Journal
FOOD CHEMISTRY
Volume 107, Issue 1, Pages 26-31Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.07.013
Keywords
acrylamide; pH; modelling; additive; potato
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The impact on acrylamide formation of several additives was investigated as well as the mechanisms behind it. In a potato powder model system, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, merely due to the lowering of the pH. Free glycine, L-lysine and L-cysteine also lowered acrylamide, while keeping the pH at its original level. L-glutamine increased the formation of acrylamide. A synergistic acrylamide lowering effect was observed, adding citric acid and glycine or L-lysine to the model system. Yet, a combination of these amino acids with acetic acid appeared to induce a restricted antagonistic acrylamide lowering effect. Calcium and magnesium ions induced a supplementary acrylamide reduction in addition to a lower pH of the food matrix. No lowering effect was however observed upon NaCl addition to the model system. (C) 2007 Elsevier Ltd. All rights reserved.
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