Abstract
Vanadyl sulfate and its compounds have several biological and pharmacological applications. The effects of vanadyl sulfate on the formation of acrylamide have been studied in fried potato products such as French fries and chips. A significant inhibition of acrylamide was observed when potato strips and slices were treated with VOSO4 solution before frying. Aqueous model reaction mixtures containing equimolar concentrations of l-asparagine and d-glucose with and without VOSO4 were used to understand the mechanism of inhibition of acrylamide. The results indicated that binding of VO2+ to asparagine and lowering in pH of the potato samples resulted in significant inhibition of acrylamide in fried potato products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
