflon. The greatest decrease in acrylamide content was observed for the cellulose matrix able to decrease it by 25%. The kinetic analysis of these processes showed that the influence of cellulose on the rate of acrylamide elimination was highest for temperatures slightly above 100 deg C. In general, importance of cellulose to AA elimination is stressed by the fact that its crystalline structure is stabile during heating in presence of water in real food systems while starches loosing their catalytic effects due to disappearance of their crystalline structures forming amorphous swollen matrix.

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