Scientific journal

47 2008

Journal of Food and Nutrition Research
Summary No. 4 / 2008

Influence of D-glucose polymers on acrylamide elimination during heating – a model study
Journal of Food and Nutrition Research, 47, 2008, No. 4, s. 200-204

Peter Šimko, VÚP Food Research Institute, Priemyselná 4, P. O. Box 25, SK – 824 75 Bratislava, Slovakia. E-mail:, tel: 00 421 2 5557 4622, fax: 00421 2 5557 1417

Summary: Acrylamide was applied on naturally occurring d-glucose polymers – potato, rice, wheat and maize starch as well as cellulose and heated at temperatures between 100 °C and 180 °C to study catalytic effects of their crystalline structures on acrylamide elimination at given conditions. At chosen time intervals, samples were analysed for acrylamide contents by GC-MS using negative chemical ionization procedure. The same experiment was carried out with Teflon as the blank matrix. All polymers were found to bring about a decrease in acrylamide contents due to polymerization reactions stimulated by their crystalline structures to be confirmed by X-ray powder diffraction technique, when residual acrylamide contents were lower for all d-glucose polymers in comparison to Teflon. The greatest decrease in acrylamide content was observed for the cellulose matrix able to decrease it by 25%. The kinetic analysis of these processes showed that the influence of cellulose on the rate of acrylamide elimination was highest for temperatures slightly above 100 °C. In general, importance of cellulose to AA elimination is stressed by the fact that its crystalline structure is stabile during heating in presence of water in real food systems while starches loosing their catalytic effects due to disappearance of their crystalline structures forming amorphous swollen matrix.

Keywords: cellulose; starch; acrylamide; GC-MS; elimination; polymerization; kinetics; X-ray powder diffraction technique

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