Acrylamide and pyrazine formation in model systems containing asparagine

Georgios Koutsidis, Ana de la Fuente, Chrisa Dimitriou, Antonia Kakoulli, Bronislaw Wedzicha, Donald Mottram

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)

Abstract

The effect of different sugars and glyoxal on the formation of acrylamide in low-moisture starch-based model systems was studied, and kinetic data were obtained. Glucose was more effective than fructose, tagatose, or maltose in acrylamide formation, whereas the importance of glyoxal as a key sugar fragmentation intermediate was confirmed. Glyoxal formation was greater in model systems containing asparagine and glucose rather than fructose. A solid phase microextraction GC-MS method was employed to determine quantitatively the formation of pyrazines in model reaction systems. Substituted pyrazine formation was more evident in model systems containing fructose; however, the unsubstituted homologue, which was the only pyrazine identified in the headspace of glyoxal?asparagine systems, was formed at higher yields when aldoses were used as the reducing sugar. Highly significant correlations were obtained for the relationship between pyrazine and acrylamide formation. The importance of the tautomerization of the asparagine?carbonyl decarbox-ylated Schiff base in the relative yields of pyrazines and acrylamide is discussed.
Original languageEnglish
Pages (from-to)6105-6112
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number15
DOIs
Publication statusPublished - Jul 2008

Fingerprint

Dive into the research topics of 'Acrylamide and pyrazine formation in model systems containing asparagine'. Together they form a unique fingerprint.

Cite this