Acrylamide is a genotoxic compound produced in foods probably through the Maillard reaction. Acrylamide undergoes processes during cooking that leads to its loss. The aim of this research is to acquire knowledge on the mechanisms of acrylamide loss using kinetic studies, and to incorporate this knowledge in a broader kinetic model. Particular attention is placed on the Michael addition reaction, i.e., the reaction of the vinyl group of acrylamide with amino or sulfhydryl groups. Two model systems have been used for the study of the kinetics of acrylamide loss: an aqueous system and a dry solid system. The aqueous system has provided information on the Michael addition reaction of acrylamide with amino acids, with particular emphasis on glycine and proline, which were found to have the highest rates of reaction. Experiments on the dry solid system have shown that other reactions pathways different than the Michael addition might take place in foods in conjunction with amino dependent reactions. A mechanism based on the crystallisation of the amino acids has been proposed to explain the kinetic behaviour observed. To try to increase our understanding on the Michael addition reaction, ab initio methods and molecular mechanics have been employed for the investigation of an acrylamide-glycine reaction. Furthermore, multiresponse modelling has been employed on the development of a kinetic model for acrylamide formation and loss using data from the heating of potato, rye, and wheat cakes heated at 180 QC. This model can be used for the prediction of the formation and loss of acrylamide in foods.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:579531 |
| Date | January 2007 |
| Creators | Mojica Lázaro, Jonás |
| Publisher | University of Leeds |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
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