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Inhibition of acrylamide formation in asparagine/d-glucose model system by NaCl addition

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Abstract

Addition of 1, 5 and 10% of NaCl to equimolar mixture of asparagine/D-glucose was applied to study any affects of this food additive on acrylamide formation in the mixture. The samples were heated at 171.17°C for 10 min and the content of acrylamide was followingly determined by GC-MS technique using negative chemical ionization procedure. For comparison purposes, acrylamide formation was studied also in the mixture without NaCl addition at the same conditions. The results proved considerable inhibiting effects of NaCl on the acrylamide formation in all mixtures with addition NaCl, when the acrylamide content was lowered roughly by 32, 36 and 40% in comparison to mixture without NaCl addition. Very important is a fact, that effective lowering of acrylamide content was observed already at 1% of NaCl addition what could make possible to apply this knowledge also in real technological procedures of food processing.

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Acknowledgement

This work was supported by Science and Technology Assistance Agency of Slovak Republic under the contract no. APVT-27-030202.

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Authors and Affiliations

  1. Food Research Institute, Priemyselná 4 P.O. Box 25, 824 75, Bratislava, Slovak Republic

    Emil Kolek & Peter Šimko

  2. Institute of Physical Chemistry and Chemical Physics, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského, 9, 812 37, Bratislava, Slovak Republic

    Peter Simon

Authors
  1. Emil Kolek
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  2. Peter Šimko
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  3. Peter Simon
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Correspondence to Peter Šimko.

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Kolek, E., Šimko, P. & Simon, P. Inhibition of acrylamide formation in asparagine/d-glucose model system by NaCl addition. Eur Food Res Technol 224, 283–284 (2006). https://doi.org/10.1007/s00217-006-0319-8

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  • DOI: https://doi.org/10.1007/s00217-006-0319-8

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