Experiments on Acrylamide Formation and Possibilities to Decrease the Potential of Acrylamide Formation in Potatoes

摘要

Acrylamide formation starts at temperatures little above 100℃. Concentrations observed depend on the interplay of formation and elimination. Elimination is particularly fast in meat products; starch is a relatively inert medium slowing down elimination. The finding of Weisshaar and Gutsche is confirmed that acrylamide is primarily formed by degradation of asparagine. The reaction presupposes a partner with a car-bonyl group, fructose and glucose being the important ones at least in the beginning of the heating process. Particularly in potato with low contents of reducing sugars, acrylamide formation is limited by these sugars. Cultivars of potato with low contents of reducing sugar also have a low potential of forming acrylamide. However, strong variations among potatoes of the same cultivar suggest that other factors, such as storage, have an even stronger influence. Cooling to temperatures below 8℃ causes a drastic increase of the potential of acrylamide formation. With carefully selected potatoes and improved methods of preparation in the kitchen, as massive reduction of acrylamide concentrations can be achieved.