Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/springer-journals/acrylamide-is-formed-in-the-maillard-reaction-OIBeJ0Wkbc
References (6)
-
L. Castle (1993)
Determination of acrylamide monomer in mushrooms grown on polyacrylamide gelJournal of Agricultural and Food Chemistry, 41
-
Fiona Martin, J. Ames (2001)
Formation of Strecker aldehydes and pyrazines in a fried potato model system.Journal of agricultural and food chemistry, 49 8
-
E. Dembinski, S. Bany (1991)
The Amino Acid Pool of High and Low Protein Rye Inbred Lines (Secale cereale L.)Journal of Plant Physiology, 138
-
H-D Belitz, W Grosch (1999)
Food Chemistry -
E. Tareke, P. Rydberg, P. Karlsson, S. Eriksson, M. Törnqvist (2002)
Analysis of acrylamide, a carcinogen formed in heated foodstuffs.Journal of agricultural and food chemistry, 50 17
-
J. Rosén, K. Hellenäs (2002)
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry.The Analyst, 127 7
- Publisher
- Springer Journals
- Copyright
- Copyright © 2002 by Nature Publishing Group
- Subject
- Science, Humanities and Social Sciences, multidisciplinary; Science, Humanities and Social Sciences, multidisciplinary; Science, multidisciplinary
- ISSN
- 0028-0836
- eISSN
- 1476-4687
- DOI
- 10.1038/419448a
- Publisher site
- See Article on Publisher Site
Abstract
Reports of the presence of acrylamide in a range of fried and oven-cooked foods 1,2 have caused worldwide concern because this compound has been classified as probably carcinogenic in humans 3 . Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide by this pathway.
Journal
Nature – Springer Journals
Published: Oct 3, 2002