A kinetic model for the formation of acrylamide in potato, rye and wheat products has been derived, and kinetic parameters calculated for potato by multi-response modeling of reducing sugar (glucose and fructose), amino acid, asparagine and acrylamide concentrations with time. The kinetic mechanism shares, with Maillard browning, a rate limiting (probably dicarbonylic) intermediate, and includes reaction steps of this intermediate which are competitive with respect to acrylamide formation. A pathway representing physical and/or chemical losses of acrylamide accounts for the measured reduction of acrylamide yield at long reaction times. A mechanistic hypothesis regarding the competing reactions of Strecker aldehyde formation and tautomerization followed by beta-elimination to give acrylamide, features in the kinetic model and can be used to determine the factors which steer the reaction towards acrylamide. A predictive application of this model is for 'what-if' experiments to explore the conditions which lead to reduced acrylamide yields.
CITATION STYLE
Wedzicha, B. L., Mottram, D. S., Elmore, J. S., Koutsidis, G., & Dodson, A. T. (2005). Kinetic models as a route to control acrylamide formation in food. Advances in Experimental Medicine and Biology, 561, 235–253. https://doi.org/10.1007/0-387-24980-X_18
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