Study of factors affecting acrylamide levels in model systems
2006
Ciesarova, Z.(Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic)) E-mail:[email protected] | Kiss, E.(Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic)) | Kolek, E.(Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic))
The aim of this study was to evaluate the effects of two starch matrices (potato, wheat), proportion of glucose and fructose, and water addition on the formation of acrylamide. The experiments were carried out in model systems under isothermal conditions. Acrylamide was determined by GC/MS-NCI technique. Besides the reaction temperature and time, water content was one of the most important factors in the formation of acrylamide. Minimal acrylamide formation was observed at the water concentration 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. The effects of potato and wheat starches were similar. Fructose was more effective for the acrylamide formation than 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 middle values of added water.
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