Inhibition of acrylamide formation in asparagine/d-glucose model system by NaCl addition View Full Text


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Article Info

DATE

2006-03-29

AUTHORS

Emil Kolek, Peter Šimko, Peter Simon

ABSTRACT

Addition of 1, 5 and 10% of NaCl to equimolar mixture of asparagine/D-glucose was applied to study any affects of this food additive on acrylamide formation in the mixture. The samples were heated at 171.17°C for 10 min and the content of acrylamide was followingly determined by GC-MS technique using negative chemical ionization procedure. For comparison purposes, acrylamide formation was studied also in the mixture without NaCl addition at the same conditions. The results proved considerable inhibiting effects of NaCl on the acrylamide formation in all mixtures with addition NaCl, when the acrylamide content was lowered roughly by 32, 36 and 40% in comparison to mixture without NaCl addition. Very important is a fact, that effective lowering of acrylamide content was observed already at 1% of NaCl addition what could make possible to apply this knowledge also in real technological procedures of food processing. More... »

PAGES

283-284

References to SciGraph publications

  • 2004-05-18. Brown potato croquettes low in acrylamide by coating with egg/breadcrumbs in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s00217-006-0319-8

    DOI

    http://dx.doi.org/10.1007/s00217-006-0319-8

    DIMENSIONS

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