Acrylamide is formed in the Maillard reaction

Acrylamide is formed in the Maillard reaction

Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maill...

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Veröffentlicht in:Nature (London) 2002-10, Vol.419 (6906), p.448-449
Hauptverfasser: Mottram, Donald S, Wedzicha, Bronislaw L, Dodson, Andrew T
Format: Artikel
Sprache:eng
Schlagworte:
Acrylamide - chemistry
Amino Acids - chemistry
Asparagine - chemistry
Carbohydrates - chemistry
Food
Glucose - chemistry
Hot Temperature
Maillard Reaction
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Zusammenfassung:Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide by this pathway.
ISSN:0028-0836
1476-4687
DOI:10.1038/419448a