Acrylamides from Malliard reactions

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I thought this might be of interest to some here.

Food chemistry: Acrylamide is formed in the Maillard reaction

Reports of the presence of acrylamide in a range of fried and oven-cooked

foods have caused worldwide concern because this compound has been

classified as probably carcinogenic in humans. Here we show how acrylamide

can be generated from food components during heat treatment as a result of

the Maillard reaction between amino acids and reducing sugars. We find that

asparagine, a major amino acid in potatoes and cereals, is a crucial

participant in the production of acrylamide by this pathway.

http://www.nature.com/cgi-taf/DynaPage.taf?file=/nature/journal/v419/n6906/a

bs/419448a_fs.html & filetype= & _UserReference=C0A804ED46539193B50610C8C6A13D9E

DB98

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Food chemistry: 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 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.

http://www.nature.com/cgi-taf/DynaPage.taf?file=/nature/journal/v419/n6906/a

bs/419449a_fs.html

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

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