PMID- 26434276
OWN - NLM
STAT- MEDLINE
DCOM- 20160413
LR  - 20181202
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 132
IP  - 1
DP  - 2012 May 1
TI  - Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation 
      from asparagine.
PG  - 168-74
LID - S0308-8146(11)01498-1 [pii]
LID - 10.1016/j.foodchem.2011.10.048 [doi]
AB  - This study aimed to investigate the mechanism of acrylamide formation during 
      heating asparagine (ASN) at elevated temperatures with glucose (GLC), and 
      5-hydroxymethyl-2-furfural (HMF). The results revealed that HMF rapidly reacted 
      with ASN, leading to acrylamide formation. The ASN-HMF model system generated 
      acrylamide more efficiently than the ASN-GLC model system during heating at 
      180 degrees C. A significantly higher amount of 3-aminopropionamide (3-APA) was formed in 
      the ASN-HMF model system than in the ASN-GLC model system within 5min at 180 degrees C. 
      The amount of 3-APA decreased after 5min of heating in both model systems while 
      the amount of acrylamide continued to increase in the ASN-HMF model system. 
      In-depth high resolution mass spectrometry analyses of reaction products formed 
      in the model systems together with the kinetic data suggested that HMF is a 
      potent carbonyl accelerating acrylamide formation during heating. 3-APA was found 
      as one of the key intermediates leading to acrylamide formation.
CI  - Copyright (c) 2011 Elsevier Ltd. All rights reserved.
FAU - Gokmen, Vural
AU  - Gokmen V
AD  - Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, 
      Turkey; Food Research Center, Hacettepe University, 06800 Beytepe, Ankara, 
      Turkey. Electronic address: vgokmen@hacettepe.edu.tr.
FAU - Kocadagli, Tolgahan
AU  - Kocadagli T
AD  - Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, 
      Turkey.
FAU - Goncuoglu, Neslihan
AU  - Goncuoglu N
AD  - Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, 
      Turkey.
FAU - Mogol, Burce Atac
AU  - Mogol BA
AD  - Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, 
      Turkey.
LA  - eng
PT  - Journal Article
DEP - 20111019
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 20R035KLCI (Acrylamide)
RN  - 7006-34-0 (Asparagine)
RN  - 70ETD81LF0 (5-hydroxymethylfurfural)
RN  - DJ1HGI319P (Furaldehyde)
SB  - IM
MH  - Acrylamide/*chemistry
MH  - Asparagine/*chemistry
MH  - Food Handling/*methods
MH  - Furaldehyde/*analogs & derivatives/chemistry
OTO - NOTNLM
OT  - 3-Aminopropionamide
OT  - 5-Hydroxymethyl-2-furfural
OT  - Acrylamide
OT  - Maillard reaction
OT  - Sugar dehydration
EDAT- 2012/05/01 00:00
MHDA- 2016/04/14 06:00
CRDT- 2015/10/06 06:00
PHST- 2011/06/20 00:00 [received]
PHST- 2011/07/28 00:00 [revised]
PHST- 2011/10/12 00:00 [accepted]
PHST- 2015/10/06 06:00 [entrez]
PHST- 2012/05/01 00:00 [pubmed]
PHST- 2016/04/14 06:00 [medline]
AID - S0308-8146(11)01498-1 [pii]
AID - 10.1016/j.foodchem.2011.10.048 [doi]
PST - ppublish
SO  - Food Chem. 2012 May 1;132(1):168-74. doi: 10.1016/j.foodchem.2011.10.048. Epub 
      2011 Oct 19.