Kinetic models as a route to control acrylamide formation in food

Bronislaw L. Wedzicha*, Donald S. Mottram, J. Stephen Elmore, Georgios Koutsidis, Andrew T. Dodson

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

67 Citations (Scopus)


A kinetic model for the formation of acrylamide in potato, rye and wheat products has been derived, and kinetic parameters calculated for potato by multi-response modeling of reducing sugar (glucose and fructose), amino acid, asparagine and acrylamide concentrations with time. The kinetic mechanism shares, with Maillard browning, a rate limiting (probably dicarbonylic) intermediate, and includes reaction steps of this intermediate which are competitive with respect to acrylamide formation. A pathway representing physical and/or chemical losses of acrylamide accounts for the measured reduction of acrylamide yield at long reaction times. A mechanistic hypothesis regarding the competing reactions of Strecker aldehyde formation and tautomerization followed by beta-elimination to give acrylamide, features in the kinetic model and can be used to determine the factors which steer the reaction towards acrylamide. A predictive application of this model is for 'what-if' experiments to explore the conditions which lead to reduced acrylamide yields.

Original languageEnglish
Title of host publicationChemistry and Safety of Acrylamide in Food
EditorsMendel Friedman, Don Mottram
Place of PublicationBoston, US
Number of pages19
ISBN (Electronic)9780387249803
ISBN (Print)9780387239200, 9781441936721
Publication statusPublished - 22 Apr 2005
Externally publishedYes

Publication series

NameAdvances in Experimental Medicine and Biology
ISSN (Print)0065-2598
ISSN (Electronic)2214-8019

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