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http://dx.doi.org/10.3746/jfn.2008.13.2.134

The Effect of pH on the Formation of Acrylamide and Acrylate from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction  

Kim, Ji-Sang (Department of Food and Nutrition, Kyung Hee University)
Lee, Young-Soon (Department of Food and Nutrition, Kyung Hee University)
Publication Information
Preventive Nutrition and Food Science / v.13, no.2, 2008 , pp. 134-137 More about this Journal
Abstract
This study was conducted to investigate the effect of pH on the formation of acrylamide and acrylate from glucose and fructose reacting with amino acid enantiomers by the Maillard reaction. The acrylamide content was increased with increasing pH, except for Fru/D-Asn system. Both acrylamide and acrylate contents were higher in the glucose-based system compared to the fructose-based system at pH 10.0. However, according to amino acid enantiomers, only the acrylamide content showed a difference in the fructose-based system. In addition, the acrylate content was increased with increasing pH except in the Glc/L-Asn system. Acrylate formation was observed specifically at pH 4.0 for both the Glc/D-Asn and Fru/D-Asn systems.
Keywords
acrylamide; acrylate; amino acid enantiomers; Maillard reaction;
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