Acrylamide is formed in the Maillard reaction

descriptionPublicationkeyboard_double_arrow_right Article 01 Oct 2002 English Publisher:Springer Science and Business Media LLCJournal:Nature, volume 419, pages 448-449 (issn: 0028-0836, eissn: 1476-4687,

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Authors: Donald S, Mottram; Bronislaw L, Wedzicha; Andrew T, Dodson;

doi: 10.1038/419448a

pmid: 12368844

Acrylamide is formed in the Maillard reaction

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Abstract

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.

Related Organizations

University of Leeds
United Kingdom
University of Reading
United Kingdom

Keywords

Acrylamide, Glucose, Hot Temperature, Food, Carbohydrates, Amino Acids, Asparagine, Maillard Reaction

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