Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part II: Competitive reactions
Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part II: Competitive reactions
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DOI：
10.1016/j.foodchem.2008.09.084
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发表时间：
2009-05-15
期刊：
影响因子：
8.8
通讯作者：
Hendrickx, Marc E.
中科院分区：
文献类型：
--
作者：
De Vleeschouwer, Kristel;Van der Plancken, Iesel;Hendrickx, Marc E.
在低湿度条件下，使用等摩尔的天冬酰胺-葡萄糖-氨基酸模型系统，在120至200 ℃之间的温度下加热，研究了添加除天冬酰胺之外的氨基酸对丙烯酰胺形成和消除反应动力学的影响。为此，选择谷氨酰胺和半胱氨酸。提出了一种机理模型，该模型由天冬酰胺-葡萄糖控制系统中发生的基本反应和假定涉及额外氨基酸的额外反应组成。使用该模型，将多响应建模应用于测量的响应（与之前相同加上添加的第二氨基酸的浓度）。为了测试基本模型的一致性并阐明额外的氨基酸作用于丙烯酰胺形成和消除的机制，将基本模型的不同反应步骤的动力学参数固定为对照系统的估计值。添加谷氨酰胺对丙烯酰胺的产率略有增加，导致丙烯酰胺形成和消除的速率常数显著增加。相反，半胱氨酸对丙烯酰胺产率具有显著的降低作用（>99%），这主要归因于依赖于半胱氨酸浓度的额外的丙烯酰胺消除反应。(C)2008爱思唯尔有限公司保留所有权利。
The effect of addition of amino acids, other than asparagine, on the kinetics of acrylamide formation and elimination reactions was investigated under low moisture conditions using equimolar asparagine-glucose-amino acid model systems, heated at temperatures between 120 and 200 degrees C. To this end, glutamine and cysteine were selected. A mechanistic model was proposed, composed of the basic reactions occurring in an asparagine-glucose control system on the one hand and of extra reactions in which the additional amino acids are assumed to be involved. Using this model, multiresponse modelling was applied on the responses measured (the same as before plus the concentration of the second amino acids added). In order to test the consistency of the basic model and to elucidate the mechanism(s) by which the additional amino acids act on acrylamide formation and elimination, the kinetic parameters for the different reaction steps of the basic model were fixed to the values estimated for the control system. Addition of glutamine had a slightly increasing effect on the yield of acrylamide, resulting in a significant increased rate constant for acrylamide formation and elimination. Cysteine on the contrary, had a pronounced reducing effect (>99%) on the acrylamide yield, which can mainly be attributed to an additional acrylamide elimination reaction which is dependent on the cysteine concentration. (C) 2008 Elsevier Ltd. All rights reserved.