Acrylamide from Maillard reaction products |
| |
Authors: | Stadler Richard H Blank Imre Varga Natalia Robert Fabien Hau Jörg Guy Philippe A Robert Marie-Claude Riediker Sonja |
| |
Institution: | Nestlé Research Center, Lausanne, Switzerland. richard.stadler@rdls.nestle.com |
| |
Abstract: | The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, 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). 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. |
| |
Keywords: | |
本文献已被 PubMed 等数据库收录! |
|