Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

The Effect of pH on the Formation of Acrylamide and Acrylate from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction

  • Kim, Ji-Sang (Department of Food and Nutrition, Kyung Hee University) ;
  • Lee, Young-Soon (Department of Food and Nutrition, Kyung Hee University)
  • Published : 2008.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effect of pH on the formation of acrylamide and acrylate from glucose and fructose reacting with amino acid enantiomers by the Maillard reaction. The acrylamide content was increased with increasing pH, except for Fru/D-Asn system. Both acrylamide and acrylate contents were higher in the glucose-based system compared to the fructose-based system at pH 10.0. However, according to amino acid enantiomers, only the acrylamide content showed a difference in the fructose-based system. In addition, the acrylate content was increased with increasing pH except in the Glc/L-Asn system. Acrylate formation was observed specifically at pH 4.0 for both the Glc/D-Asn and Fru/D-Asn systems.

Keywords

References

  1. Johnson KA, Gorzinski SJ, Bodner KM, Campbell RA, Wolf CH, Friedman MA. 1986. Chronic toxicity and oncogenicity study on acrylamide incorporated in the drinking water of Fischer 344 rats. Toxicol Appl Pharmacol 85: 154-168 https://doi.org/10.1016/0041-008X(86)90109-2
  2. IARC Monographs. 1993. Acrylamide; International Agency for Research on Cancer, Information of acrylamide in food. Swedish National Food Administration. Uppsala, Sweden
  3. European Commission. 2002. Scientific Committee on Food: Opinion of the Scientific Committee on Food on new findings regarding the presence of acrylamide in food. Brussels, Belgium
  4. FAO/WHO. 2002. Consultation on the Health Implications of Acrylamide in Food. Summary report of a meeting held in Geneva. Geneva, Switzerland
  5. Mottram DS, Wedzicha BL, Dodson AT. 2002. Acrylamide is formed in the Maillard reaction. Nature 419: 448-449 https://doi.org/10.1038/419448a
  6. Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S. 2002. Acrylamide from Maillard reaction products. Nature 419: 449-450 https://doi.org/10.1038/419449a
  7. Zyzak DV, Sanders RA, Stojanovic M, Tallmadge DH, Eberhart BL, Ewald DK. 2003. Acrylamide formation mechanism in heated foods. J Agric Food Chem 51: 4782-4787 https://doi.org/10.1021/jf034180i
  8. Friedman M. 2003. Chemistry, biochemistry, and safety of acrylamide. J Agric Food Chem 51: 4504-4526 https://doi.org/10.1021/jf030204
  9. Becalski A, Lau BPY, Lewis D, Seaman S. 2003. Acrylamide in foods: occurrence, sources and modeling. J Agric Food Chem 51: 802-808 https://doi.org/10.1021/jf020889y
  10. Biedermann M, Grob K. 2003. Model studies on acrylamide formation in potato, wheat flour and corn starch; ways to reduce acrylamide contents in bakery ware. Mitt Geb Lebensm Unters Hyg 94: 406-422
  11. Rydberg P, Eriksson S, Tareke E, Karlsson P, Ehrenberg L, Tornqvist M. 2003. Investigations of factors that influence the acrylamide content of heated foodstuffs. J Agric Food Chem 51: 7012-7018 https://doi.org/10.1021/jf034649
  12. Tareke E, Rydberg P, Karlsson P, Eriksson S, Tornqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50: 4998-5006 https://doi.org/10.1021/jf020302f
  13. Elder VA, Fulcher JG, Leung HK, Topor MG. 2005. Method for reducing acrylamide formation in thermally processed foods such as snack foods and bakery products. US Patent 2004-929922 20040830
  14. Lindsay RC, Jang S. 2005. Model systems for evaluating factors affecting acrylamide formation in deep fried foods. Adv Exp Med Biol 561: 329-341 https://doi.org/10.1007/0-387-24980-X_25
  15. Nawaz MS, Franklin W, Cerniglia CE. 1993. Degradation of acrylamide by immobilized cells of a Pseudomonas sp. and Xanthomonas maltophilia. Can J Microbiol 39: 207-212 https://doi.org/10.1139/m93-029
  16. Nawaz MS, Khan AA, Seng JE, Leakey JE, Siitonen PH, Cerniglia CE. 1994. Purification and characterization of an amidase from an acrylamide-degrading Rhodococcus sp. Appl Environ Microbiol 60: 3343-3348
  17. Shanker R, Ramakrishna C, Seth PK. 1990. Microbial degradation of acrylamide monomer. Arch Microbiol 154: 192-198 https://doi.org/10.1007/BF00423332
  18. Wang C, Lee C. 2001. Denitrification with acrylamide by pure culture of bacteria isolated from acrylonitrile-butadiene-styrene resin manufactured wastewater treatment system. Chemosphere 44: 1047-1053 https://doi.org/10.1016/S0045-6535(00)00503-8
  19. Zabaznaya EV, Kozulin SV, Voronin SP. 1998. Selection of strains transforming acrylonitrile and acrylamide into acrylic acid. Appl Biochem Microbiol 34: 341-345
  20. Nawaz MS, Billedeau SM, Cerniglia CE. 1998. Influence of selected physical parameters on the biodegradation of acrylamide by immobilized cells of Rhodococcus sp. Biodegradation 9: 381-387 https://doi.org/10.1023/A:1008383710019
  21. Senyuva HZ, Gokmen V. 2006. Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography-mass spectrometry method. Food Chem 97: 539-545 https://doi.org/10.1016/j.foodchem.2005.06.005
  22. Yaylayan VA, Wnorowski A, Perez-Locas C. 2003. Why asparagine needs carbohydrates to generate acrylamide. J Agric Food Chem 51: 1753-1757 https://doi.org/10.1021/jf0261506
  23. Biedermann M, Noti A, Biedermann-Brem S, Mozzetti V, Grob K. 2002. Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes. Mitt Geb Lebensm Unters Hyg 93: 668-687
  24. Claeys WL, de Vleeschouwer K, Hendrickx ME. 2005. Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system. J Agric Food Chem 53: 9999-10005 https://doi.org/10.1021/jf051197n