Effects of Seven Amino Acids on the Elimination of Acrylamide

Abstract

Abstract: Seven amino acids including glutamic acid, glutamine, aspartic acid, asparagine, lysine, glycine and cysteine were used to explore their effects on the elimination of acrylamide generated in heat-initiated reaction model systems. After 30 min of reaction with cysteine at 160 ℃ at a molar ratio of 1.5:1 (cysteine: acrylamide), 99.4% of acrylamide was eliminated. Acrylamide showed an elimination rate of 66.7% and 70.4%, respectively after 30 min of reaction with lysine or glycine at a molar ratio of 5:1. ESI-MS analysis showed the formation of adducts of acrylamide with cysteine, lysine or glycine. Moreover, cysteine could eliminate acrylamide through different pathways.

Key words: acrylamide, amino acids, elimination

CLC Number:

TS201.2

References

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