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• W2012108148 abstract "Since the discovery of relatively high amounts of the carcinogenic acrylamide in heat-processed food products, many studies have been devoted to the formation of acrylamide. However, as acrylamide is an α,β-unsaturated amide, subsequent reactions can provoke the desired removal of this compound. Therefore, the stability of acrylamide and its reactivity with various food-relevant nucleophiles were studied. The results showed that acrylamide was quite stable in aqueous solutions, but much less in dry reaction conditions. Buffer type and pH had a significant influence on the decrease of free acrylamide. The presence of amino acids with a nucleophilic side chain considerably decreased the free acrylamide, due to Michael-type addition reactions. The highest reactivity was noted for cysteine, leading to the formation of the mono-addition product cysteine-S-β-propionamide, as well as to the double addition product. Other nucleophiles, such as lysine, arginine, serine and ascorbic acid, were less reactive, but yielded comparable condensation products." @default.
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• W2012108148 date "2010-06-01" @default.
• W2012108148 modified "2023-10-03" @default.
• W2012108148 title "Stability of acrylamide in model systems and its reactivity with selected nucleophiles" @default.
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• W2012108148 doi "https://doi.org/10.1016/j.foodres.2010.04.033" @default.
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