Knol Jeroen J, van Loon Wil A M, Linssen Jozef P H, Ruck Anne-Laure, van Boekel Martinus A J S, Voragen Alphons G J
Product Design and Quality Management Group and Laboratory of Food Chemistry, Department of Agrotechnology and Food Science, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands.
J Agric Food Chem. 2005 Jul 27;53(15):6133-9. doi: 10.1021/jf050504m.
A kinetic model for the formation of acrylamide in a glucose-asparagine reaction system is pro-posed. Equimolar solutions (0.2 M) of glucose and asparagine were heated at different temperatures (120-200 degrees C) at pH 6.8. Besides the reactants, acrylamide, fructose, and melanoidins were quantified after predetermined heating times (0-45 min). Multiresponse modeling by use of nonlinear regression with the determinant criterion was used to estimate model parameters. The proposed model resulted in a reasonable estimation for the formation of acrylamide in an aqueous model system, although the behavior of glucose, fructose, and asparagine was slightly underestimated. The formation of acrylamide reached its maximum when the concentration of sugars was reduced to about 0. This supported previous research, showing that a carbonyl source is needed for the formation of acrylamide from asparagine. Furthermore, it is observed that acrylamide is an intermediate of the Maillard reaction rather than an end product, which implies that it is also subject to a degradation reaction.
提出了一个葡萄糖-天冬酰胺反应体系中丙烯酰胺形成的动力学模型。将葡萄糖和天冬酰胺的等摩尔溶液（0.2 M）在pH 6.8条件下于不同温度（120-200摄氏度）加热。除反应物外，在预定加热时间（0-45分钟）后对丙烯酰胺、果糖和类黑素进行定量。使用具有行列式准则的非线性回归进行多响应建模以估计模型参数。所提出的模型对水相模型体系中丙烯酰胺的形成给出了合理估计，尽管葡萄糖、果糖和天冬酰胺的行为被略微低估。当糖浓度降至约0时，丙烯酰胺的形成达到最大值。这支持了先前的研究，表明从天冬酰胺形成丙烯酰胺需要一个羰基源。此外，观察到丙烯酰胺是美拉德反应的中间体而非终产物，这意味着它也会发生降解反应。
