A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system


GÖKMEN V., Senyuva H.

FOOD ADDITIVES AND CONTAMINANTS, vol.23, no.4, pp.348-354, 2006 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 23 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1080/02652030500482355
  • Journal Name: FOOD ADDITIVES AND CONTAMINANTS
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.348-354
  • Keywords: acrylamide, kinetics, formation, degradation, temperature dependence, MAILLARD REACTION, HEATED FOODSTUFFS, POTATOES, PRODUCTS, SUGARS, WHEAT

Abstract

The potential of acrylamide formation and degradation was studied in fructose-asparagine reaction system at different temperatures (120-200 degrees C). Kinetic data for concurrent formation and degradation of acrylamide was analysed based on a simplified form of chemical reaction in series in which acrylamide occurred as an intermediate. Experimental results revealed that the reaction proceeds zero order and first order with respect to asparagine and fructose, respectively. The thermal degradation of acrylamide was determined to be first order in fructose-glycine reaction system. The concurrent formation and degradation of acrylamide followed a typical kinetic pattern at the temperatures studied. Thermal degradation was observed within 60 min at T > 150 degrees C, while only the accumulation was noted at T < 150 degrees C. The mathematical model fitted to experimental data very well within temperature range of 120-200 degrees C. The temperature dependence of both acrylamide formation and degradation were found to obey Arrhenius law, and the activation energies were 52.1 kJ/mol and 72.9 kJ/mol, respectively.