Kinetics of Acrylamide Formation in Sugar-Asparagine model system
Date Issued
2005
Date
2005
Author(s)
Jhuang, Zong-lin
DOI
zh-TW
Abstract
Sweden National Food Administration revealed the presence of high acrylamide in fried or baked starchy food in 2002. The issue caught the attention of food scientist around the world. It has been proposed that the Maillard reaction of asparagine and reducing sugar played an important role on the formation of acrylamide. This was to investigate the formation kinetics of acrylamide in sugar-asparagine model system. The data showed that both glucose-asparagine and fructose-asparagine exhibited pseudo second order reaction with activation energy of 10.52 and 18.79 kcal/mol, respectively. As pH was raised from 5 to 8, the formation of acrylamide increased. When pH was greater than 8 , raising pH resulted in the reduction of acrylamide.
Subjects
丙烯醯胺
反應級數
活化能
acrylamide
reaction order
activation energy
Type
thesis
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