| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538837 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠5-Hydroxymethyl-2-furfural (HMF) rapidly reacted with asparagine (ASN) leading to acrylamide. ⺠HMF was more efficient than glucose for the conversion of asparagine into acrylamide at elevated temperatures. ⺠Significantly high amount of 3-aminopropionamide was detected after heating the model system composed of HMF and asparagine. ⺠The results suggested that HMF is a potent carbonyl accelerating acrylamide formation during heating.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Vural Gökmen, Tolgahan KocadaÄlı, Neslihan GöncüoÄlu, Burçe Ataç Mogol,