Investigations into acrylamide precursors in sterilized table olives: Evidence of a peptic fraction being responsible for acrylamide formation

Investigations into acrylamide precursors in sterilized table olives: Evidence of a peptic fraction being responsible for acrylamide formation

•Acrylamide formation from Ala, Asp and Met containing peptides without carbonyl compound.•Only heated olive water fractions containing peptides/proteins generate significant acrylamide.•No detection after heating the same fractions when previously subjected to acid hydrolysis.•Peptides (

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Veröffentlicht in:Food chemistry 2013-11, Vol.141 (2), p.1158-1165
Hauptverfasser: Casado, Francisco Javier, Montaño, Alfredo, Spitzner, Dietrich, Carle, Reinhold
Format: Artikel
Sprache:eng
Schlagworte:
Acrylamide
Acrylamide - chemistry
Biological and medical sciences
Cooking
Food Handling
Food toxicology
Maillard Reaction
Medical sciences
Model system
Olea - chemistry
Olives
Peptides
Peptides - chemistry
Plant Proteins - chemistry
Thermolysis
Toxicology
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Beschreibung
Zusammenfassung:•Acrylamide formation from Ala, Asp and Met containing peptides without carbonyl compound.•Only heated olive water fractions containing peptides/proteins generate significant acrylamide.•No detection after heating the same fractions when previously subjected to acid hydrolysis.•Peptides (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.04.040