Abstract
This study aimed to investigate the mechanism of acrylamide formation during heating asparagine (ASN) at elevated temperatures with glucose (GLC), and 5-hydroxymethyl-2-furfural (HMF). The results revealed that HMF rapidly reacted with ASN, leading to acrylamide formation. The ASN–HMF model system generated acrylamide more efficiently than the ASN–GLC model system during heating at 180°C. A significantly higher amount of 3-aminopropionamide (3-APA) was formed in the ASN–HMF model system than in the ASN–GLC model system within 5min at 180°C. The amount of 3-APA decreased after 5min of heating in both model systems while the amount of acrylamide continued to increase in the ASN–HMF model system. In-depth high resolution mass spectrometry analyses of reaction products formed in the model systems together with the kinetic data suggested that HMF is a potent carbonyl accelerating acrylamide formation during heating. 3-APA was found as one of the key intermediates leading to acrylamide formation.
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