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LERLIC-MS/MS for In-depth Characterization and Quantification of Glutamine and Asparagine Deamidation in Shotgun Proteomics
Published on: April 9, 2017
Acrylamide and pyrazine formation in model systems containing asparagine
Georgios Koutsidis1, Ana De la Fuente, Chrisa Dimitriou
1Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom. g.koutsidis@leeds.ac.uk
Glucose and glyoxal significantly impact acrylamide formation in starch-based foods. Glucose promotes more acrylamide, while glyoxal is a key intermediate, influencing pyrazine production.
Area of Science:
- Food Chemistry
- Food Safety
- Chemical Kinetics
Background:
- Acrylamide is a process contaminant found in various cooked foods.
- Understanding its formation pathways is crucial for mitigation strategies.
- Starch-based foods are significant sources of dietary acrylamide.
Purpose of the Study:
- To investigate the influence of different sugars and glyoxal on acrylamide formation.
- To analyze the formation of pyrazines as related compounds.
- To establish kinetic data and correlations between acrylamide and pyrazine yields.
Main Methods:
- Utilized low-moisture starch-based model systems.
- Quantified acrylamide and pyrazine formation using solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS).
- Studied the role of glucose, fructose, tagatose, maltose, and glyoxal.
Main Results:
- Glucose was more effective than fructose, tagatose, or maltose in acrylamide formation.
- Glyoxal was confirmed as a key sugar fragmentation intermediate, with higher formation in asparagine-glucose systems.
- Pyrazine formation varied, with substituted pyrazines more evident in fructose systems, while unsubstituted pyrazines formed readily with aldoses.
Conclusions:
- The study highlights the differential impact of various sugars on acrylamide and pyrazine formation.
- Glyoxal plays a critical role as an intermediate in these reaction pathways.
- Significant correlations between pyrazine and acrylamide formation suggest shared precursors and reaction mechanisms.
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