By Kerstin Skog, Jan Alexander
It's referred to now that heating carbohydrate-rich meals may cause the formation of acrylamide and additional study is probably going to teach that different dangerous compounds are shaped throughout the warmth therapy of meals. hence assessing the dangers posed to shoppers by way of acrylamide and different almost certainly carcinogenic and genotoxic compounds reminiscent of heterocyclic amines and PhIP is a concern for the meals undefined. This new booklet provides the newest examine within the zone, discussing the mechanisms of formation of damaging compounds in the course of warmth remedy, the research of unsafe compounds, ways to investigate the dangers they pose and novel the right way to reduce their formation in foodstuff items.
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Extra resources for Acrylamide and Other Hazardous Compounds in Heat-treated Foods
E. the Schiff base or N-glycoside. A key finding by Yaylayan and coworkers is a feasible route to the decarboxylated Schiff base and subsequently decarboxylated Amadori product. A final and rate limiting step is the cleavage of the carbon-nitrogen covalent bond to produce acrylamide (see Fig. 1). A similar mechanism was proposed by Zyzak et al. (2003). They provided concrete evidence for the decarboxylated species (decarboxylated Amadori or Schiff intermediate of asparagine) by mass spectrometry using model systems.
They provided concrete evidence for the decarboxylated species (decarboxylated Amadori or Schiff intermediate of asparagine) by mass spectrometry using model systems. Furthermore, in this scheme, acrylamide may be formed directly by elimination of the early decarboxylated Schiff intermediate (azomethine ylide). Alternatively, acrylamide could also be formed indirectly from the decarboxylated Schiff (hydrolysis) or Amadori (elimination) intermediates via 3-aminopropionamide, that can further degrade (elimination of ammonia) at elevated temperatures to furnish acrylamide.
STRECKER A (1862), `A note concerning a peculiar oxidation by alloxan', Liebigs Ann Chem, 123, 362±365. SURDYK N, ROSEN J, ANDERSSON R and AMAN P (2004), `Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread', J Agric Food Chem, 52, 2047±2051. TAEYMANS D, WOOD J, ASHBY P, BLANK I, STUDER A, STADLER R H, GONDE P, VAN EIJCK P, LALLJIE S, LINGNERT H, LINDBLOM M, MATISSEK R, MULLER D, TALLMADGE D, O'BRIEN and WHITMORE T (2004), `A review of acrylamide: An industry perspective on research, analysis, formation and control', Crit Rev Food Sci Nutr, 44, 323±347.
Acrylamide and Other Hazardous Compounds in Heat-treated Foods by Kerstin Skog, Jan Alexander