Title: Effect of amino acids on acrylamide formation and elimination kinetics
Authors: Claeys, WL ×
De Vleeschouwer, Kristel
Hendrickx, Marc #
Issue Date: 2005
Publisher: Amer chemical soc
Series Title: Biotechnology Progress vol:21 issue:5 pages:1525-1530
Abstract: The effect of amino acids other than asparagine on acrylamide (AA) formation/ elimination kinetics was studied in an asparagine-glucose model system (0.01 M, pH 6) heated at temperatures between 140 and 200 degrees C. Addition of cysteine or lysine to the model significantly lowered the AA yield, whereas addition of glutamine had a strong promoting effect and of alanine a rather neutral effect on the AA formation. This was also reflected by AA formation/elimination kinetics, which for all model systems studied could be modeled by two consecutive first-order reactions. The ratio of the elimination to the formation rate constant increased from the systems to which glutamine or alanine was added, over the control model system, to the model systems that contained lysine or cysteine.
ISSN: 8756-7938
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science