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Acrylamide from Maillard reaction products

Acrylamide from Maillard reaction products The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking 1,2 has raised much concern 3,4 , but the chemical mechanism(s) governing its production are unclear. Here we show that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides) 5 . Our findings indicate that the Maillard-driven generation of flavour and colour in thermally processed foods can — under particular conditions — be linked to the formation of acrylamide. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nature Springer Journals

Acrylamide from Maillard reaction products

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References (5)

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
10.1038/419449a
Publisher site
See Article on Publisher Site

Abstract

The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking 1,2 has raised much concern 3,4 , but the chemical mechanism(s) governing its production are unclear. Here we show that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides) 5 . Our findings indicate that the Maillard-driven generation of flavour and colour in thermally processed foods can — under particular conditions — be linked to the formation of acrylamide.

Journal

Nature – Springer Journals

Published: Oct 3, 2002

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