Effect of ten amino acids on elimination of acrylamide in a model reaction system

Abstract

Ten (10) amino acids (asparagine, aspartic acid, cysteine, glycine, glutamic acid, glutamine, methionine, leucine, tyrosine and lysine) were used to test their effect on elimination of acrylamide, when co-heating of 10 mol of acrylamide respectively with 0.1 mmol of amino acids at 160C for 15 min, acrylamide was eliminated from 7.4% (asparagine) to 94.4% (cysteine) at natural pH, and 11.4% (glutamic acid) to 94.8% (cysteine) at pH 7.0. It was found that cysteine, glysine and lysine showed much higher reactivity with acrylamide than the other seven amino acids. When the molar ratios of amino acid to acrylamide were increased to 60:1 for cysteine and glycine, and 80:1 for lysine, acrylamide in the reaction system was almost eliminated. The elimination efficiencies of the three amino acids for acrylamide were enhanced by addition of glucose. Liquid chromatography/time-of-flight mass spectroscopy showed that cysteine, glycine, and lysine adducted with two molecules of acrylamide, while the other amino acids except for glutamic acid (no adduct compounds were found) just adducted with one mole of acrylamide. This finding may partly explain why cysteine, glycine and lysine showed high capacity to reduce acrylamide content in high-temperature processing food.

Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée

“…The content of aspartic acid and β-alanine in sea buckthorn raw purée was 5.25 ± 0.02 mg/kg DW and 5.09 ± 0.20 mg/kg DW, respectively. Furthermore, other amino acids may have a positive effect in reducing ACR in some model systems, such as proline, tryptophan, cysteine, glycine, lysine [28,29].…”

“…Moreover, the daily intake of ACR and HMF is usually influenced by individual consumption-patterns. However, the food-industry environment consistently pursued measures to reduce the amount of ACR and HMF in food products by applying effective quantification strategies [28,29,33,34,35].…”

Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural

“…Thus, adding cysteine and glycine may not promote acrylamide elimination through free radicals produced during the Maillard reaction (Friedman & Levin, 2008); They may inhibit acrylamide formation by competing with asparagine (Rydberg et al, 2003), or eliminating the formed acrylamide by Michael adduction (Koutsidis et al, 2009;Liu, Chen, Man, Dong, & Hu, 2011;Yu, Ou, Deng, Huang, & Zhang, 2013;Zamora, Delgado, & Hidalgo, 2010).…”

Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée

“…Although, the ACR formation involves the condensation of the amino group of asparagine (as the principal precursor) and the carbonyl groups of reducing sugars, when the samples are subjected to heat [Becalski et al, 2003;Mottram et al, 2002;Stadler et al, 2002;Zyzak et al, 2003], other amino acids may have a posi-tive effect in obtaining small amounts of ACR in some model systems, such as proline, tryptophan, cysteine, glycine, lysine, etc. [Yu et al, 2013;Koutsidis et al, 2009]. The differences in ACR content between P1 and P2 plum purée at a temperature below 80°C, apart from the variations of heating duration, could also be caused by the higher content of proline in P2 sample, which could lead to a low ACR production.…”