Stability of acrylamide in model systems and its reactivity with selected nucleophiles

被引：63

作者：

Adams, An ^{[1
]}

Hamdani, Samira ^{[1
,2
]}

Van Lancker, Fien ^{[1
]}

Mejri, Slah ^{[2
]}

De Kimpe, Norbert ^{[1
]}

机构：

[1] Univ Ghent, Dept Organ Chem, Fac Biosci Engn, B-9000 Ghent, Belgium

[2] Univ 7th November Carthage, Natl Agron Inst Tunisia, Tunis, Tunisia

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 05期

基金：

比利时弗兰德研究基金会;

关键词：

Acrylamide; Stability; Mitigation; Condensation products; Cysteine; Michael addition; ELIMINATION; REDUCTION; CHEMISTRY; IONS;

D O I：

10.1016/j.foodres.2010.04.033

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Since the discovery of relatively high amounts of the carcinogenic acrylamide in heat-processed food products, many studies have been devoted to the formation of acrylamide. However, as acrylamide is an alpha,beta-unsaturated amide, subsequent reactions can provoke the desired removal of this compound. Therefore, the stability of acrylamide and its reactivity with various food-relevant nucleophiles were studied. The results showed that acrylamide was quite stable in aqueous solutions, but much less in dry reaction conditions. Buffer type and pH had a significant influence on the decrease of free acrylamide. The presence of amino acids with a nucleophilic side chain considerably decreased the free acrylamide, due to Michael-type addition reactions. The highest reactivity was noted for cysteine, leading to the formation of the mono-addition product cysteine-S-beta-propionamide, as well as to the double addition product. Other nucleophiles, such as lysine, arginine, serine and ascorbic acid, were less reactive, but yielded comparable condensation products. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1517 / 1522

页数：6

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