天冬酰胺-糖模型体系加热过程中丙烯酰胺生成与消除的动力学

Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system.

作者信息

Claeys Wendie L, De Vleeschouwer Kristel, Hendrickx Marc E

机构信息

Center for Food and Microbial Technology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

出版信息

J Agric Food Chem. 2005 Dec 28;53(26):9999-10005. doi: 10.1021/jf051197n.

DOI:10.1021/jf051197n

PMID:16366686

Abstract

The kinetics of acrylamide (AA) was analyzed by heating a simple model system consisting of asparagine and glucose, fructose, or sucrose (0.01 M, pH 6) at temperatures between 140 and 200 degrees C. The AA concentration appeared to be the net result of simultaneous formation and elimination. A general kinetic model describing the AA yield was identified, and kinetic parameters were obtained by nonlinear regression on the nonisothermally derived data. On the basis of kinetic parameters, the AA formation appeared to proceed faster and to be more temperature sensitive in the asparagine-glucose than in the asparagine-fructose model system. The AA elimination kinetics, on the other hand, was similar. Significantly less AA was formed in the asparagine-sucrose model system as compared to the model systems with glucose or fructose.

摘要

通过加热由天冬酰胺与葡萄糖、果糖或蔗糖（0.01 M，pH 6）组成的简单模型体系，在140至200摄氏度之间的温度下分析丙烯酰胺（AA）的动力学。AA浓度似乎是同时形成和消除的净结果。确定了一个描述AA产率的通用动力学模型，并通过对非等温导出数据进行非线性回归获得了动力学参数。基于动力学参数，在天冬酰胺-葡萄糖模型体系中AA的形成似乎比在天冬酰胺-果糖模型体系中进行得更快且对温度更敏感。另一方面，AA消除动力学是相似的。与含有葡萄糖或果糖的模型体系相比，在天冬酰胺-蔗糖模型体系中形成的AA明显更少。